It has been one of those weeks at my house. But, sitting down and enjoying one of these muffins fresh from the oven is just what the doctor ordered. This muffin is so moist and delicious. And, its works great with other fruit as well, with or without the cream cheese!
2 cups all-purpose flour
3/4 cup plus 3 tbsp sugar, divided
1 1/2 tsp baking powder
1/2 tsp baking soda
6 Tbsp unsalted butter, cut up
1 cup chopped fresh strawberries
3/4 cup plus 2 Tbsp buttermilk
1 egg
3oz cream cheese, cut into 12 cubes
Heat oven to 400F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 cup sugar, baking powder and baking soda in medium bowl. With pastry blender, or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.
Whisk buttermilk and egg in small bowl until blended. Gently stir into flour mixture just until combined. Divide evenly among muffin cups.
Dip cream cheese squares in remaining sugar and place in center of muffin. Sprinkle muffin with remaining sugar.
Bake 20-25 minutes or until light brown and toothpick comes out clean. Serve warm, store leftovers, if there are any, in fridge.
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