1 cup whole milk
1/2 cup butter
1 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups flour
3/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces
4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg, beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract
-Preheat oven to 400 degrees.
-Line muffin tin with inserts
-Cut up your berries and set them aside.
-In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract. Mix until almost all the lumps are gone. Set this aside, but don’t chill it.
-Melt the butter slowly in a sauce pan on low heat. Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine. Cool until the mixture is just warm, then whisk in the eggs.
-Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.
-Make a well in the center of the dry ingredients. Pour all of the butter and milk mixture into the dry ingredients, blending just until combined. Don’t over mix.
-Fill each muffin cup barely half full.
-Scatter a few pieces of strawberry on top of each one.
-Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.
-On top of that, add on another tablespoon or two so of the muffin batter.