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Berries & Cream Cheese Muffins

Flavorful fruit filled muffins with a sweet cream cheese filling, a buttery crumb topping and a bright lemon glaze.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 14

Ingredients

Berry Muffin Batter

  • 8 tablespoons of butter, softened
  • 3/4 cup of granulated sugar
  • 2 large eggs
  • 1/2 cup of sour cream
  • 2 teaspoons of vanilla extract
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1 3/4 cups of all purpose flour
  • 1 teaspoon of fresh lemon zest (optional)
  • 1 1/3 cups of berries, chopped (fresh or frozen, unthawed)

Vanilla Cream Cheese Filling

  • 6 ounces of cream cheese, softened
  • 1 egg yolk
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of vanilla extract
  • 1/4 cup of granulated sugar

Crumb Topping

  • 6 tablespoons of butter, softened or semi-melted
  • 1/2 cup of brown sugar
  • 3/4 cup of all purpose flour
  • a pinch of salt

Simple Lemon Glaze

  • 1 cup of confectioners sugar
  • 1-2 teaspoons of fresh lemon juice

Instructions

  • Preheat your oven to 425 degrees
  • Line a standard sized cupcake tin with cupcake liners. This recipe makes 14 cupcakes, so you can use 2 separate cupcake tins or add the remaining components into a greased mini loaf pan

Make the streusel topping...

  • Combine 1/2 cup of brown sugar, 3/4 cup of all purpose flour and a pinch of salt in a bowl 
  • Add 6 tablespoons of softened or semi-melted butter and gently incorporated with a fork until you achieve a large crumb consistency 

Make the vanilla cream cheese filling...

  • Add 6 ounces of softened cream cheese, 1 egg yolk, 1 teaspoon of lemon, 1 teaspoon of vanilla extract and 1/4 cup of granulated sugar into a bowl and use an electric hand mixer to combine until creamy

Make the berry muffin batter...

  • Use an electric hand mixer to cream together 8 tablespoons of softened butter with 3/4 cup of granulated sugar
  • Add 2 large eggs, 1/2 cup of sour cream and 2 teaspoons of vanilla extract and mix until fully incorporated 
  • Add 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt and 1 3/4 cup of all purpose flour and mix until just combined 
  • Add a teaspoon of fresh lemon zest and 1 1/3 cups of chopped berries and gently mix until evenly distributed 

Assemble the muffins...

  • In the prepared cupcake tin, add a heaping tablespoon of batter into the bottom on each liner and then top with a tablespoon of cream cheese filling 
  • Add enough batter to fill the cupcake tin and then top each with a generous amount of streusel 
  • Gently press the streusel into the batter
  • Bake the cupcakes in a 425 degree oven for 5 minutes and then reduce the temperature to 350 degrees (keeping the oven door closed as the temperature slowly reduces) and continue baking for 16-18 minutes (for a total of 21-23 minutes of baking time)
  • Once a toothpick will come out of the center of a muffin clean and the center of each muffin feels puffed and set, transfer the cupcake tin onto a cooling rack for about 10 minutes before transferring the muffins out of the tin
  • Optional: Whisk 1 cup of confectioners sugar and 1-2 teaspoons of fresh lemon juice to create a thick drizzle consistency and drizzle over each muffin
  • Enjoy immediately and store leftovers in an airtight container in the refrigerator