Ingredients
Method
- Combine the hulled, halved strawberries with the sugar and lemon juice in a small saucepan over medium heat, stirring occasionally, and cook for 25 to 30 minutes until the mixture reduces to approximately a heaping ½ cup of thick, jammy sauce — if it begins to stick, lower the heat to medium-low and keep cooking until it falls from a spoon in slow, chunky drops.
- Transfer the reduction into a bowl, let it cool completely at room temperature, and set aside — this can be made up to one week in advance and stored covered in the refrigerator.
- Combine the softened cream cheese, sifted powdered sugar, and vanilla in a small bowl and beat with a hand mixer for 30 to 60 seconds until the mixture is completely smooth and lump-free.
- Cover the cream cheese filling with plastic wrap pressed directly onto the surface and set it aside, or refrigerate it if your kitchen is warm.
- Preheat your oven to 425°F (220°C) and line 16 standard muffin cavities with paper liners or grease them well.
- Whisk together the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract in a large bowl until smooth and fully combined.
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly distributed.
- Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula just until no dry streaks remain — stop mixing as soon as the batter comes together to keep the muffins tender.
- Toss the small-cut strawberry pieces with the ½ teaspoon of flour until lightly coated, then fold them gently into the batter.
- Spoon roughly 1½ tablespoons of batter into the bottom of each prepared muffin cavity so it just covers the base.
- Drop ½ teaspoon of the cooled strawberry reduction over the batter in each cavity and swirl it lightly with a toothpick.
- Spoon about 2 teaspoons of batter on top of the swirled reduction layer, then add 1 heaping teaspoon of cream cheese filling in the center of each muffin.
- Cover the cream cheese with additional batter, filling each cavity close to the top, then finish by adding another ½ teaspoon of strawberry reduction on the surface and swirling it gently without disturbing the cream cheese layer below.
- Place the pans in the preheated oven and bake at 425°F for exactly 7 minutes — do not open the oven door during this time.
- Without opening the door, reduce the oven temperature to 350°F (175°C) and continue baking for 12 to 15 minutes, until the edges are golden, the tops feel firm when lightly pressed, and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack — they are best enjoyed the day they're baked.
Nutrition
Notes
These muffins are the kind you make when you want the kitchen to smell like summer and every bite to feel like a little surprise. The cream cheese center stays soft and rich even after the muffins cool, and the swirled strawberry reduction gives them that deep, jammy flavor fresh berries alone never quite reach. Make the reduction a day ahead and the whole process becomes even more relaxed and enjoyable.