These Berry Cream Muffins are the perfect blend of tart and sweet, making them a delightful treat for breakfast or a snack. The muffins are packed with juicy berries, which burst with flavor in every bite, and they are complemented by a rich, creamy base that makes them incredibly moist and tender. The addition of a hint of vanilla enhances the overall taste, making these muffins irresistible. Whether enjoyed fresh out of the oven or saved for later, these muffins are sure to be a hit with berry lovers.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 1/4 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups mixed berries (blueberries, raspberries, strawberries, or blackberries)
- 1/4 cup cream cheese, cut into small cubes
Instructions:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the sour cream, milk, melted butter, eggs, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the mixed berries and cream cheese cubes.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy these delicious Berry Cream Muffins warm or at room temperature for a burst of berry goodness in every bite!
