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Berry Cream Cheese Muffins

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These Berry Cream Cheese Muffins are soft, moist, and packed with juicy berries and a surprise creamy cheesecake center. Perfect for breakfast, brunch, or a sweet snack, these easy muffins combine tangy cream cheese with bursts of fresh berries in every bite.

Ingredients

Scale

Dry Ingredients:

  • 2 cups all-purpose flour

  • 3/4 cup granulated sugar

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

Wet Ingredients:

  • 2 large eggs

  • 1/2 cup unsalted butter, melted and slightly cooled

  • 1 cup plain Greek yogurt or sour cream

  • 1 tsp vanilla extract

  • 1 1/2 cups mixed berries (blueberries, raspberries, chopped strawberries)

Cream Cheese Filling:

  • 6 oz cream cheese, softened

  • 3 tbsp granulated sugar

  • 1/2 tsp vanilla extract

Optional Topping:

  • Coarse sugar for sprinkling

  • Extra berries for garnish

Instructions

  • Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.

  • Make cream cheese filling: In a small bowl, beat cream cheese, sugar, and vanilla until smooth. Set aside.

  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

  • Combine wet ingredients: In another bowl, whisk eggs, melted butter, Greek yogurt (or sour cream), and vanilla until smooth.

  • Make batter: Add wet ingredients to dry ingredients and stir gently until just combined. Do not overmix. Fold in berries, reserving a few for topping.

  • Assemble muffins: Spoon about 1 tbsp batter into each muffin cup. Add a small spoonful of cream cheese filling to the center, then top with more batter to cover. Sprinkle with extra berries and coarse sugar if desired.

  • Bake: Bake for 18–22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

  • Cool and serve: Cool in the pan 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

  • These muffins can be stored in the fridge for up to 3 days.

  • They freeze well; thaw at room temperature or warm gently before serving.

  • Try with all blueberries or all raspberries for variation!

Find it online: http://maicook.com/berry-cream-cheese-muffins/