berry muffins

 It takes almost 35 minutes to make these moist and fluffy raspberry streusel muffins from start to finish!

Lemon Raspberry Streusel Muffins

(6 tablespoons) all-purpose flour

(1/4 cup and 1 tablespoon) granulated sugar

42 grams(3 tablespoons) unsalted butter, melted

(2 cups) all-purpose flour, (dip and sweep)

baking powder

salt (optional)

(3/4 cup) granulated sugar**

lemon zest

eggs, (room temperature)

(3/4 cup) milk, (room temperature)

(1/2 cup) unsalted butter, melted***

60 grams/ml (1/4 cup) fresh lemon juice

(1 and 1/3 cup) raspberries fresh or frozen

Mix the flour and sugar in a small bowl.   For tiny crumbles: Cut the cold butter into flour mixture with a fork or rub with your finger until they look like crumbs. For big crumbles: Pour the melted butter and slowly mix with a fork or a spoon. If it forms a dough, that’s fine.  You can take big or small pieces from the dough.

Streusel Topping

Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.

Mix the flour, baking powder and salt if using in a large bowl.  Set aside.

Place the sugar and lemon zest in a medium bowl, stir with a fork or rub with your fingers to bring the lemon flavor out. Add the egg and whisk for a minute until combined well. Mix in the melted butter, milk and lemon juice.

Pour the wet ingredients(egg mixture) into dry ingredients (flour mixture) and mix until just combined.  Gently fold the raspberries. Don’t overmix the batter inorder to have light muffins .

Fill 12 paper liners to the top with the batter.  Sprinkle the crumbles on top.

Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins are lightly golden brown.  Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to cool completely.

Raspberry Muffin Batter

Lemon Berry Cornmeal Muffins, an easy dairy-free corn flour muffin recipe with mixed berries and lemon zest. A great summer harvest breakfast on-the-go!

Lemon Berry Corn Meal Muffins

all-purpose flour

corn flour

sugar

baking soda

salt

eggs

lightly-flavored oil (grapeseed, etc.)

¼ cups plant-based milk (unsweetened)

vanilla

lemon juice (about ½ squeezed lemon)

berries

brown sugar

lemon zest (from 1 lemon)

Prep oven

Prep oven: Preheat oven to 350 degrees F (175 C).

Mix dry ingredients

Mix dry ingredients: Mix dry ingredients by adding all-purpose flour, corn flour, sugar, baking powder, and salt in a large mixing bowl. Set aside.

Mix wet ingredients

Mix wet ingredients: In a separate mixing bowl, whisk together wet ingredients including eggs, oil, milk, vanilla, and lemon juice until well combined.

Combine wet and dry ingredients

Combine wet + dry ingredients: Add wet ingredients mixture to dry ingredients and stir well to combine. Cornbread muffin batter should be thoroughly mixed without clumps, but should still have a thick consistency. Finally, fold mixed berries into batter.

Bake muffins

Bake the muffins: Fill muffin tin ⅔ way with muffin batter (you should have enough for 10-12 muffins). Top the batter with a pinch of brown sugar and lemon zest, and bake for 15-18 minutes, or until a light golden brown color and a toothpick comes out clean from muffins.

Let muffins cool

Let cool + serve: Remove muffins from the oven. Let them cool for five minutes in the muffin tin and then transfer to a cooling rack to cool completely. Enjoy as a quick breakfast or snack!

Triple Berry Cheesecake Muffins! Juicy berries, a luscious cheesecake layer, and some heavy streusel on top to finish it off. Baked to perfection!

Triple Berry Cheesecake Muffins

butter

flour

cream cheese

butter, softened

yogurt

vanilla extract

Streusel

Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above &#8211; like small pebbles.

Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt.

Triple Berry Cheesecake Muffins Step 1

Cheesecake Layer

Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.

Triple Berry Cheesecake Muffins Step 2

Muffins

Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.

Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.

Triple Berry Cheesecake Muffins Step 3

Layering

Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.

Triple Berry Cheesecake Muffins Step 4

Bake

Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!

Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes.

Triple Berry Cheesecake Muffins Step 5

It was perfect the first time. I learn so much from you as well! Keep it up great post.

Hi - yes, yum. These are soooo good. Looked at the recipe as soon as I saw the email - realized I had all the ingredients and immediately got up and made them. No regrets here.

I can’t wait to try these blueberriy muffins!! They look absolutely delicious and I will making these first hung in the morning!

I love cake and make them in my home. I will definitely try to make this one also. let's see how berry cheesecake muffins taste.

I can't wait to try this recipe. Because we love cheesecake but this is something we never tried before.

Made these today and they are AMAZING! I did add a bit more salt but I often do that in baked goods to increase the sweet/salty contrast. I got 12 muffins and the baking time was spot-on for me. The perfect amount of streusel. Thank you for the excellent recipe!

These sound and look amazing! There is nothing like old faithful comfort food!

I loooove these so much. I made them last night on a whim and only had sour cream and fresh blueberries in the fridge instead of yogurt and frozen berries. I added too much batter at the bottom (1.5tbsp), so next time I'm only doing a leveled 1tbsp (this will allow the cream cheese to actually sit at the middle). I also added an extra tbsp of cream cheese to the filling. Be sure to use all the crumbles - I thought I overdid it and omitted half a cup, but noticed I could've added much more after the muffins expanded. Don't overbake!! You'll lose the filling part of the muffin and be stuck with a slight cream cheese taste. These were gone the next morning in the matter of 2 hours!!!

Oh. Em. Gee.  I would give these seven stars. Like something from a high-end bakery and not hard at all to make.  I had all ingredients on hand except cream cheese &amp; froz fruit.  All future diets are now forever annihilated.

I had what I thought were a couple epic fails with this recipe (which I’ll get into in a sec in case it helps anyone else out) but in the end, these muffins still turned out incredibly delicious, and the fails can probably be chalked up to me not being a very experienced baker, so hence the 5 stars!

First off, I subbed GF flour. When making the streusel, the mixture immediately started turning into more of a paste then a crumble. I tried adding more flour but couldn’t bring it back, so I spread the mixture thinly on wax paper and popped in the freezer while I moved onto step two: the cheesecake filling. This step was actually problem free, so I optimistically moved onto the batter. After creaming the butter and sugar (or what I thought was creaming them), I added the eggs and yogurt. The whole mix immediately curdled! I decided not to panic and slowly added some gf flour to see if it would come back together. It appeared to be working so I finished up the batter steps. I took the “streusel” out of the freezer and broke it up into little bits to sprinkle on top.  

In the end, I’d say I’d overfilled the cups and the streusel did not look very pretty, but these are so incredibly delicious, I’m glad I persevered! I’ll definitely try again for a better aesthetic result next time!

This recipe is amazing! The cheesecake and streusel take these to the next level. I also failed to follow directions not once but twice and they still turned out great. 

I had just received my online grocery order when I first saw this recipe and didn’t have cream cheese on hand. So I had to be patient until the next grocery order and it was totally worth it.

https://content.jwplatform.com/videos/RshsE1fm.mp4

The best mixed berry muffins you&#039;ll ever make! These incredible berry muffins with streusel topping are moist, perfectly sweet and bursting with a variety of juicy berries. A delicious treat that’s perfect for breakfast or after school snacks, and also makes a great addition to Mother&#039;s Day or Easter brunch.

Mixed Berry Muffins

oats

unsalted butter (softened)

milk

cinnamon

unsalted butter

Preheat oven to 375ºF. Line a dozen muffin tins with liners or spray nonstick cooking spray over the tins.

In a large bowl, whisk together the flour, oats, baking powder and salt. Add the mixed berries and toss to coat well. Set aside.

Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each. Then, slowly stream in the milk. Mix until blended.

Mix the wet ingredients with the dry ingredients, being careful not to smoosh the berries. Mix until just combined then fill prepared muffin tins with batter.

To make the streusel, combine the brown sugar, flour, oats and cinnamon in a small bowl. Cut in the butter with your fingers until only small pea-sized clumps remain. Sprinkle streusel over each muffin.

Bake muffins for 25-30 minutes, until golden brown and an inserted toothpick comes out clean or with a few moist crumbs.

Allow muffins to cool completely on a wire rack. Enjoy with a smear of butter or a drizzle of honey!

There’s something incredibly comforting about a soft, fruity muffin. These Strawberry Cottage Cheese Muffins are a lovely balance of wholesome and indulgent. The cottage cheese might seem like an unexpected ingredient, but it gives the muffins a tender crumb, subtle richness, and a protein boost without tasting &quot;cheesy&quot; at all. They are perfect for breakfast, brunch, or an afternoon snack with tea.

Strawberry Cottage Cheese Muffins

¾ cup (220 grams) all-purpose flour

½ tsp (10 grams) baking powder

tsp (1 grams) salt

(120 grams) honey

tsp (5 grams) vanilla extract

(180 grams) cottage cheese

(75 milliliters) vegetable oil

(80 grams) buttermilk

oz (300 grams) strawberries (, diced)

tbsp (10 grams) flour (,

tbsp (15 grams) honey

(30 grams) all-purpose flour

tbsp (30 grams) butter

Preheat the oven to 375°F (190°C). Line a 12-cavity muffin pan with paper or silicone liners. I recommend using silicone liners as the paper liners might stick slightly.

Cut the strawberries into small pieces.

Transfer the strawberries to a medium bowl and toss with one tablespoon of flour. Set aside until ready to use.

In a medium bowl, whisk together the flour, baking powder, and salt.

Add eggs with honey and vanilla extract into a large bowl and mix to combine.

Gradually incorporate the oil.

Add the cottage cheese and mix to combine.

Incorporate the flour mixture.

Alternate with the buttermilk.

Gently fold the strawberries into the batter. Don’t overmix the batter.

Divide the batter equally into muffin cups.

In a medium bowl, combine honey with flour and softened/melted butter.

Divide the crumbs on top of each muffin.

Bake for about 25 minutes until lightly golden and a toothpick inserted into the center comes out clean.

Cool muffins on a wire rack. Enjoy!

Prepare crumb topping.

These fluffy and moist Triple Berry Streusel Muffins are such a treat. They are exploding in berries and have a buttery sugar streusel sprinkled on top!

Top 6 berry muffins recipes from across the web

The most viewed berry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Lemon Raspberry Streusel Muffins

Lemon Berry Corn Meal Muffins

Triple Berry Cheesecake Muffins

Mixed Berry Muffins

Strawberry Cottage Cheese Muffins

Triple Berry Streusel Muffins

Top 6 berry muffins recipes from across the web

The most viewed berry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Raspberry Streusel Muffins

Lemon Berry Corn Meal Muffins

Triple Berry Cheesecake Muffins

Mixed Berry Muffins

Strawberry Cottage Cheese Muffins

Triple Berry Streusel Muffins

The most viewed berry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine