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Overhead shot of a muffin with mixed berries and cream cheese filling, topped with streusel and Greek yogurt drizzle.

Berry Cream Cheese Muffins

Berry cream cheese muffins with crumb topping and cream cheese filling, made with fresh blueberries and raspberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Crumb Topping
  • 2/3 cup all-purpose flour 80g
  • 1/3 cup light brown sugar 67g
  • 1/4 tsp salt
  • 1/4 cup unsalted butter melted, 57g
Cream Cheese Filling
  • 6 oz cream cheese room temperature, 170g
  • 3 Tbsp granulated sugar 36g
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
Muffin Batter
  • 1 cup all-purpose flour 120g
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 cup vegetable oil 60ml
  • 1/2 cup granulated sugar 100g
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup Greek yogurt 120g
  • 1 1/2 cups fresh berries about 1 cup blueberries and 1/2 cup raspberries
Glaze
  • 3/4 cup powdered sugar 90g
  • 1 1/2 to 2 1/2 tsp milk or cream

Method
 

Crumb Topping

  1. Preheat Oven and Prep Pan:

    Heat oven to 425°F (220°C). Insert paper liners into a cupcake pan. Yields 9-10 muffins.
Cream Cheese Filling

  1. Make Crumb Topping:

    Crumb topping: mix 2/3 cup (80g) flour, 1/3 cup (67g) brown sugar, and 1/4 tsp salt. Pour in 1/4 cup (57g) melted butter and stir with a fork until crumbly. Reserve.
Muffin Batter

  1. Blend Cream Cheese Filling:

    Cream cheese filling: blend 6 oz (170g) softened cream cheese, 3 Tbsp (36g) sugar, 1 tsp cornstarch, and 1 tsp vanilla until smooth.

  2. Mix Dry Muffin Ingredients:

    Muffin batter: in a large bowl, combine 1 cup (120g) flour, 1 tsp baking powder, and 1/4 tsp salt. Set aside.

  3. Whisk Wet Muffin Ingredients:

    In a separate bowl, whisk 1/2 cup (100g) sugar with 1 egg. Add 1/2 cup (120g) yogurt, 1/4 cup (60ml) oil, and 1/2 tsp vanilla; whisk until pale.

  4. Combine Wet and Dry:

    Pour wet ingredients into dry and whisk until just combined.

  5. Fold in Berries:

    Fold in 1/2 cup blueberries and half the raspberries using a spatula. Keep batter from turning pink. Set aside remaining berries.

  6. Assemble Muffins with Filling:

    Assembly: spoon about 1 1/2 Tbsp batter into each liner, forming a well. Place a heaping tablespoon of cream cheese filling in the center. Top with a few berries, filling cups 2/3–3/4 full.

  7. Add Streusel and Berries:

    Cover each muffin generously with streusel. Press a few blueberries and raspberry pieces into the crumbs gently.

  8. Bake at Reduced Temperature:

    Place pan in oven, then lower heat to 350°F (175°C). Bake 30–35 minutes until golden and set.
Glaze

  1. Cool in Pan Then Rack:

    Cool in pan for 5–10 minutes, then transfer to a wire rack to cool fully.

  2. Prepare and Drizzle Glaze:

    Glaze: mix 3/4 cup (90g) powdered sugar with 1 1/2 to 2 1/2 tsp milk or cream, adding liquid gradually. Drizzle over cooled muffins.