Description

These Berry Cream Cheese Muffins combine a tender, moist crumb filled with sweet cream cheese and fresh berries, topped with a buttery crumb streusel and a light powdered sugar glaze. Perfect for breakfast or an indulgent snack, they blend the flavors of fresh blueberries and raspberries with creamy filling and a delicate, sweet crust.

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 – 2 1/2 teaspoons milk or cream

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a 9 to 10 cup muffin pan with paper liners and set aside.
Make Crumb Topping: In a bowl, combine 2/3 cup flour, 1/3 cup light brown sugar, and 1/4 teaspoon salt. Add the melted butter and whisk with a fork until coarse crumbs form. Set this streusel topping aside.
Prepare Cream Cheese Filling: In a separate bowl, mix together the softened cream cheese, 3 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon corn starch just until combined. Set aside.
Mix Dry Ingredients for Muffins: In a large bowl, stir together 1 cup all-purpose flour, 1/4 teaspoon salt, and 1 teaspoon baking powder. Set aside.
Combine Wet Ingredients: In a medium bowl, whisk together 1 large egg and 1/2 cup granulated sugar until combined. Add 1/2 cup Greek yogurt, 1/4 cup vegetable oil, and 1/2 teaspoon vanilla extract; whisk until the mixture is pale and yellow.
Combine Wet and Dry Ingredients: Fold the wet ingredients into the dry ingredients and whisk gently until the batter is smooth.
Add Berries to Batter: Using a rubber spatula, fold in about 1/2 cup blueberries, mix well, then gently fold in half of the raspberries to avoid turning the batter pink. Reserve the remaining berries to top the muffins.
Assemble Muffins: Spoon about 1 1/2 tablespoons of muffin batter into each muffin cup, spreading it to create a dent in the center. Drop approximately 1 tablespoon of the cream cheese filling into this dent for each muffin. Add a few reserved blueberries and raspberries on top, filling each cup about two-thirds to three-quarters full.
Add Streusel Topping: Generously sprinkle the crumb topping over each muffin, then add a few more berries on top. Gently press the streusel to adhere to the batter.
Bake Muffins: Place the muffins in the oven and immediately reduce the temperature to 350°F (175°C). Bake for 30-35 minutes until the tops are golden brown and the centers are set.
Cool Muffins: Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
Prepare and Drizzle Glaze: While muffins cool, stir powdered sugar with 1 1/2 to 2 1/2 teaspoons milk or cream, adding liquid gradually to reach a drizzleable consistency. Drizzle the glaze over the cooled muffins and serve.

Notes

You can substitute frozen berries if fresh are not available; just do not thaw them completely to avoid bleeding colors.
Allow cream cheese to come to room temperature for smooth filling mixture.
Be gentle when folding in berries to prevent the batter from turning pink.
Adjust glaze thickness by adding milk slowly; it should be thin enough to drizzle but thick enough to hold on the muffins.
Muffins are best enjoyed the same day but can be stored in an airtight container for 2 days.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: berry muffins, cream cheese muffins, blueberry muffins, raspberry muffins, breakfast muffins, crumb topping, sweet muffins