Strawberry Cream Cheese Muffins
Delightfully fluffy and moist muffins made easy with a pressure cooker, filled with fresh strawberries and creamy cheese.
Ingredients
Main ingredients
- 2 cups all purpose flour (270 g)
- 1 cup sugar (196 g)
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 8 ounces cream cheese
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 5-8 medium strawberries, chopped
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit and line your muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine milk, cream cheese, vegetable oil, and vanilla extract. Stir until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined.
- Fold in the chopped strawberries gently.
- Scoop the batter into the paper-lined muffin tin, filling each about two-thirds full.
- Bake for about 25 to 30 minutes. Use a toothpick to test for doneness.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Serve warm and enjoy the delightful blend of strawberries and cream cheese in each bite.