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Delicious summer berry cream cheese muffins on a wooden table

Summer Berry Cream Cheese Muffins

Delicious muffins filled with mixed berries and a rich cream cheese dollop, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mixed berries (blueberries and raspberries) can use fresh or frozen
Cream Cheese Filling
  • 4 ounces cream cheese, softened ensure it is softened for easy mixing
  • 1/4 cup powdered sugar
Buttery Crumble Topping
  • 1/2 cup butter crumble topping (butter, flour, sugar) details of each component can be specified
Vanilla Glaze
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, and salt.
  3. In another bowl, combine the milk, vegetable oil, egg, and vanilla extract. Mix until well combined.
  4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the mixed berries.
  5. In a separate bowl, beat the cream cheese and powdered sugar together until smooth.
Assembly
  1. Fill each muffin liner halfway with the batter, add a dollop of the cream cheese mixture, then top with more batter until the liners are about 2/3 full.
  2. Sprinkle the buttery crumble topping over each muffin.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  2. For the glaze, whisk the powdered sugar with milk and vanilla extract until smooth.
  3. Allow muffins to cool slightly before drizzling with glaze. Serve warm.

Notes

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat in the microwave for a warm treat.