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Some of the first recipes I learned how to make as a child were quick breads and muffins, sourced from a splattered red Betty Crocker cookbook. Their simple preparation makes them easy enough for a baking novice, but they’re also dependable, making them a food I turn to again and again whenever I get a baking itch. These muffins are of the big, bakery-size variety, but you can make them in a standard muffin tin if you like.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1/4 cup (1/2 stick) butter, melted and cooled, plus more for the pan
3/4 cup milk
1 cup diced strawberries
3 ounces cream cheese, cut into chunks
1 cup milk chocolate chunks
1. Preheat oven to 400 degrees. Coat a jumbo (Texas-size) muffin tin with butter and set aside.
2. In a small bowl, stir together flour, baking powder, baking soda and salt.
3. In a large bowl, whisk together sugar and eggs until blended. Whisk in melted butter, then add milk.
4. Stir in flour mixture until just mixed. Gently fold in strawberries, cream cheese and chocolate chunks.
5. Fill muffin cups 3/4 full and bake 20–24 minutes.
Makes 6 jumbo muffins.