Valentine's Strawberry Cream Cheese Muffins

What nicer way to wake up to than a fresh Strawberry cream cheese muffin for Valentine's Day? It's a sweet gesture for sure. If you're not the baker give the recipe to your significant other to make!

Every year I try to make something special if my husband isn't working that day. I love making muffins that look festive. These were just a spur of the moment since I had the strawberries and jam. They just seemed to be the perfect combination of flavor for Valentine's Day.

We enjoyed them with some hot coffee and sat feeling grateful to be with each other for 12 years already. Every year gets better.
The years go by so fast and I never take any days for granted. The little things matter and for me I can show someone in the family how much I care just through the foods I make.

This is just an easy way to say Happy Valentine's Day to someone you care about whether it's a significant other or just because you love them.

Author: Claudia Lamascolo

Valentine's Strawberry Cream Cheese Muffins

instructions:

 Muffin Mix

2 cup all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup whole milk

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

2 large eggs, room temperature and lightly beaten

1 cup fresh strawberries washed and cleaned, chopped into small slices or chunks

 optional:  strawberry preserves

Cream Cheese Mixture

4 oz cream cheese, room temperature

1/3 cup granulated sugar

1 tablespoon vanilla extract

Preheat over to 350F. Line muffin pans.

You will need three bowls:

Using a small bowl,  make the above cream cheese mixture blending with an electric mixer, beat cream cheese, sugar and vanilla until smooth. Set aside.

Combine flour, sugar, baking powder and salt in a seperate bowl. Set aside.

Whisk together milk, melted butter,extract and egg in another bowl.

Fold  the milk mixture into the flour mixture gently until all ingredients are moistened.  Spoon the batter into the prepared paper lined muffin tins around 1/2 full. Top with chopped strawberries over each one.

Top it with a teaspoonful of  cheese mixture, a teaspoons more of muffin batter to cover it, and finally a more strawberries. Layering every cupcake muffin the same way.

Bake for 25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 10 minutes. Serve with  heated strawberry preserves.

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