Strawberry Cream Cheese Muffins

Ingredients: (12 regular-sized muffins)

Muffins:
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, chopped into very small pieces

Cream Cheese Mixture:
4 oz cream cheese, room temperature
1/3 cup granulated sugar
1 tablespoon vanilla extract

Directions:
Preheat over to 350 F. Grease muffin tin or line with muffin liners.
In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
In a big bowl, combine flour, sugar, baking powder and salt. Set aside.
In another bowl, whisk together milk, melted butter, vanilla extract and egg until incorporated.
Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.
Spoon the batter into the prepared tins, filling them no more than 1/2 full.
Scatter a few pieces of strawberry on top of each one.
Top it with a tsp of cream cheese mixture, a tablespoon of muffin batter, and finally a few more pieces of strawberry.
Bake the muffins for about 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.