Moist Berry Cream Cheese Delight (Print Version)
# Ingredients:
→ Streusel Crumb Topping
01 -
2/3 cup all-purpose flour
02 -
1/3 cup light brown sugar
03 -
1/4 teaspoon salt
04 -
1/4 cup unsalted butter, melted
→ Cream Cheese Filling
05 -
6 oz. cream cheese, room temperature
06 -
3 tablespoons granulated sugar
07 -
1 teaspoon vanilla extract
08 -
1 teaspoon cornstarch
→ Berry Muffins
09 -
1 cup all-purpose flour
10 -
1/4 teaspoon salt
11 -
1 teaspoon baking powder
12 -
1/4 cup vegetable oil
13 -
1/2 cup granulated sugar
14 -
1 large egg
15 -
1/2 teaspoon vanilla extract
16 -
1/2 cup Greek yogurt
17 -
1 1/2 cups fresh berries (1 cup blueberries and 1/2 cup raspberries)
→ Glaze
18 -
3/4 cup powdered sugar
19 -
1 1/2–2 1/2 teaspoons milk or cream
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a cupcake pan with paper liners and set aside.
02 -
In a bowl, stir together flour, sugar, and salt. Add melted butter and mix with a fork until coarse crumbs form. Set aside.
03 -
Mix softened cream cheese, sugar, cornstarch, and vanilla extract until just combined.
04 -
In a large bowl, combine flour, baking powder, and salt, then set aside. In a medium bowl, whisk together egg and granulated sugar until combined. Mix in Greek yogurt, oil, and vanilla extract until the mixture turns pale yellow. Fold the wet ingredients into the dry ingredients, mixing until well combined. Gently fold in 1/2 cup of blueberries and 1/2 of the raspberries, ensuring the batter does not turn pink. Reserve remaining berries for topping.
05 -
Spoon about 1 1/2 tablespoons of muffin batter into each cup. Spread the batter to create a small dent in the center, then add approximately 1 tablespoon of cream cheese filling to the center. Sprinkle a few berries on top and fill each cup to about 2/3 full. Top generously with streusel crumbs, pressing gently to adhere. Add a few additional berries on top if desired.
06 -
Place the muffins in the preheated oven and reduce the temperature to 350°F (175°C). Bake for 30-35 minutes, or until the tops turn golden brown and the centers are set.
07 -
Cool the muffins in the pan for 5-10 minutes, then transfer them to a rack to cool completely. To make the glaze, mix powdered sugar with milk or cream, starting with 1 teaspoon of liquid and gradually adding more until the desired consistency is achieved. Drizzle the glaze over each muffin before serving.
# Notes:
01 -
Handle the batter gently when adding raspberries to avoid discoloring the mix.