Sharing one of the best cream cheese muffins today! My Blackberry Cream Cheese Muffins taste like they’re right out of your favorite bakery!
Cream Cheese Muffins
My cream cheese muffins are the perfect breakfast muffins. They’re sweet and packed with fresh blueberries that color parts of the muffin purple. They’re gorgeous and delicious.
Be sure to try my Blueberry Banana Bread Muffins too! Follow Picky Palate on Instagram for daily recipe inspiration.
Ingredients For Breakfast Muffins
- fresh blackberries
- salted butter
- cream cheese, softened
- lemon or orange zest
- granulated sugar
- eggs
- pure vanilla extract
- all-purpose flour
- kosher salt
- baking soda
- baking powder
- heavy cream
How To Make Cream Cheese Muffins
- Preheat oven to 350 degrees F. and spray a 12 cup muffin tin with cooking spray. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
- Place butter, cream cheese, sugar and zest in a large mixing bowl, mix until well combined. Beat in the eggs and vanilla until well combined.
- Add flour, baking powder, baking soda and salt to the wet ingredients, mixing gently until dough starts to form. Drizzle in heavy cream, stir to combine then fold in blackberries.
- Scoop muffin batter into muffin tins, filled 3/4 full. Can fill closer to the top, bakes just fine. Bake for 24-28 minutes or until golden brown on top and cooked through. Remove and let cool.
Sprinkle sugar over the blackberries and toss to coat all sides. Set aside for a few minutes.
Start making the muffins by combining the butter, cream cheese and sugar, beating until well combined. You can make these muffins by hand in a large mixing bowl, or you can also use a stand mixer if you prefer.
Add the dry ingredients to the mixing bowl, slowly stirring just until dough starts to form.
Drizzle in heavy cream, stirring until just combined.
Fold in the sugared blackberries.
Make sure your muffin tin is generously sprayed with cooking spray and scoop muffin batter into each muffin cup. I filled close to the top of the cup.
Bake the muffins at 350 degrees F. for 24-28 minutes, until toothpick comes clean from center. Let muffins cool for 20 minutes before transferring. Tip: Run a plastic knife around muffin edges while still warm to help loosen when removing.
Muffin Top
My breakfast muffins make the absolute best muffin tops!
How To Store Muffins
Store any leftover muffins in a large Ziplock bag for up to 3 days in the refrigerator. Warm in the microwave for 15 seconds if desired.
Blackberry Cream Cheese Muffins
Equipment
- Oven
- Bowl
- large 12 count muffin tin
Ingredients
- 6 oz fresh blackberries
- 2 Tablespoons sugar
- 1 stick softened butter
- 8 oz softened cream cheese
- 1 Cup sugar
- 1 Tablespoon lemon or orange zest
- 2 eggs
- 1 teaspoon vanilla
- 2 Cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 Cup heavy cream
Instructions
- Preheat oven to 350 degrees F and spray a 12 cup muffin tin with cooking spray. Place blackberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
- Place butter, cream cheese, sugar and zest in a large mixing bowl, mix until well combined. Beat in the eggs and vanilla until well combined.
- Add flour, baking powder, baking soda and salt to the wet ingredients, mixing gently until dough starts to form. Drizzle in heavy cream, stir to combine then fold in blackberries.
- Scoop muffin batter into muffin tins, filled 3/4 full. Can fill closer to the top, bakes just fine. Bake for 24-28 minutes or until golden brown on top and cooked through. Remove and let cool.