I happened to chance upon it while doing my weekly grocery run, and I was intrigued. Strawberry cream cheese? They've actually gone and made cream cheese even better!
The Mookid loves strawberries, and I immediately grabbed a tub and checked out. Possible bake mixes were running through my head... and when I reached home (thankfully the kiddo fell asleep along the journey) I immediately browsed online for recipes.
Strawberry cream cheese muffins, I thought. I had all the ingredients in my pantry, went on gut's instincts and chose a recipe, and then realised I forgot to buy a key ingredient.
So... anyway, I decided to improvise with what I think may work. I had some dried cranberries, and decided to use that instead of diced strawberries. What's the worst that can happen, right? It's bake or break!
When it came out of the oven, I had no words. Neither did the hubs because he had his mouth full, nor the Mookid when he polished 2 muffins off in rapid succession the next morning. I went to buy another two tubs of that wonderful strawberry cream cheese the very next day.
Go on, try it. This will be your most favouritest muffin recipe ever.
Strawberry Cream Cheese Cranberry MuffinsAdapted from I was born to cook
Prep time: 15 minutes
Bake time: 25 minutes
Yields: 12 muffins
- 2 cups all purpose flour
- 1 cup caster sugar
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 oz Philadelphia strawberry cream cheese, softened
- 125 g butter, softened
- 2 eggs
- 2 tablespoons evaporated milk, mixed with 4 tablespoons of water
- 1 teaspoon vanilla extract
- 1 cup cranberries (or any fresh or dried berries)
N.B.: You can use regular cream cheese for this recipe, and add in whatever strikes your fancy. Blueberries, chocolate chips, walnuts, dried apricots, blackberries, raspberries... the list is endless!
1. In a bowl, cream butter, strawberry cream cheese and sugar.
2. Once mixed, add in the eggs, milk and vanilla extract. Whisk all the dry ingredients, and fold into the strawberry cheese mix using the whisk or wooden spoon. It's best if you introduce the dry ingredients in 3 parts. Do not use a mixer, and do not overmix!
4. Bake at 170 deg C in a preheated oven for about 20 to 25 minutes, depending on your oven's heat. Do not over bake, or else the muffins will be dry and crumbly.
5. You will never buy a muffin from a store ever again.
N.B. So when I was looking up recipes, I found out that Philadelphia manufactures White Chocolate and Dark Chocolate cream cheese too!! I have searched most of the mid - high end supermarkets here to no avail, so if you do know where I can get a tub or two, let me know, please?