Very Moist Cream Cheese Berry Muffins
Finding a great recipe which will be both not that difficult to make and delicious is sometimes a challenge. This recipe I created for my daughter who loves cream cheese with muffins and berries for breakfast. I decided to combine all of these three ingredients in order to make three-in-one meal that can be a good lunch or snack for my daughter and it worked! These muffins came out perfectly and were just what I was looking for, with a lot of berries with a sweet and tasty cream cheese filling inside.
For about 8-9 big muffins you will need:
• 4 ounces cream cheese
• 2 cups of fresh berries, I used raspberries and blueberries
• 2 large eggs
• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 tablespoon baking powder
• 1 cup of buttermilk or sour milk (here is tip how to make it)
• 1/2 cup brown sugar
• 3/4 cup regular sugar
• 1/2 cup vegetable oil
• coarse sugar for sprinkling on top
Preheat oven to 375F. In large mixing bowl combine flour, salt, baking powder and cinnamon.
In separate bowl beat eggs with sugar then add oil and milk.
Put your egg mixture into the flour mixture and fold it in gently without over mixing it.
The batter will increase in size and look airy and a bit lumpy.
Then again gently fold in berries to making sure not squish them.
Reserve some berries for the topping.
Transfer your muffin batter into a greased muffin pan and fill it about 3/4 full.
Divide your cream cheese into about one tablespoon size cubes
and insert one cube into each muffin cup.
Top the muffins with the berries you reserved and sprinkle with sugar.
Bake your muffins for about 30 minutes or until wooden stick comes out clean.
Serve cream cheese and berries muffins fresh and store the rest of them in a closed container in the refrigerator.
When I was making theses muffins my daughter came back from school and while I was taking some pictures for this post she quietly sneaked one in her room.
I guess they were really that good!