Berry Cream Cheese Muffins – Combined berry muffins with Yogurt

Berry Cream Cheese Muffins recipe is scrumptious home made muffins with blended summer season berries, Greek yogurt, and streusel topping. These are tremendous moist muffins, overloaded with candy summer season berries (raspberries and blueberries), easy and creamy cheesecake filling within the middle, and crunchy streusel crumbs on high.

Combined Berry Muffins With Yogurt and Streusel Topping

That is my to-go muffin recipe with Greek yogurt, that I used for my Blueberry Muffins with Streusel Crumbs and Peach Crumb Muffins. After that, I upgraded this recipe with cream cheese filling in my Strawberry Cream Cheese Muffins and Blueberry Cream Cheese Muffins.

Nonetheless, that is the perfect muffin recipe that works each time. All of those muffins are the right grab-and-go breakfast or candy deal with. They arrive collectively shortly and bursting with juicy berries.

You may’t go fallacious with this simple muffin recipe with Greek yogurt; you possibly can load it with any fruit you want.
Greek yogurt makes them more healthy with the added protein. Yogurt additionally makes them tremendous moist, tender, and fluffy. For those who don’t have Greek yogurt, bitter cream will work equally effectively. Both manner, the muffins end up moist and engaging. And don’t fear if you happen to don’t like yogurt, you possibly can’t even style it within the muffins.

Can I Make Berry Cream Cheese Muffins With Frozen Berries?

Recent berries are ultimate. Particularly in the case of raspberries. Even recent raspberries are exhausting to work with, It’s best to make use of small, agency raspberries. If they’re too tender, they may break aside and tint the batter.

However, when recent berries are unavailable, out of season, or manner too costly, you possibly can substitute frozen blended berries, don’t must thaw first. Right here’s a tip on baking with frozen berries:

• Roll Frozen berries evenly in a small quantity of flour and add them to the batter.
• You must work shortly with frozen berries. Put together every little thing: streusel topping, cream cheese filling, whisk muffin butter, line the pan and preheat the oven, then take the berries from the freezer, toss with the flour and gently fold them into the batter. Then instantly assemble the muffins and place them within the oven.
• When folding frozen berries into the batter use a rubber spatula and stir simply sufficient to include them into the batter and cease stirring once you begin seeing streaks of shade.
• Over-mixing with frozen berries will trigger your muffins to be pink, blue, or barely greenish.

How To Make Berry Cream Cheese Muffins

First, make the crumb topping. Stir collectively flour, sugar, and salt. Add melted butter and whisk with a fork till coarse crumbs type. Put aside.

To make the cream cheese filling, combine softened cream cheese, sugar, cornstarch, and vanilla simply to mix.

To make the muffins in a big bowl stir collectively dry components (flour, baking powder, and salt) and put aside. In a medium bowl, whisk collectively egg and granulated sugar till mixed. Whisk in yogurt, oil, and vanilla extract (combination needs to be pale and yellow). Fold moist components into dry components and whisk every little thing collectively effectively.

Utilizing a rubber spatula, fold in about half of the blueberries, stir effectively, and at last add half of the raspberries. however stir gently or you’ll tint the batter in pink. Reserve remaining berries to high the muffins.

To assemble the muffins, add about 1 ½  Tablespoons of muffin combination in every cup. Unfold the batter to make a dent within the middle and drop 1 not fairly full Tablespoon of cream cheese combination within the middle of every muffin. Add a couple of berries on high, filling every cup about 2/3 to ¾ full.

Generously high every muffin with streusel crumbs. Add a couple of blueberries and raspberry chunks on high, and gently press the crumbs to stay to the muffin batter.

Place in preheated oven and REDUCE THE TEMPERATURE TO 350 F. Bake 30-35 minutes, or till the tops are golden brown and the middle has set.

Cool for 5-10 minutes within the pan, then switch the muffins onto a rack to chill fully.

In the meantime, put together the glaze. Stir powdered sugar with milk or cream. Begin with 1 teaspoon of the liquid and steadily add extra till desired consistency is reached. Drizzle over muffins and serve.

Retailer on a counter as much as a day, then pack in an air-tight container and place within the fridge.

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