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Home » Recipes » bread » Berry Cream Cheese Muffins

Berry Cream Cheese Muffins

By meredith on February 3, 2020 · 4 Comments

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cream cheese muffins on plate
cream cheese muffins in muffin pan
berry cream cheese muffins in muffin tin

These berry cream cheese muffins are moist, full of tangy cream and berry flavor, and their unique swirl pattern makes them fun to eat. Any kind of fresh or frozen berry will do!

berry cream cheese muffins in muffin tin

With thousands of muffin recipes out there on the web, I’m always looking for one of a kind! My aunt gave me this book full of special and adventurous recipes from the kitchens of Camp Denali and North Face Lodge, Alaska. I was attracted to this particular muffin recipe inside its pages, so we made them for breakfast.

cookbook with recipe

These simple and delicious muffins are made with cream cheese and crushed berries. This Alaskan recipe would make a colorful snack for Valentine’s Day or a yummy energy source for that winter morning hike! You can use any kind of fresh or frozen berry in this recipe.  The only change I made was the substitution of unrefined coconut oil for health benefits.

muffin ingredients on cutting board

From Scratch Berry Cream Cheese Muffins Ingredients

  • cream cheese
  • eggs
  • granulated sugar
  • unrefined coconut oil
  • vanilla extract
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • crushed berries (fresh or thawed from frozen)

muffin batter in mixer

Step 1: Using a mixer, mix the cream cheese until it is smooth and creamy. Add the eggs, one at a time, and mix on medium speed for one minute. Add the sugar, coconut oil and vanilla until combined. Then on low speed, stir in the flour, baking powder, baking soda, and salt.

berries mixed into batter

Step 2: Remove the mixing bowl from gently fold in one cup of crushed berries. I thawed 1 ½ cups from a frozen raspberry, blueberry, and blackberry blend. I put them in my blender and pulsed the blades until I got 1 cup of crushed fruit.

batter spooned into muffin tin

Step 3: Scoop the batter into either 12 standard size paper muffin cups in a tin or 12 greased muffin tins. Either will work! Bake at 375˚ F for 20-22 minutes or until a toothpick comes clean from the center. Allow them to cool for 5 minutes before removing from the pan.

cream cheese muffins on plate with berries

Thank you, Aunt Jan and Camp Denali for the recipe! These muffins are a new favorite.

Enjoy!

Cream Cheese Muffin Tips & Techniques

  • You can make mini muffins with this recipe.  Make 24 mini muffins instead of 12 large muffins. Use a spray to coat the pan or use small paper muffin cups
  • The color of the muffin will be determined by the type of fruit you use. Desire more red? Use only strawberries and raspberries
  • If you are using frozen fruit, be sure to thaw out extra because crushed fruit uses less space than whole fruit.
  • These muffins freeze really well if you want to enjoy them later!

More Muffin Recipes

  • Sweet Potato Muffins
  • Lemon Poppy Seed Muffins
  • Simple Blueberry Muffin Recipe
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berry cream cheese muffins in muffin tin

Berry Cream Cheese Muffins

★★★★★ 5 from 1 reviews
  • Author: meredith
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 12 1x
  • Category: Muffin
  • Method: Bake
  • Cuisine: American
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Description

These berry cream cheese muffins are moist, full of tangy cream and berry flavor, and their unique swirl pattern makes them fun to eat. Any kind of fresh or frozen berry will do!


Ingredients

Scale
  • 8 oz. cream cheese, softened
  • 2 eggs
  • 1 cup granulated sugar
  • ½ cup unrefined coconut oil
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup crushed berries

Instructions

  1. Using a mixer, mix the cream cheese until it is smooth and creamy . Add the eggs, one at a time, and mix on medium speed for one minute Add the sugar, coconut oil, and vanilla until combined.
  2. On low speed, stir in the flour, baking powder, baking soda and salt.
  3. Remove the mixing bowl and gently fold in one cup of crushed berries by hand
  4. Scoop the batter into either 12 standard size paper muffin cups in a tin or 12 greased muffin tins
  5. Bake at 375˚ F for 20-22 minutes or until a toothpick comes clean from the center.  Allow them to cool for 5 minutes before removing from the pan.

Notes

Mini Muffins: You can make mini muffins with this recipe.  This recipe makes 24 mini muffins instead of 12 large muffins. Use a spray to coat the pan or use small paper muffin cups

Muffin Color: The color of the muffin will be determined by the type of fruit you use. Desire more red? Use only strawberries and raspberries

Frozen Berries: If you are using frozen fruit, be sure to thaw out extra because crushed fruit uses less space than whole fruit.

Freezer Ready: These muffins freeze really well if you want to enjoy them later!  Let cool and place in airtight container and freeze until ready to thaw and enjoy.


Nutrition

  • Serving Size: 1 muffin
  • Calories: 315
  • Sugar: 19.2
  • Sodium: 222.1
  • Fat: 16.6
  • Carbohydrates: 37.2
  • Protein: 4.6
  • Cholesterol: 50.1

Keywords: cream cheese muffin, berry muffins

Did you make this recipe?

Tag @cleverlysimple on Instagram and hashtag it #cleverlysimple

 

 

« Life at Our Farmhouse (January 2020)
Simple Garlic Bread Recipe »

About meredith

Meredith is a pastor’s wife and stay-at-home mom living in NW Ohio and is the author and photographer of many recipes on Cleverly Simple. She loves to adapt recipes to her family’s eclectic tastes and is learning to provide nourishment for any bellies who walk through the door at a moment’s notice.

Reader Interactions

Comments

  1. Shay

    February 04, 2022 at 11:59 am

    I ran out of eggs so I used chia seeds as a substitute. I’ll be honest, I had some doubts with how my batter was looking (likely my error with the mixing). Once it was baked, WOW! Just like eating a berry cheesecake! So yummy 🙂

    Reply
    • Meredith

      February 08, 2022 at 10:18 pm

      Thanks for the comment, Shay! It IS such a great recipe… one of our favorites! 🙂

      Reply
  2. Kyra

    April 02, 2021 at 10:21 am

    Made this with King Arthur gluten free measure for measure flour and it turned out well! Thank you for sharing

    ★★★★★

    Reply
    • Meredith

      April 02, 2021 at 11:23 am

      Hi Kyra!
      So glad it worked well for you! Thanks for the feedback 🙂

      Reply

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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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