These were some amazing muffins and I'll definitely make them again. I would think you could trade out the strawberries for any other fruit you'd want. I love the creaminess and texture of the muffins. I took the picture off
Cooking Club's website which is also where I got the recipe from.
2 cups all-purpose flour
3/4 cup plus 3 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons unsalted butter, chilled, cut up
1 cup chopped strawberries
3/4 cup plus 2 tablespoons buttermilk
1 egg
1 (3-oz.) pkg. cream cheese, cut into 12 cubes
1. Heat oven to 400°F. Grease bottoms of 12 muffin cups or line with paper liners. Combine flour, 3/4 cup of the sugar, baking powder and baking soda in medium bowl. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.
2. Whisk buttermilk and egg in small bowl until blended. Gently stir buttermilk mixture into flour mixture just until combined. Divide evenly among muffin cups. Dip cream cheese pieces in 2 tablespoons of the sugar; place in center of each muffin. Press cream cheese until level with batter. (Do not cover cream cheese with batter.) Sprinkle muffins with remaining 1 tablespoon sugar.
3. Bake 20 to 25 minutes or until light brown and toothpick inserted off-center comes out clean (do not put toothpick in cream cheese). Cool on wire rack 10 minutes. Remove from pan; serve warm or at room temperature. Store in refrigerator.
