24 paper liners for muffin pans
4 cups all-purpose flour
1 1/2 cups plus 6 tablespoons sugar, divided
3 teaspoons baking powder
1 teaspoon baking soda
12 tablespoons unsalted butter, chilled, cut up
2 cups chopped strawberries
1 1/2 cups plus 4 tablespoons buttermilk
1 (8 oz.) package cream cheese, cut into 24 cubes
Heat oven to 400˚F. Line 24 muffin cups with baking cups. In medium bowl, stir together flour, 1 1/2 cups of the sugar, baking powder and baking soda. With pastry blender or 2 knives, cut in butter until mixture is crumbly. Stir in strawberries.
In small bowl, whisk together buttermilk and egg until blended. Gently stir buttermilk mixture into flour mixture just until combined. Divide evenly among muffin cups. Dip cream cheese pieces in 4 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 2 tablespoons sugar.
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.
Recipe from: Cooking Pleasures Magazine (THE BEST MAGAZINE EVER!) April/May 2005