Berry Cream Cheese Muffins

Berry cream cheese muffins © 2018

Berry Cream Cheese Muffins

  • Servings: 1 dozen
  • Difficulty: Easy
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Berry cream cheese muffins © 2018 | All rights reserved.

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This recipe makes for soft, moist, homestyle muffins with a fresh Summery tang to it, yet also tastes like Christmas. I’m not sure if that makes sense, but I hope you enjoy!


    Berry Cream Cheese Muffins:
  • 1/2 cup unsalted butter, melted
  • 8 oz cream cheese (divided in 1/2 with 4 oz softened, the other 4 oz cut into small cubes)
  • 3/4 cup granulated sugar
  • 1 egg, slightly beaten
  • 1/2 cup heavy whipping cream
  • 1 tablespoon vanilla
  • 2 cups flour
  • 1 tablespoon grated orange peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 1/2 cup fresh berries such as strawberries or raspberries (sliced or cubed) or whole blueberries or cranberries


    Berry Cream Cheese Muffins:
  1. Preheat oven to 400 degrees (204 C). Line a 12 cup muffin tin with cupcake liners.
  2. Mix butter, 4 oz softened cream cheese, and sugar until smooth.
  3. Add beaten egg, mix completely.
  4. Mix in cream and vanilla.
  5. In separate bowl, combine flour, orange peel, baking powder, cardamom, cinnamon, nutmeg, and salt.
  6. Gently fold berries and remaining 4 oz cream cheese cubes into dry mixture, then fold into wet mixture.
  7. Scoop into prepared muffin tin.
  8. Bake 18-20 minutes.

Hope you have a wonderful day! Let me know if you try these. This recipe is adapted from The Dutch Baker’s Daughter. The original recipe is called Strawberries and Cream Muffins… Improv Challenge. I found it while looking for a strawberry and chunky cream cheese style muffin recipe that I wanted to test out based on a muffin I enjoyed at the Taos Inn in New Mexico. It’s similar, but not an exact match but I’m glad I came across it because it is so flavorful.

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