Berry Cream Cheese Muffins

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!

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.

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.

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)

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.

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.

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.

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

Print