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Berry Cream Cheese Muffins Recipe

★★★★★

4.9 from 489 reviews
  • Author: Sarah
  • Total Time: 55 minutes
  • Yield: 9-10 muffins 1x
  • Diet: Vegetarian

Description

Delight in these moist and flavorful Berry Cream Cheese Muffins featuring a creamy center, a crunchy streusel topping, and a refreshing glaze. Perfect for breakfast or a sweet snack, these muffins combine fresh blueberries and raspberries with a rich cream cheese filling and a hint of vanilla.

Ingredients

Scale

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 extract
  • 1 teaspoon corn starch

Muffin Batter

  • 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 extract
  • 1/2 cup Greek yogurt
  • 1 1/2 cups fresh berries (about 1 cup blueberries and 1/2 cup raspberries)

Glaze

  • 3/4 cup powdered sugar
  • 1 1/2 to 2 1/2 teaspoons milk or cream

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 425°F and line a cupcake pan with paper liners. This recipe yields 9-10 muffins.
  2. Make the Crumb Topping: In a bowl, stir together flour, light brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
  3. Prepare the Cream Cheese Filling: In a separate bowl, mix softened cream cheese with granulated sugar, corn starch, and vanilla extract just until combined. Set aside.
  4. Mix Dry Ingredients for Muffins: In a large bowl, stir together flour, baking powder, and salt. Set aside.
  5. Mix Wet Ingredients: In a medium bowl, whisk together egg and granulated sugar until combined. Add Greek yogurt, vegetable oil, and vanilla extract, whisking until the mixture is pale and yellow.
  6. Combine Wet and Dry Ingredients: Fold the wet ingredients into the dry ingredients and whisk thoroughly until well combined.
  7. Add Berries to Batter: Using a rubber spatula, fold in about half a cup of blueberries, stir well, then gently fold in half the raspberries to avoid tinting the batter pink. Reserve the remaining berries for topping.
  8. Assemble Muffins: Spoon about 1 1/2 tablespoons of muffin batter into each cupcake liner. Spread batter to create a dent in the center, then drop about 1 tablespoon of the cream cheese mixture into the center of each muffin. Add a few reserved berries on top, filling each cup about 2/3 to 3/4 full.
  9. Add Streusel Topping: Generously top each muffin with the prepared crumb topping. Add a few additional blueberries and raspberry pieces on top and gently press the crumbs to adhere to the batter.
  10. Bake Muffins: Place the pan in the oven and immediately reduce the oven temperature to 350°F. Bake for 30-35 minutes until the tops are golden brown and the centers are set.
  11. Cool Muffins: Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  12. Prepare and Add Glaze: Meanwhile, stir powdered sugar with 1 teaspoon of milk or cream, adding more gradually to achieve a drizzling consistency. Drizzle the glaze over the cooled muffins before serving.

Notes

  • Use fresh berries for best texture and flavor; frozen berries can be used but may alter batter consistency.
  • Be gentle when folding in raspberries to avoid discoloring the batter.
  • The cream cheese filling adds moisture and richness inside the muffins.
  • The streusel topping provides a delightful crunch that contrasts the soft muffin.
  • Adjust glaze thickness by adding more or less milk to suit your preference.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: berry muffins, cream cheese muffins, streusel topping, breakfast muffins, blueberry muffins, raspberry muffins, glazed muffins

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Find it online: https://everydaytastes.com/berry-cream-cheese-muffins-recipe/