Description
Deliciously easy Berry Cream Cheese Muffins filled with mixed berries and a creamy filling.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ½ cup sour cream or plain Greek yogurt
- ¼ cup milk
- 1½ cups mixed berries (blueberries, raspberries, blackberries, or diced strawberries)
- 1 tablespoon all-purpose flour (for coating the berries)
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar (for cream cheese filling)
- 1 teaspoon vanilla extract (for cream cheese filling)
- ¼ cup all-purpose flour (for streusel topping)
- 2 tablespoons brown sugar (for streusel topping)
- 2 tablespoons cold unsalted butter, cubed (for streusel topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- Beat together the cream cheese, sugar, and vanilla until smooth. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, whisk together the melted butter, eggs, vanilla, almond extract (if using), sour cream, and milk.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Toss the berries with 1 tablespoon flour, then gently fold them into the batter.
- For the streusel, mix the flour and brown sugar, then cut in the cold butter with a fork until crumbly.
- Fill each muffin cup about halfway with batter. Add about 1 tablespoon of the cream cheese filling to the center and cover with more batter until the cups are about ¾ full. Sprinkle with the streusel, if using.
- Bake for 22–26 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Fresh or frozen berries work well. If using frozen berries, do not thaw them before mixing into the batter.
- Coat the berries with flour to help keep them from sinking during baking.
- For extra flavor, add 1 teaspoon of lemon zest to the batter or cream cheese filling.
- These muffins are delicious served warm with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg