Description
Delicious Berry Cream Cheese Muffins that combine a rich cream cheese filling with fresh berries and a crumbly topping. Perfect for breakfast or as a sweet treat!
Ingredients
Scale
- Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter – melted
- Cream Cheese Filling:
- 6 oz. cream cheese – room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
- Berry Muffins:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup Greek yogurt
- 1 1/2 cup fresh berries (about 1 cup blueberries and 1/2 cup raspberries)
- Glaze:
- 3/4 cup powdered sugar
- 1 1/2 – 2 1/2 teaspoons milk or cream
Instructions
- Preheat the oven to 425 F, line the cupcake pan with paper liners, and set aside. This recipe makes 9-10 muffins.
- To make the crumb topping, stir together flour, sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- To make the cream cheese filling, mix softened cream cheese, sugar, corn starch and vanilla just to combine.
- In a large bowl, stir together flour, baking powder and salt for the muffins and set aside.
- In a medium bowl, whisk together egg and granulated sugar until combined. Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
- Fold wet ingredients into dry ingredients and whisk everything together well.
- Using a rubber spatula, fold in about ½ cup of blueberries, stir well, and finally add half of the raspberries but stir gently or you will tint the batter pink. Reserve remaining berries to top the muffins.
- To assemble the muffins, add about 1 ½ Tablespoons of muffin mixture in each cup. Make a dent in the center and drop 1 not quite full Tablespoon of cream cheese mixture in the center of each muffin. Add a few berries on top, filling each cup about 2/3 to ¾ full.
- Generously top each muffin with streusel crumbs. Add a few blueberries and raspberry chunks on top and gently press the crumbs to stick to the muffin batter.
- Place in preheated oven and REDUCE THE TEMPERATURE TO 350 F. Bake for 30-35 minutes, or until the tops are golden brown and the center has set.
- Cool for 5-10 minutes in the pan, then transfer the muffins to a rack to cool completely.
- Meanwhile, prepare the glaze by stirring powdered sugar with milk or cream. Start with 1 teaspoon of the liquid and gradually add more until the desired consistency has been reached. Drizzle over muffins and serve.
Notes
- Ensure cream cheese is at room temperature for easy mixing.
- Use a mix of your favorite berries for varied flavors.
- Store muffins in an airtight container for up to 3 days.
- For extra flavor, consider adding lemon zest to the muffin batter.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg