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! This recipe makes 12 regular–size muffins or 6 jumbo muffins.
POUND CAKE MUFFINS WITH STRAWBERRIES by NancyC
- 1 1/2 sticks butter, softened
- 4 oz. regular or light softened cream cheese (half of an 8-oz. package)
- 1 1/2 cups sugar
- 3 eggs
- 1/2 Tbsp. vanilla extract
- 1 1/2 cups regular or unbleached all-purpose flour
Pre–heat oven to 325 degrees 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 degrees 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 5-10 minutes; then remove from pan and cool completely. While you’re waiting for them to cool, you can make the cream cheese frosting…
CREAM CHEESE FROSTING
- 4 oz. regular or light softened cream cheese (you can use the other half of your block of cream cheese)
- 1/3 cup butter, softened
- 1/2 tsp. 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.
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!
Find more recipes at Tuesdays at the Table, Tempt My Tummy Tuesday, and Cupcake Tuesday.