Ingredients
For the Streusel Crumb Topping:
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
For the Cream Cheese Filling:
- 6 oz. cream cheese, at room temperature
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
For the Berry Muffins:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 1/2 cups fresh berries (about 1 cup blueberries and 1/2 cup raspberries)
For the Glaze:
- 3/4 cup powdered sugar
- 1 1/2 – 2 1/2 teaspoons milk or cream
Instructions
1. Preparing the Muffin Pan and Oven
Preheat your oven to 425°F (218°C). Line a muffin tin with 9-10 paper liners and set it aside. This step ensures that your muffins bake evenly and don’t stick to the pan.
2. Making the Streusel Crumb Topping
In a medium bowl, combine the all-purpose flour, light brown sugar, and salt. Pour in the melted unsalted butter and whisk with a fork until the mixture forms coarse crumbs. Set aside; this will be the delightful, crunchy topping for your muffins.
3. Preparing the Cream Cheese Filling
In a separate bowl, mix the softened cream cheese, granulated sugar, vanilla extract, and cornstarch until just combined. The filling should be smooth but not overly whipped.
4. Making the Muffin Batter
In a large bowl, stir together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In another medium bowl, whisk together the granulated sugar and egg until the mixture is smooth and combined. Add the Greek yogurt, vegetable oil, and vanilla extract. Whisk until the mixture is pale and fully incorporated.
Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Be careful not to overmix, as this can lead to dense muffins. Add about 1/2 cup of the blueberries and half of the raspberries into the batter, folding gently to avoid turning the batter pink. Reserve the remaining berries for topping.
5. Assembling the Muffins
Spoon about 1 1/2 tablespoons of the muffin batter into each lined cup. Spread the batter slightly to create a small dent in the center. Drop a not-quite-full tablespoon of the cream cheese filling into each muffin cup. Distribute a few more berries on top, filling each cup about two-thirds to three-quarters full.
Generously sprinkle the streusel crumb topping over each muffin and gently press to adhere it to the batter. Add the reserved blueberries and raspberry pieces for an extra pop of color and flavor.
6. Baking
Place the muffins in the preheated oven and immediately reduce the temperature to 350°F (177°C). Bake for 30-35 minutes, or until the tops are golden brown and the centers are set. A toothpick inserted into the muffin (avoiding the cream cheese center) should come out clean.
7. Cooling and Glazing
Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Notes
- Avoid Overmixing: When combining the wet and dry ingredients, fold just until everything is combined. Overmixing can lead to tough, dense muffins.
- Room Temperature Ingredients: Ensure that your egg, yogurt, and cream cheese are at room temperature for a smoother batter and filling.
- Berry Options: Feel free to substitute or add other berries like blackberries or chopped strawberries.
- Make Ahead: You can prepare the streusel and cream cheese filling a day in advance and store them in the refrigerator until ready to use.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert/Breakfast
- Method: Bake