Strawberry Cream Cheese Muffins

Описание: These strawberry cream cheese muffins are tender and moist, with concentrated strawberry flavor and a creamy cheesecake-style center in every bite.
Full recipe: https://www.piesandtacos.com/strawber...

Strawberry Reduction
2 cups strawberries, halved (360g)
¼ cup granulated sugar (50g)
2 tbsp lemon juice

Cream Cheese Filling
6 oz cream cheese, softened (170g)
⅓ cup powdered sugar (41g)
1 tsp vanilla extract

Muffin Batter
6 tbsp unsalted butter, melted (84g)
¼ cup vegetable oil (60ml)
2 large eggs, room temperature
¾ cup sour cream (180g)
1 tsp vanilla extract
1 cup milk (240ml)
2½ cups all-purpose flour (318g)
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar (200g)
1 cup strawberries, chopped (125g)
½ tsp all-purpose flour

Instructions

Strawberry Reduction
Place the washed, halved strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring occasionally, for 25–30 minutes, until reduced to about a heaping ½ cup of sauce. If the mixture starts sticking to the bottom of the pan, reduce the heat to medium-low and continue cooking. It should be thick and falling off the spatula or spoon into chunks. It will thicken even more as it cools.
Remove from the heat, measure it, and pour into a bowl. Set it aside to cool. You can make the reduction even up to a week ahead and keep in the fridge for when you’re ready to make the muffins.

Cream Cheese Filling
Beat the cream cheese, powdered sugar, and vanilla in a small bowl with an electric mixer for about 30 to 60 seconds, until completely smooth. Cover with plastic wrap to prevent a skin from forming. Set aside (refrigerate if your kitchen is warm).

Muffin Batter
Preheat the oven to 425ºF (220ºC).
Grease or line 16 muffin cavities with paper liners. This recipe yields about 20 standard muffins or 8 jumbo muffins.
In a large bowl, whisk together the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract until fully combined.
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula just until the batter comes together. Do not overmix, or the muffins may turn out dense or dry.
Toss the strawberries with the remaining teaspoon of flour, then gently fold them into the batter.
Spoon about 1½ tablespoons of batter into the bottom of each muffin cavity (about 3 tablespoons if using a jumbo pan).
Add ½ teaspoon of the strawberry reduction over the batter (1 teaspoon for jumbo muffins) and gently swirl with a toothpick.
Top with about 2 teaspoons of muffin batter, followed by 1 heaping teaspoon of cream cheese filling.
Finish by covering with more muffin batter, filling the cavities close to the top.
Add another ½ teaspoon of strawberry reduction on top and gently swirl with the batter, being careful not to disturb the cream cheese layer underneath.

Baking
Bake at 425ºF for 7 minutes.
Without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for 12–15 minutes, or until the edges are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Jumbo muffins will require additional baking time.
The tops should be puffed and set—when gently pressed, they should feel firm and not jiggle or leave an indentation.
Let the muffins cool before serving.

Notes
Storage: These muffins are best enjoyed the day they’re made, but they can also be stored in the fridge or freezer.
Refrigerator: Store muffins in an airtight container in the refrigerator for up to 4 days. Before serving, let them come fully to room temperature.
Freezer: Place muffins in a freezer bag or airtight container and freeze for up to 2 months. To thaw, let them sit at room temperature for about 1 hour or thaw overnight in the refrigerator.
Gluten-Free Option: Swap the all-purpose flour for a 1:1 gluten free flour to make these muffins gluten-free.
Cream Cheese: Use full-fat block cream cheese, not spreadable cream cheese. Spreadable versions contain additives that affect the texture of the filling.
Resting the Batter: For taller, bakery-style muffins, let the muffin batter rest in the refrigerator for at least 30 minutes, or up to 2 hours, before baking. This allows the flour to hydrate and helps the muffins rise higher.
Jumbo Muffin Pan: The jumbo muffins shown were baked in a Monfish jumbo muffin pan with straight sides, purchased on Amazon. Type exactly that and you’ll be able to find it. Liners are from Caperci.
Sour Cream Substitute: Plain full-fat yogurt can be used in place of sour cream in equal amounts.