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.

Course Breakfast, Dessert

Cuisine American

Keyword Berry Cream Cheese Muffins

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 440kcal

Author Cathy Pollak

Equipment

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