Strawberry Cream Cheese Muffins With Sweet Berry Drizzle

1. Preheat oven to 350 degrees F. Place strawberries and sugar in a medium-sized bowl. Stir to combine so that berries are coated in sugar. Set aside.
2. For the muffins, in a stand or electric mixer, cream the butter, cream cheese, sugar and orange juice until well combined. Slowly beat in the eggs and vanilla until combined.
3. Place the flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half the cream, then remaining flour, then remaining cream until just combined.
4. Fill 24 regular size tins with muffin batter, about ¾ full, that has been greased or sprayed with cooking spray. Press 3-4 berries into the tops of each unbaked muffin, Reserve any berry juice in the bowl for drizzling. Bake for 25-30 minutes or until golden brown on top and cooked through. Remove and let slightly cool.
5. In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and of drizzling consistency; it should be a light pink color from the berry juice. Drizzle over the top of the muffins and enjoy!