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Strawberry Muffins with Cream Cheese Frosting

Strawberry Muffins with Cream Cheese Frosting

Celebrating the season of strawberries these better for you muffins have less calories and fat than your typical store bought muffins!

Serves: 8 (Serving= 1 muffin)



  • Non-stick cooking spray
  • ½ cup white whole wheat flour (use gluten free flour blend for GF version)
  • ½ cup all-purpose flour (use gluten free flour blend for GF version)
  • 3 Tablespoons Truvia® Baking Blend
  • 1 teaspoon baking powder
  • 5 Tablespoons strawberry non-fat Greek yogurt
  • 3 Tablespoons non-fat milk
  • 1 egg
  • ½ teaspoon almond extract
  • 1 Tablespoon Smart Balance®, melted
  • ½ cup chopped strawberries


  • 3 ounces reduced fat cream cheese, room temperature
  • 1 Tablespoon sugar free strawberry preserves
  • ¼ cup powdered sugar


  1. Preheat oven to 325ºF.  Spray or muffin pan with non-stick spray.
  2. In a medium bowl, mix together flour, Truvia® Baking Blend, and baking powder. Set aside.
  3. In a small bowl, whisk together the yogurt, milk, egg, almond extract, and Smart Balance®. Slowly mix wet ingredients into dry- just until fully combined. Fold in strawberries.  Do NOT over-mix.
  4. Spoon the batter into the muffin tins about 2/3 full. 
  5. Bake 20 minutes or until lightly browned.  Toothpick should come out clean. 
  6. To prepare frosting, mix all ingredients together in a shallow bowl. Stir until no clumps of sugar or cream cheese remain. Frost muffins with a knife once cooled.