Strawberry Cream Cheese Muffins
cream cheese filling:
4 ounces low-fat cream cheese, room temperature
1 egg yolk
2 tablespoons granulated sugar
1/2 tablespoon vanilla bean paste (or seeds of 1/2 a vanilla bean)
muffin batter:
1/2 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1/2 tablespoon vanilla bean paste (or seeds of 1/2 a vanilla bean)
3/4 cup low-fat buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped strawberries
icing:
4 ounces low-fat cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
1 cup powdered sugar
Preheat the oven to 350. Spray a muffin pan with non-stick spray then line the pan with 12 paper liners.
In a small bowl, beat the cream cheese filling ingredients until smooth and set aside.
In a large bowl, whisk together the sugar, oil, eggs, vanilla bean paste and buttermilk until well combined. In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the strawberries.
Fill the muffin cups 1/3 of the way full with the batter. Spoon a dollop of the cream cheese filling into each, then cover with the rest of the batter.
Bake muffins for 18-22 minutes, until the top is golden and a toothpick comes out clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool for 30 minutes before icing.
Beat the icing ingredients until smooth, then spread on the tops of the muffins. Top with a fresh strawberry slice.
Yields 12 large muffins.
Recipe from Curly Girl Kitchen