These Mixed Berry Cream Cheese Muffins are a delicious twist on classic homemade muffins. They’re soft, fluffy, and packed with juicy blueberries and raspberries, with a smooth and creamy cream cheese filling tucked into the center.
Each muffin is finished with a buttery cinnamon streusel that bakes into a golden, crunchy topping, while the fresh berries add a beautiful burst of sweet and slightly tangy flavor.
Perfect for breakfast, brunch, an afternoon treat, or whenever you’re craving something homemade and comforting, these muffins are as delicious as they are beautiful.
What You’ll Need
There are three separate mixtures going on here, so a little organisation helps. These are the tools that make it easy.
- Nonstick 12-Cup Muffin Pan A sturdy pan bakes the muffins evenly and releases them cleanly, even where the berries have caramelised against the edge of the liner.
- Standard White Paper Liners Liners keep the streusel and berry juice off the pan and make the muffins easy to hand around. White ones stay clean-looking instead of going greasy and translucent.
- 1-Tablespoon Cookie Scoop This recipe portions both the batter and the cream cheese filling by the tablespoon. One scoop does both jobs, and every muffin ends up exactly the same size.
- Glass Mixing Bowl Set You need three bowls going at once for this one: streusel, cream cheese filling and batter. A nesting set covers all three and stores as one.
- Wire Cooling Rack Muffins left sitting in the pan keep steaming and go soggy underneath. Five minutes in the pan, then straight onto a rack is what keeps the streusel crisp.
A Few Notes on the Ingredients
Mixed berries: Fresh or frozen blueberries and raspberries both work well in this recipe. You can use a combination of the two or adjust the ratio according to your preference.
Cream cheese: Use full-fat cream cheese for the creamiest filling. Make sure it is softened to room temperature so it blends smoothly with the sugar and vanilla.
Greek yogurt: Greek yogurt helps keep the muffins soft, moist, and tender while adding a subtle tanginess that pairs beautifully with the berries and cream cheese.
Vegetable oil: Oil gives these muffins a soft and moist texture without making them heavy.
Streusel: The buttery streusel adds a delicious crunchy contrast to the soft muffin and creamy filling. A small amount of cinnamon gives it a warm flavor that pairs especially well with the berries.
Light brown sugar: Brown sugar adds moisture and a gentle caramel-like flavor to the streusel topping.
Vanilla extract: A little vanilla enhances the flavor of the cream cheese filling and complements the berries beautifully.
How to Make Mixed Berry Cream Cheese Muffins
Make the Streusel Topping
1. Melt the butter
Melt the butter over low heat, then set it aside to cool slightly.
2. Combine the dry ingredients
In a small bowl, combine the flour, light brown sugar, salt, and cinnamon.
3. Add the melted butter
Add the melted butter and mix with a fork until coarse crumbs form. Set the streusel aside.
Make the Cream Cheese Filling
4. Combine the filling ingredients
In a bowl, add the softened cream cheese, sugar, vanilla extract, and cornstarch.
5. Mix until smooth
Mix just until smooth and combined. Do not overmix.
Make the Muffin Batter
7. Beat the egg and sugar
In a separate bowl, beat the egg with the sugar until smooth and slightly pale in color.
8. Add the yogurt, oil, and vanilla
Add the Greek yogurt, vegetable oil, and vanilla extract. Mix until smooth and slightly pale in color.
9. Combine the wet and dry ingredients
Pour the wet ingredients into the dry ingredients and gently mix just until combined.
10. Fold in the berries
Gently fold in about ¾ cup of the mixed berries, reserving the remaining berries for topping.
Assemble the Muffins
11. Preheat the oven and prepare the pan
Preheat the oven to 350°F (180°C). Line a muffin pan with paper liners.
12. Add the muffin batter
Add about 1 tablespoon of batter into each muffin cup.
13. Add the cream cheese filling
Add about 1 tablespoon of the cream cheese filling to the center of each muffin.
14. Cover with batter
Lightly cover the cream cheese filling with a little more batter if needed.
15. Add the streusel and berries
Generously sprinkle the streusel over each muffin, then finish by adding the remaining mixed berries on top.
Assemble the Muffins
16. Bake
Bake the muffins at 350°F (180°C) for 30–35 minutes, or until the tops are golden brown and the centers are fully baked.
17. Cool
Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
Pro Tips for Making This Recipe
• Use room-temperature cream cheese. This helps create a smooth, creamy filling without lumps.
• Don’t overmix the muffin batter. Mix just until the dry and wet ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.
• Be gentle when folding in the berries. Mix carefully to prevent the raspberries from breaking down and turning the batter pink.
• Reserve some berries for the topping. Adding fresh berries on top makes the muffins look beautiful and gives them an extra burst of berry flavor.
• Don’t overfill the muffin liners. Fill them about ⅔ to ¾ full to give the muffins enough room to rise without overflowing.
• Don’t skip the streusel. The buttery, cinnamon streusel adds a delicious crunchy texture that contrasts with the soft muffin and creamy filling.
• Let the muffins cool before serving. The cream cheese filling will set as the muffins cool, making them easier to handle and giving you the best texture.
• Fresh or frozen berries work well. If using frozen berries, you can add them directly to the batter without thawing them first.
Mixed Berry Cream Cheese Muffins
Description
Soft, fluffy, and bursting with blueberry and raspberry flavor, these muffins are filled with creamy cream cheese and finished with a buttery cinnamon streusel topping.
Ingredients
For the Streusel Topping
For the Cream Cheese Filling
For the Muffin Batter
Instructions
-
Make the Streusel Topping
1. Combine the dry ingredients
In a small bowl, whisk together the flour, light brown sugar, salt, and cinnamon.
2. Add the butter
Pour in the melted butter and mix with a fork until coarse crumbs form. Set aside.
Streusel: For the best crunchy topping, sprinkle the streusel generously over the muffins before baking.
-
Make the Cream Cheese Filling
1. Combine the ingredients
In a small bowl, beat the softened cream cheese, granulated sugar, vanilla extract, and cornstarch until smooth and creamy.
2. Avoid overmixing
Mix only until the filling is smooth and well combined. Set aside.
Cream cheese filling: Use full-fat cream cheese and make sure it is softened to room temperature for a smooth filling.
-
Make the Muffin Batter
1. Preheat the oven
Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with paper liners.
2. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, and salt.
3. Mix the wet ingredients
In a separate bowl, whisk the egg and granulated sugar until combined. Add the Greek yogurt, vegetable oil, and vanilla extract and mix until smooth.
4. Combine the batter
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
5. Fold in the berries
Using a rubber spatula, gently fold in approximately 75 g of blueberries and half of the raspberries. Mix carefully to prevent the berries from breaking down and coloring the batter pink.
Reserve the remaining berries for topping.
-
Assemble the Muffins
1. Add the batter
Place approximately 1½ tablespoons of batter into each muffin liner.
2. Add the cream cheese filling
Make a small well in the center of the batter and add approximately 1 tablespoon of cream cheese filling.
3. Add the berries and remaining batter
Add a few reserved berries, then add more batter until the muffin liners are about ⅔ to ¾ full.
4. Add the streusel
Generously sprinkle the streusel topping over each muffin. Add a few blueberries and pieces of raspberries on top, gently pressing them into the streusel.
-
Bake the Muffins
1. Bake
Bake the muffins at 350°F (180°C) for 30–35 minutes, or until the muffins are golden brown on top and the centers are fully baked.
2. Cool
Let the muffins cool in the pan for 5–10 minutes, then transfer them to a wire rack to cool completely.
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• Storage: Store the cooled muffins in an airtight container in the refrigerator for up to 3 days because of the cream cheese filling. Serving: For the best texture and flavor, allow refrigerated muffins to sit at room temperature for a few minutes before serving.
Equipment
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 390kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 9g45%
- Sodium 250mg11%
- Total Carbohydrate 48g16%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
