There are two things you can’t go wrong with, when it comes to desserts. Cream cheese and condensed milk. It is so good by itself, that it can add awesomeness to anything. I have hard time resisting cream cheese frosting, cheesecake and condensed milk cakes and so does many of my friends.
These cream cheese muffins are a good way to use the summer berries. To be honest with you, I am not into the tartness of raspberries but it does go well with blueberries and its good to see a beautiful burst of colors. Its so true that we eat with our eyes first.
I only added streusel topping to half of the muffins. The muffins with toppings had light brown color while the plain ones were white.
- 1 and 1/2 cup 180g all purpose flour (maida)
- 1 and 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/3 cup (10 tablespoons)(113g +2 tablespoons butter), softened
- 3/4 cup 150g sugar
- 2 eggs
- 1/2 cup 120ml milk
- CREAM CHEESE FILLING:
- 8 oz 235g cream cheese softened
- 1/2 cup 100g sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup fresh raspberries chopped
- 3/4 cup fresh blueberries
- STREUSEL TOPPING: Optional
- 1/4 cup 30g all purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter
Preheat oven to 375 Degrees Fahrenheit or 190 degrees Celsius. Line a muffin tin with paper cups or grease and dust the pan.
Combine flour + baking powder + cinnamon. Whisk well and keep aside.
In a big bowl, beat butter + sugar until soft and fluffy. Add egg one by one, beating well after each addition. Scrape down the sides. Add flour in three batches alternating with milk, beginning and ending with flour. Mix only until needed. Do not over mix.
Fill the muffin cups until 1/3rd full.
CREAM CHEESE FILLING:
Beat the cream cheese + sugar until soft. Add in vanilla + egg and mix well until combined. Throw in the berries, mix well. Pour a heaped tablespoon over each of the muffin batter.
Combine flour + brown sugar + cinnamon. Add in the cold butter and mix until mixture is crumbly.
Sprinkle over the batter.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let it cool for 5 minutes and then transfer to a wire rack to cool completely.
Serve this warm. Refrigerate leftovers.
Its important to add berries to the cream cheese filling or else the top will become hard.