I am a huge cupcake fanatic and just as much as I love cupcakes I love muffins too. I love the healthy ones that you get at the cafe when you are trying to be sensible but comforted. I also love the ones that taste as sweet and delicious as a cupcake minus the frosting and more fruit present. These Berry Streusel Muffins I make in a variety of ways, depending on which berries are in the house, if I have cream cheese on hand which with two toddlers I usually do. I used a basic muffin batter and then add whatever I feel like to it as I go. Here is the kids’ most favorite combination for spring time.
I can’t wait to be back in America again this summer for our two months with my family. My Momma grows her own raspberries and strawberries and they always have more flavor then store bought ones. This recipe would be magnificent with her garden berries and the kids love to help pick them too. Win-win for all of us. It’s the one thing I wish I had, is a garden full of fresh fruit and veggies like back home. Unfortunately I can grow things like my momma can.
Berry Streusel Muffins
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup vegetable oil
- 1 egg
- 1 cup milk
- 1 tsp vanilla
- 1 1/2 cups mixed berries strawberries & raspberries cut in quarters
- 4 1/2 oz cream cheese
- 2 Tbsp whisked egg
- 1/3 cup sugar
- 1 tsp vanilla
- 1/4 cup flour
- 1/4 cup sugar
- 3 Tbsp butter
- 1 tsp cinnamon or pumpkin spice
- Preheat oven 400 degree F
- Place liners in your muffin pan or grease muffin pan thoroughly
- Waste and cut your berries and set aside
- Mix flour, baking powder, and salt together in a small bowl
- In a large bowl, beat milk, oil, egg and sugar together
- Add dry ingredients to your large bowl, slowly while mixing together
- Beat cream cheese, sugar, egg and vanillla together until its smooth again
- Fork together the flour, sugar, and cinnamon/pumpkin spice
- Add butter, it will look griddy
- You should now have your cut mixed berries in one bowl, your streusel in a second bowl, your sweet filling in a third bowl and your batter in a large fourth bowl.
- In your muffin liners, layer as follows: One scoop of batter, a few berries, scoop of filling, scoop of streusel, another scoop of batter, a few more berries and topped with more streusel.
- I lined my bowls up to make it easier to remember the order
- Bake for 18-20 minutes or until golden brown
* make sure not to put too many berries or too much sweet filling in each layer or your muffin will fall apart, and plenty of batter on the bottom and top layers to hold it all together.
Why not have the girls over for a weekend luncheon or coffee and muffins. They would be dazzled with the flavors of this muffin. Or after waking the little ones from their nap have a little afternoon tea party. The kids love the sweetness of the berries and the added yumminess of the filling! It’s like having frosting on the inside of your muffin instead of on top. What’s not to love about all that?
Like this recipe, pin it to your pinterest board for later? I have been pinning other recipes too. Pop over and have a peak at some of my new favorites from fellow bloggers and other food lovers. Or you can check out more of my own recipes.