Yield:12

Spelt flour contributes to the irresistibly delicate and tender crumb of these muffins while also offering slightly sweet and nutty flavor. A surprise pocket of cream cheese tucked inside balances the honey in the batter and the sweet, juicy strawberry slices.

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1 cup unbleached all-purpose flour
3/4杯拼写面粉
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. ground cardamom
1/2 cup extra-virgin olive oil
1/4杯蜂蜜
1/4 cup whole milk
1/4 cup sour cream
2 large eggs
2 tsp. pure vanilla extract
1-3/4 cups thinly sliced strawberries
4 oz. cream cheese, cut into 12 cubes

Preparation

Position a rack in the center of the oven, and preheat to 350°F. Line a standard 12-cup muffin tin with paper or foil liners.

In a large bowl, whisk together the flours, sugar, baking powder, salt, and cardamom.

In a medium bowl, whisk together the oil, honey, milk, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients, and stir until just combined. Fold 1-1/4 cups of the strawberries into the batter.

Fill each muffin cup about halfway with batter, then place one piece of cream cheese into each muffin cup. Fill the muffin cups with the remaining batter, and top each with a few slices of the remaining 1⁄2 cup strawberries.

Bake until light golden on top, about 25 to 28 minutes. Cool in tin on a wire rack 10 minutes. Serve warm or at room temperature.

(3 ratings) Read Reviews

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Reviews (3 reviews)

ADM2000| 03/13/2022

Excellent muffins! Thanks to the previous reviewers I used whipped cream cheese instead of block. I decided to go with the mixed berry flavor and it was great. Other than that I followed the recipe. In the future I'll try these with blueberries and raspberries.
user-394194| 02/07/2022

Muffins are delicious but cream cheese is a lump in the middle. I would soften and spread as a layer.
msheehan1022| 02/06/2022

The muffin batter was really good. I didn’t have spelt flour so I substituted whole wheat, will definitely try again with spelt and try other fruits as well. The cream cheese didn’t turn out like the photo, it was pretty much just a cube of thick cream cheese in the middle. Maybe whipped cream cheese would be better?