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Strawberry Cream Dream Muffins Recipe


Strawberry cream dream muffins recipe food receipt dessert

Strawberry Cream Dream Muffins Recipe

Moist, with a delightful strawberry flavor, these mini-muffins hold a secret center of white chocolate cream making them truly a dream. May also be made as regular muffins.

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes


  • Filling:
  • 6 ounces (3/4 cup) cream cheese (3/4 of a large 8-ounce block) at room temperature
  • 1/4 cup granulated sugar
  • 1 egg
  • 1/4 tsp vanilla extract
  • 1 cup (about) white chocolate chips
  • Muffin Batter
  • 2 cups flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons butter, melted but cooled
  • 1/4 cup vegetable oil
  • 1/3 cup milk
  • 1/2 cup fresh or frozen strawberries, chopped into 1/4-inch dice
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Frosting:
  • 4 ounces cream cheese, at room temperature
  • 1/8 cup pureed fresh or frozen strawberries
  • 1/4 cup confectioners sugar
  • 1/4 teaspoon vanilla extract


Preheat oven to 350 degrees F. Line mini-muffin tins with paper muffin cups.

Make Filling: Whip the cream cheese and sugar until smooth. Add 1 egg and vanilla extract, beating only until combined. Set aside.

Make muffin batter: In a large bowl, sift together flour, sugar, baking powder, and salt. In a separate bowl, combine melted butter, vegetable oil, milk, strawberries, eggs, and vanilla extract. Stir strawberry mixture into flour mixture, mixing only until combined.

Fill muffin cups 1/3 full with batter. Spoon in about 1 teaspoon of cream cheese filling. Drop 3 white chocolate chips into each muffin cup. Top with more muffin batter until cups are 3/4 full.

Bake for 12 to 15 minutes (see note) until edges of mini-muffins are lightly browned. Cool on racks to room temperature before frosting.

Make Frosting: Whip cream cheese until smooth. Add strawberry puree, confectioners' sugar, and vanilla extract; blend until smooth. Frost muffins. Refrigerate to set frosting. Remove from refrigerator 20 minutes before serving.

Note: For regular-sized muffins, bake 30 to 35 minutes.

Yield: 48 mini-muffins or 12 regular muffins

Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
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