Strawberries and cream. They make a great pair, don’t they? In their simplest forms, they are spectacular, but they’re even better when baked together, like in these muffins. As soon as I stumbled upon this recipe, I knew I had to make it. Fortunately for me, strawberries are available year-round in Southern California.
These Strawberry and Cream Muffins are absolutely delicious! They also got rave reviews from my husband, my official taste taster, who proclaimed them “one of the best muffins” he’s ever eaten. Pretty heady compliment for these tasty treats. Then, he shocked me by reaching for a second one, which is something he doesn’t do very often. You see, my husband actually possesses self-control; he rarely overindulges, but these muffins are that good!
They are tender and moist, with a little crispness from the excellent streusel topping. The almond flour lends a slightly nutty taste and gives the muffins some added texture. Instead of melted butter, this recipe calls for olive oil, which is more heart-healthy. I used some blood-orange olive oil that gave the muffins the perfect hint of orange. As the muffins baked, the mascarpone filling melted beautifully into the batter, which gave the muffins a little richness and tang.
I have to agree with my husband. These really are one of the best muffins we’ve ever eaten!
Strawberries and Cream Muffins
Yields 11 muffins
Mascarpone Cheese Filling
4 ounces mascarpone (cream cheese is a good substitute)
1/4 cup sugar (preferably ultra-fine sugar, which combines more easily)
1/2 egg (about 2 tablespoons beaten)
1/2 teaspoon vanilla extract or vanilla bean paste
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup milk
1/4 cup extra-virgin olive oil (I used this blood orange-flavored olive oil)
1/2 teaspoon almond extract
2 cups all-purpose flour (I used 1 2/3 cups all-purpose flour and 1/3 cup almond meal/flour)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup strawberries, cut into small cubes
Heat oven to 400 degrees F. Line muffin pan with liners.
To prepare filling, combine mascarpone cheese, sugar, egg, and vanilla in a bowl and mix till smooth. Chill filling until needed.
In another bowl, combine flour, sugar, and cinnamon for streusel topping. Cut in butter using two forks or a pastry cutter until the mixture has the consistency of coarse crumbs. Set aside.
Whisk milk, olive oil, egg, and almond extract together. Add flour(s), sugar, baking powder, and salt and mix just until moistened. The muffin batter should be lumpy.
Spoon in one tablespoon of muffin batter into each cup of the muffin pan. Divide half the diced strawberries equally between each of the cup, and a tablespoon of the cheese mixture. Spoon remaining muffin batter into each cup and top with the remaining strawberries. Generously sprinkle streusel topping on top.
Bake for 22-25 minutes. Let cool for 5 minutes and remove from pan. Muffins are best served warm.
Adapted from Squirrel Bakes and Jane’s Sweets & Baking Journal (filling).
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My little one and I have been picking strawberries once a week since they started growing this season at a local farm and this is the PERFECT recipe to make with them! Thank you!
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What a beautiful early morning sight! Hot coffee or ice cold milk, they both work for me.
I’m more of a coffee girl for muffins and a milk girl for cookies. Either way, you’ll be in for a treat with these muffins.
Thanks for visiting!
Yum! These look fabulous. There’s nothing I love more than strawberries and cream! I can’t wait to make them although they seem a little work-intensive for a work day morning! Maybe this coming weekend 🙂
Hi, tokyohamster! If you prep the filling and the streusel the night before, it is easy to make the muffin batter and bake it in the morning.
Oh thanks for the tip! That sounds like a good idea 🙂
I am totally making these.
Thanks for dropping by, Patti!
This looks so good. will have to try it 🙂
Thanks for visiting! I hope you do make and enjoy these muffins!
come this spring, i am going to make these…
Spring will be here soon enough!
I love the crunch of the streusel with the creamy filling. Thanks!
The streusel really elevate these muffins! I love the crunch with the tender muffins.
I need these in my life!
I do, too, but my waistline is not!
This is such a clever recipe, and I fully applaud your substitutions of olive oil and almond flour. Your co-workers must adore you. 🙂
Unfortunately for my co-workers, I was only able to bring one muffin as we ate them all! My husband was happy!
Oh, how I love strawberries and cream. These almost seem like strawberry shortcakes in muffin form, which basically sounds like the best thing ever. Who would say no to a strawberry shortcake you can eat with one hand?
Portability is one of the factors I love about cupcakes/muffins. Easy to grab and eat.