Description
Berry Cream Cheese Muffins combine a tender, moist muffin base loaded with fresh blueberries and raspberries, a creamy tangy cream cheese filling, and a crisp, buttery crumb topping. Finished with a sweet powdered sugar glaze, these muffins are perfect for breakfast or a delightful snack.
Ingredients
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
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside. This recipe yields about 9-10 muffins.
- Make the Crumb Topping: In a bowl, stir together the flour, brown sugar, and salt. Add the melted butter and whisk with a fork until coarse crumbs form. Set aside for later use.
- Prepare Cream Cheese Filling: In a separate bowl, mix the softened cream cheese, granulated sugar, corn starch, and vanilla extract just until combined. Set aside.
- Combine Dry Ingredients for Muffins: In a large bowl, stir together the flour, baking powder, and salt. Set aside.
- Mix Wet Ingredients: In a medium bowl, whisk the egg and granulated sugar until combined. Then whisk in the Greek yogurt, vegetable oil, and vanilla extract until the mixture is pale and yellow.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Whisk everything together well to form the muffin batter.
- Fold in Berries: Using a rubber spatula, fold in about 1/2 cup of blueberries, stir thoroughly, then gently fold in half of the raspberries to avoid turning the batter pink. Reserve the remaining berries for topping.
- Assemble Muffins: Spoon about 1 1/2 tablespoons of the muffin batter into each lined muffin cup. Spread the batter to create a small dent in the center. Drop about 1 tablespoon of the cream cheese filling into the dent. Add a few reserved berries on top, filling each cup about 2/3 to 3/4 full.
- Add Crumb Topping: Generously sprinkle the crumb topping over each muffin. Add a few blueberries and raspberry pieces on top and gently press the crumbs to help them stick to the batter.
- Bake the Muffins: Place the pan in the preheated oven, then immediately reduce the temperature to 350°F (175°C). Bake for 30-35 minutes, or until the muffin tops are golden brown and the centers are set.
- Cool Muffins: Allow muffins to cool in the pan for 5-10 minutes. Then transfer them to a wire rack to cool completely.
- Prepare and Add Glaze: While muffins cool, mix the powdered sugar with 1 teaspoon of milk or cream. Gradually add more liquid until desired glazing consistency is reached. Drizzle the glaze over the cooled muffins and serve.
Notes
- Room temperature cream cheese is key for a smooth filling.
- Be gentle when folding in raspberries to keep the batter’s color light.
- Make sure muffins are fully cooled before glazing to prevent melting the glaze.
- Fresh berries provide the best texture and flavor, but frozen can be substituted if thawed and drained well.
- Use paper liners for easy removal and minimal clean-up.
