Berry Cream Cheese Muffins

I really enjoy these tender berry muffins. They’re not too sweet, with a light, airy texture and chunks of cream cheese baked into every bite.

Berry Cream Cheese Muffins

Who doesn’t love a lofty, bakery-style muffin? These berry cream cheese muffins are exactly that, and they’re a personal favorite of mine. I use a couple of techniques to achieve that high muffin top, which works every time.

One of my favorite parts is the visible chunks of cream cheese in the finished muffins. These tender muffins never last long and make the perfect on-the-go breakfast. Recently, I made a double batch of these beauties for a meeting and not one was left! A true testament to their deliciousness.

Why I Love This Recipe

• I designed this recipe using frozen berries so it can be made year-round.
• The cream cheese holds its shape during baking, and I love getting a tangy, creamy bite in every muffin.
• I personally love the look of a high-top muffin, and these berry cream cheese muffins are exactly that!

Ingredients

• Eggs: Just like in any baking recipe, I use eggs to provide structure and stability to the muffins.
• Whole milk: I prefer whole milk for its richness and moisture, but any type of milk will work if you prefer.
• Canola oil: I recommend canola oil because everyone has it in their kitchen, however any neutral oil can be a substitute. I’ve used vegetable, avocado and peanut oil for this recipe with no issue.
• Butter: I add butter in combination with the oil for its rich flavor and to help create a tender crumb.
• Vanilla and almond extract: Together they create my favorite flavor profile for these berry cream muffins.
• All-purpose flour, baking powder and salt: These standard ingredients create the muffin’s structure, ensure proper rise, and balance the flavors.
• Granulated sugar: I use granulated sugar to sweeten the muffins just the right amount.
• Cinnamon: I use cinnamon for its warm, subtle spice flavor that complements the berries.
• Frozen mixed berries: I like the frozen mixed berry blend for variety and to allow for year-round baking.
• Cream cheese: Cream cheese is the ultimate for creamy, tangy bites  of deliciousness throughout the muffins.

How To Make Berry Cream Cheese Muffins

Find the complete recipe with measurements in the recipe card at the bottom of the post.

• Step One: Preheat the oven to 425 degrees F. For the muffin tins, I like to line two 12-cup pans with paper liners, alternating each cup. This way, one cup will have a liner, the next one won’t, and so on.
• Step Two: In a large bowl, I combine the flour, sugar, baking powder, salt, and cinnamon, then set this mixture aside.
• Step Three: In another large bowl, whisk together the eggs, milk, melted butter, oil, vanilla, and almond extract until well combined.
• Step Four: Next, I slowly add the dry ingredients to the wet mixture, stirring until everything is just combined. The batter will be thick. To prevent the berries from sinking, I toss the frozen berries in a bit of flour to coat them, then gently fold them into the batter.
• Step Five: I fill each muffin liner halfway, then place four cubes of cream cheese on top of the batter before continuing to fill each liner to the top. This process is repeated for the remaining cups.
• Step Six: The muffin tins go into the oven to bake at 425 degrees F for 6 minutes. Without opening the oven door, I reduce the temperature to 350 degrees F and bake for an additional 12-13 minutes. Once done, the muffins are removed from the oven and allowed to cool on a wire rack.

Recipe Tips

Here are a few tips to make sure your muffins turn out great.

• To get that lofty, domed, high-rise muffin look, I start these muffins in the oven on a higher temperature to set the edges, which allows only the center to rise.
• If you need to, you can swap the regular butter for vegan butter and whole milk for a plant based variety and it will not affect the recipe.
• I’ve easily swapped the frozen berry medley for all blueberries, blackberries and/or strawberries. Use what you like.
• I skip every other cup when lining the muffin tins to allow the muffins to cook more evenly and not worry about about the muffin tops touching each other and baking together when they rise.
• Feel free to add a glaze to these muffins if you want to! I’ve also added raw sugar to the tops before baking for a crunchy, sugary texture.

Leftovers, Storage and Freezing

• For short-term storage, I keep these muffins in the fridge for 3-4 days. They’re tasty straight from the fridge, but I prefer them warm. A quick zap in the microwave works wonders.
• If I’ve made a big batch and won’t finish them in a few days, I freeze them. I wrap each muffin individually in plastic wrap or foil before placing them in a freezer bag. They stay fresh for up to three months.
• When I’m ready to enjoy a frozen muffin, I take it out of the freezer and let it thaw at room temperature for a few hours or overnight. For a warm treat, I will reheat it in the microwave for about 20-30 seconds.

More Muffin Recipes To Try

Check out more of my delicious muffin recipes that are perfect for any time, any season.

• Chocolate Banana Muffins
• Sweet Potato Muffins
• Honey Butter Breakfast Muffins
• Chocolate Cake Mix Muffins
• Sour Cream Blueberry Muffins
• Lemon Muffins with Lime-Scented Sugar

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Print Recipe

5 from 8 votes

Berry Cream Cheese Muffins

Tender berry muffins that aren't too sweet, with a light and airy texture and chunks of cream cheese baked into every bite.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Berry Cream Cheese Muffins

Servings: 12 muffins

Calories: 440kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• muffin tins
• muffin liners

Ingredients

• 4 cups all-purpose flour plus more for tossing berries
• 1-1/4 cups granulated sugar
• 4 tsps. baking powder
• 1-1/2 tsps. finely ground sea salt
• 1/2 tsp. ground cinnamon
• 4 large eggs (room temperature)
• 1-1/4 cups whole milk or any milk you prefer
• 4 tbsps. butter, melted
• 1/2 cup canola oil or any neutral oil
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 12 oz. frozen mixed berries
• 8 oz. cream cheese, softened and cut into 24 small cubes

Instructions

• Preheat oven to 425 degrees F. Line two (12 cup) muffins tins with paper liners, alternating each cup. (So one cup will have a liner, the next one will not, the next one will.)*
• In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. Set aside.
  4 cups all-purpose flour, 1-1/4 cups granulated sugar, 4 tsps. baking powder, 1-1/2 tsps. finely ground sea salt, 1/2 tsp. ground cinnamon
• In another large bowl, combine eggs, milk, melted butter, oil, vanilla and almond extract. Whisk until combined.
  4 large eggs, 1-1/4 cups whole milk, 4 tbsps. butter, melted, 1/2 cup canola oil, 1 tsp. vanilla extract, 1 tsp. almond extract
• Slowly add the dry ingredients to the wet ingredients and stir until combined. The batter will be thick. Toss the frozen berries in just enough flour to coat, before gently folding them into the batter.
  12 oz. frozen mixed berries
• Fill each muffin liner half way full, then place 4 cubes of cream cheese on top of the batter and continue to fill each liner to the top. Repeat with the remaining cups.
  8 oz. cream cheese, softened and cut into 24 small cubes
• Place muffin tins in the oven and bake for 6 minutes at 425 degrees F. Then, turn down the temperature to 350 degrees F (do not remove tins from the oven or open the oven door) and bake for an additional 12-13 minutes. Remove muffins from the oven and place them on a wire rack to cool.

Notes

*Skipping every other cup when lining and filling the muffin tins allows the muffins to have an even and more aerated space to rise. This guarantees that overcrowding of the muffin tops does not occur, which is especially important for these lofty, bakery-style muffins.

For optimal outcomes when preparing these berry cream cheese muffins, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Berry Cream Cheese Muffins

Amount Per Serving (159 g)

Calories 440 Calories from Fat 173

% Daily Value*

Fat 19.2g30%

Saturated Fat 6.5g41%

Polyunsaturated Fat 2g

Monounsaturated Fat 9.2g

Cholesterol 84mg28%

Sodium 551mg24%

Potassium 115mg3%

Carbohydrates 59g20%

Fiber 2g8%

Sugar 25.3g28%

Protein 8.1g16%

Vitamin A 104IU2%

Vitamin C 3mg4%

Calcium 159mg16%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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