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Berry Cream Cheese Muffins

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  • Author: Klara Henschel,
  • Total Time: 45 minutes
  • Yield: 10 muffins
  • Diet: Vegetarian

Description

Berry Cream Cheese Muffins are incredibly moist homemade muffins loaded with juicy blueberries and raspberries, a rich cheesecake filling, buttery streusel topping, and a sweet glaze. Perfect for breakfast, brunch, or dessert.

Ingredients

  • 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 ounces cream cheese, room temperature
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 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 extract
  • 1/2 cup Greek yogurt
  • 1 1/2 cups fresh berries (1 cup blueberries, 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 to 425°F. Line a muffin pan with paper liners.
  2. Mix flour, brown sugar, salt, and melted butter until coarse crumbs form. Set aside.
  3. Beat cream cheese, sugar, vanilla, and cornstarch until smooth. Set aside.
  4. In a large bowl, whisk together flour, baking powder, and salt.
  5. In another bowl, whisk egg, sugar, yogurt, oil, and vanilla until smooth.
  6. Fold the wet ingredients into the dry ingredients until just combined.
  7. Gently fold in half of the blueberries and raspberries.
  8. Fill each muffin cup with about 1 1/2 tablespoons of batter. Add a spoonful of cream cheese filling, then top with more batter and remaining berries.
  9. Sprinkle generously with streusel topping and gently press it into the batter.
  10. Reduce oven temperature to 350°F and bake for 30–35 minutes until golden brown.
  11. Cool muffins for 5–10 minutes before transferring to a wire rack.
  12. Mix powdered sugar with milk or cream until smooth and drizzle over cooled muffins.

Notes

  • Do not overmix the batter to keep the muffins tender.
  • Fresh or frozen berries can be used.
  • Store muffins in the refrigerator for up to 4 days due to the cream cheese filling.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert/Breakfast
  • Method: Bake
  • Cuisine: American

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Find it online: https://www.typicalrecipe.com/berry-cream-cheese-muffins/