This is a muffin you can really sink your teeth into! 🙂 It’s actually a yummy, rich mini–pound cake disguised as a muffin and topped with cream cheese frosting and a juicy red strawberry.  Because the batter is rich and dense, the baking time is longer than it is for a typical muffin, but when you taste it you’ll agree that it’s worth the extra baking time!

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POUND CAKE MUFFINS WITH STRAWBERRIES by NancyC

Makes 12 regular or 6 jumbo muffins

• 1 1/2 sticks butter, softened
• 4 ounces regular or light softened cream cheese (half of an 8-ounce package–save the rest for the frosting)
• 1 1/2 cups sugar
• 3 eggs
• 1/2 Tablespoon pure vanilla extract
• 1 1/2 cups regular or unbleached all-purpose flour

Pre–heat oven to 325˚F and line a 12–cup regular–size muffin pan or 6–cup jumbo muffin pan with paper liners.

In large bowl, cream together the softened cream cheese and butter. Then add the sugar and blend well. Add the eggs, one at a time, mixing well after adding each one. Add vanilla, and then the flour, mixing well (or beating well, if you’re using a mixer).

Divide batter evenly between the muffin cups; bake at 325˚F for 35 to 40 minutes for regular–size muffins, or 45 to 50 minutes for jumbo size muffins (or until toothpick inserted in center comes out clean). Let muffins cool in pan a few minutes; then remove from pan and cool completely on wire rack. While you’re waiting for them to cool, you can make the cream cheese frosting…

CREAM CHEESE FROSTING

• 4 ounces regular or light softened cream cheese (use the other half of your block of cream cheese)
• 1/3 cup butter, softened
• 1/2 teaspoon vanilla
• 2 cups powdered sugar

In medium bowl, blend softened cream cheese and butter; then add in vanilla. Finally, add the 2 cups of powdered sugar and mix well.

Spoon a dollop of this frosting over the top of each completely cooled muffin. You should have plenty to work with, so put on as much as you like. Then top each muffin with a nice plump and juicy strawberry.

If you won’t be eating these right away, keep them refrigerated until you’re ready to eat them. If you’re making these muffins the night before you’re going to serve them, you can wait until the morning before you top them with the frosting and the strawberries.

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If you’re not crazy about strawberries, you can top them with chunks of other fruit, but you have to admit that the strawberries look pretty nice on these muffins! 🙂