Can I use frozen berries instead of fresh?

Yes. Roll the frozen berries in a small amount of flour and add directly from frozen without thawing. Work most quickly after adding frozen berries to the batter — assemble the muffins and place immediately in the oven before the frozen berries begin releasing color. Over-mixing with frozen berries or allowing too much time between folding and baking produces pink or blue-tinted batter rather than the most beautifully clean and naturally flecked individual muffin.

Why does the recipe start at 425°F then reduce to 350°F?

The initial 425°F provides the most dramatic rapid rise and the most beautiful golden exterior coloring in the first minutes of baking before the outer muffin surface sets. Reducing to 350°F immediately after placing the pan in the oven allows the interior to cook through the most gently and the most evenly without burning the outside while the cream cheese center sets to the most properly creamy and the most beautifully firm finished texture.

How do I prevent the cream cheese filling from showing on top?

Cover the cream cheese filling most completely with batter — specifically by adding enough batter to fully conceal the filling below the top surface before adding streusel. The cream cheese should be the most completely buried under batter so the streusel covers a smooth batter surface rather than the cream cheese directly. A slightly deeper dent pressed into the base batter layer before adding filling also helps keep the filling the most deeply embedded.

Berry Cream Cheese Muffins Easy Greek Yogurt Cheesecake Filling Streusel

Name: Berry Cream Cheese Muffins The Most Easy Greek Yogurt Mixed Berry Cheesecake Filling Streusel Glaze Muffin You Will Bake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2/3 cup All-Purpose Flour for streusel; 1/3 cup Light Brown Sugar; 1/4 tsp Salt for streusel; 1/4 cup Unsalted Butter melted for streusel; 6 oz Cream Cheese room temperature; 3 tbsp Granulated Sugar for filling; 1 tsp Pure Vanilla Extract for filling; 1 tsp Cornstarch; 1 cup All-Purpose Flour for muffins; 1/4 tsp Salt for muffins; 1 tsp Baking Powder; 1/4 cup Vegetable Oil; 1/2 cup Granulated Sugar for muffins; 1 large Egg; 1/2 tsp Pure Vanilla Extract for muffins; 1/2 cup Plain Greek Yogurt; 1 1/2 cups Fresh Mixed Berries approximately 1 cup blueberries and 1/2 cup raspberries; 3/4 cup Powdered Sugar for glaze; 1 1/2 to 2 1/2 tsp Milk or Cream

Description

The most extraordinary layered Berry Cream Cheese Muffins made by preheating oven to 425°F lining muffin pan whisking 2/3 cup flour 1/3 cup brown sugar 1/4 tsp salt and 1/4 cup melted butter to coarse streusel crumbs setting aside mixing 6 oz room temperature cream cheese 3 tbsp sugar 1 tsp vanilla and 1 tsp cornstarch to cheesecake filling then stirring 1 cup flour baking powder and salt whisking egg and 1/2 cup sugar until combined with 1/2 cup Greek yogurt 1/4 cup oil and vanilla folding wet into dry folding 1/2 cup blueberries gently then raspberries gently assembling by spooning 1 1/2 tbsp batter per cup denting center adding 1 tbsp cream cheese filling adding berries filling 2/3 to 3/4 full topping generously with streusel pressing berries into crumbs reducing oven to 350°F baking 30 to 35 minutes cooling drizzling powdered sugar glaze. A completely extraordinary layered berry cheesecake muffin recipe.

Ingredients

Scale

2/3 cup All-Purpose Flour for streusel

1/3 cup Light Brown Sugar

1/4 tsp Salt for streusel

1/4 cup Unsalted Butter melted for streusel

6 oz Cream Cheese room temperature

3 tbsp Granulated Sugar for filling

1 tsp Pure Vanilla Extract for filling

1 tsp Cornstarch

1 cup All-Purpose Flour for muffins

1/4 tsp Salt for muffins

1 tsp Baking Powder

1/4 cup Vegetable Oil

1/2 cup Granulated Sugar for muffins

1 large Egg

1/2 tsp Pure Vanilla Extract for muffins

1/2 cup Plain Greek Yogurt

1 1/2 cups Fresh Mixed Berries approximately 1 cup blueberries and 1/2 cup raspberries

3/4 cup Powdered Sugar for glaze

1 1/2 to 2 1/2 tsp Milk or Cream

Instructions

1. Preheat oven to 425°F. Line muffin pan with liners.

2. Mix streusel flour, brown sugar, and salt. Add melted butter. Whisk to coarse crumbs. Set aside.

3. Mix cream cheese, sugar, cornstarch, and vanilla just until combined. Set aside.

4. Stir muffin flour, baking powder, and salt in large bowl.

5. Whisk egg and sugar in medium bowl. Whisk in yogurt, oil, and vanilla until pale and yellow.

6. Fold wet into dry. Whisk well.

7. Fold 1/2 cup blueberries gently. Fold in half the raspberries most gently. Reserve remaining for topping.

8. Add 1 1/2 tbsp batter per cup. Dent center. Drop 1 tbsp cream cheese filling in center. Add a few berries. Fill 2/3 to 3/4 full.

9. Top generously with streusel. Press a few berries and crumbs gently to adhere.

10. Reduce oven to 350°F immediately upon placing pan in oven.

11. Bake 30 to 35 minutes until golden and centers set.

12. Cool 5 to 10 minutes. Transfer to rack.

13. Whisk powdered sugar with milk to drizzle consistency. Drizzle over cooled muffins.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Breakfast, Muffins, Bakery Style
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 340
Sugar: 28g
Sodium: 185mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 48mg

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