There's something magical about biting into a warm muffin and discovering a luscious cream cheese center hidden among juicy berries. These Raspberry And Cream Cheese Muffins are the ultimate Summer Baked Treats, combining the tartness of fresh raspberries and blackberries with a rich, sweet cream cheese filling. Topped with a buttery crumb streusel, they're like a portable cheesecake muffin that's perfect for breakfast or dessert.
This recipe is designed to give you that bakery-style texture at home – tender, moist, and loaded with fruit. We've taken the classic Blackberry Cream Cheese Muffins to the next level by adding a jammy berry layer and a simple glaze. Whether you're planning a Dessert Brunch or just craving a special treat, these Loaded Muffins are sure to impress. Follow our tips for the most Muffin Recipes Moist and flavorful results!
Loaded Summer Berry Cream Cheese Muffins | Easy Bakery Breakfast Recipe
- Preheat your oven to 425°F. Line a muffin pan with paper liners; this recipe yields 9-10 muffins.
- Prepare the crumb topping: Mix 2/3 cup flour, 1/3 cup brown sugar, and 1/4 teaspoon salt. Add melted butter and stir with a fork until coarse crumbs form. Set aside.
- Make the cream cheese filling: In a small bowl, beat softened cream cheese with 3 tablespoons sugar, cornstarch, and 1 teaspoon vanilla until just combined. Do not overmix.
- For the muffin batter, whisk together 1 cup flour, baking powder, and 1/4 teaspoon salt in a large bowl. Set aside.
- In a separate medium bowl, whisk the egg and 1/2 cup granulated sugar until smooth. Add yogurt, oil, and 1/2 teaspoon vanilla; mix until pale and creamy.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold in 1/2 cup blueberries and half of the raspberries. Reserve remaining berries for topping.
- To assemble, spoon about 1.5 tablespoons of batter into each cup. Make a slight indentation in the center and drop a heaping tablespoon of cream cheese mixture into each. Top with a few reserved berries.
- Generously sprinkle the crumb topping over each muffin, then press a few berries into the crumbs so they stick.
- Place the pan in the oven and immediately reduce the temperature to 350°F. Bake for 30-35 minutes, until golden brown and set in the center.
- Cool the muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
- While muffins cool, prepare the glaze: In a small bowl, whisk powdered sugar with 1 teaspoon of milk or cream. Add more liquid gradually until desired consistency is reached. Drizzle over cooled muffins.
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