Juicy Berry Cheese Treats (Printable Version)
Juicy treats with berries, smooth filling, and crumbly topping.
# What You'll Need:
→ Crumble Top Layer
01 -
2/3 cup regular flour
02 -
1/3 cup packed brown sugar
03 -
1/4 teaspoon salt
04 -
1/4 cup melted unsalted butter
→ Cheese Center Mix
05 -
6 oz. softened cream cheese
06 -
3 tablespoons white sugar
07 -
1 teaspoon vanilla flavor
08 -
1 teaspoon cornstarch powder
→ Fruit Muffin Base
09 -
1 cup regular flour
10 -
1/4 teaspoon salt
11 -
1 teaspoon baking powder
12 -
1/4 cup cooking oil
13 -
1/2 cup white sugar
14 -
1 large egg
15 -
1/2 teaspoon vanilla flavor
16 -
1/2 cup thick Greek yogurt
17 -
1 1/2 cups mixed berries (1 cup blueberries plus 1/2 cup raspberries)
→ Sweet Drizzle
18 -
3/4 cup confectioners sugar
19 -
1 1/2–2 1/2 teaspoons milk or heavy cream
# Step-by-Step Guide:
01 -
Turn on your oven to 425°F (220°C). Put paper liners in your muffin tin and leave it aside.
02 -
Combine flour, sugar, and salt in a bowl. Pour in the melted butter and stir with a fork until you get rough crumbs. Set this aside for later.
03 -
Stir together the room temp cream cheese, sugar, cornstarch, and vanilla until everything's just blended.
04 -
Put flour, baking powder, and salt in a big bowl and set it aside. In another bowl, beat the egg and sugar together. Add in yogurt, oil, and vanilla and mix until it looks light yellow. Pour this wet mix into the dry stuff and stir until everything's mixed well. Carefully add half the blueberries and half the raspberries, making sure not to crush them and turn the batter pink. Save the rest of the berries for the top.
05 -
Drop about 1 1/2 tablespoons of batter into each paper cup. Press down a bit in the middle, then add a tablespoon of the cheese mix. Toss some berries on top and fill cups about 2/3 full. Pile on the crumble mix and press lightly so it sticks. Add a few more berries on top if you want.
06 -
Stick the muffins in the hot oven and turn the heat down to 350°F (175°C). Let them bake for 30-35 minutes until they're golden on top and firm in the middle.
07 -
Let the muffins sit in the pan for 5-10 minutes, then move them to a rack to cool completely. For the sweet drizzle, mix the powdered sugar with a bit of milk or cream. Start with just a teaspoon of liquid and add more until it's runny enough. Drizzle this over the cooled muffins before you eat them.
# Additional Notes:
01 -
Be careful when you mix in the raspberries so they don't smash and turn your batter all pink.