Strawberry Mini Muffins w/Strawberry “Cream Cheese”, 1 points+

by DanicasDaily on February 15, 2012

This is a recipe is a healthy spin on my favorite Strawberry Muffin recipes.  You can easily slice up and freeze fresh Farmer’s Market Strawberries in the summer and make these delicious strawberry mini muffin bites that melt in your mouth in the winter.  These muffins are delicious when served warm with Homemade Strawberry Butter or make them even healthier with Homemade “Mock” Strawberry Cream Cheese.




  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 1 1/2 Tbsp Baking Powder
  • 3/4 tsp Salt
  • 12 oz frozen sliced strawberries, thawed and undrained **
  • 1/4 cup 0% Plain Greek Yogurt
  • 1/4 cup oil
  • 2 Large Eggs

** NOTE: You can make your own version of frozen strawberries by taking 12 oz fresh strawberries (about 1 1/2 cups) and halve them. Place the strawberries in a ziploc bag and add 6 tablespoons of sugar and 2 tablespoons of water. Seal the bag and slightly crush the berries by smashing them a little. Shake to mix and allow to stand until sugar dissolves.


1.  Preheat oven to 375 degrees.

2.  Stir together flour, sugar, baking powder and salt. Add strawberries, yogurt, eggs and oil until blended. Spoon batter into greased muffin pans (can use muffin liners), filling 2/3’s full.

3.  Bake at 375 degrees for 20 minutes. Remove from pan immediately.

4.  Serve warm with Homemade Strawberry Butter or chilled with Strawberry “Cream Cheese”.

Makes 48 MINI Muffins, 1 points+ each

Nutritional information per muffin calculated using


These muffins are delicious as is, but, sometimes, the toppers make them even better.  Pick and choose your favorite to serve it up or be like me and make both because you cannot decide which one you want!


  • 1/2 cup Butter, Softened
  • 2 Tbsp Strawberry Jam


Just before serving, beat butter and jam until light, fluffy and blended.

Makes 30 tsp, 1 points+ per tsp


  • 1 cup 0% Greek Yogurt, drain
  • 2 Tbsp Strawberry Jam


1.  Strain yogurt in a strainer lined with cheese cloth, overnight, about 24 hours.  If desired, strain jam at the same time to remove addition water.

2.  Whisk everything together for the perfect cream cheese substitute.

NOTE: If you would like your cream cheese thicker, simply strain in the fridge again.

Makes 3/4 cup or Six 2 Tbsp servings, 0 points+ each


Night all!

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