I found this recipe on the Picky Palate food blog, and since I love berry muffins I bookmarked this recipe. Her recipe was adapted from Better Homes and Gardens, November 1997 recipe, and I changed the recipe up a bit for the ingredients I had on hand. This is so YUMMY! I’m not a batter licker, but I confess, I licked the bowl. I used a good quality frozen berry in lieu of fresh, and you couldn’t tell the difference. -s, who doesn’t really like berry muffins, really liked these, and of course it was kid friendly.
- 10 oz fresh or frozen berries (if using frozen, make sure they are good quality whole berries and not the kind that has sugar syrup). I used frozen blueberries, raspberries, and blackberries
- 2 Tablespoons sugar
- 1 stick softened butter
- 8 oz softened cream cheese
- 1 Cup sugar
- 1 Tablespoon lemon zest
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 Cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 Cup heavy cream
- Heaping ¼ Cup powdered sugar
- 1 teaspoon milk
- Preheat oven to 350 degrees F. Place berries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
- In a stand or electric mixer cream the butter, cream cheese, sugar and lemon zest until well combined. Slowly beat in the eggs and vanilla until combined.
- Place the flour, baking powder, baking soda and salt into a large bowl. With mixer on low, add half the flour, then half cream, then remaining flour, then remaining cream until just combined.
- Fill 6 extra large muffins tins or 24 regular size tins with muffin batter (I actually got 14 muffins from a regular muffin tin, although they were very good sized ones), about ¾ full, that has been greased or sprayed with cooking spray. Press 4-6 (or more depending on your berry size) berries into tops of each unbaked muffin. Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.
- In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a light pink color from the berry juice. Drizzle over top muffins and enjoy!
Berry Cream Cheese Muffins with Sweet Berry Drizzle: