Ingredients
Scale
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar
- ¼ teaspoon salt
- ¼ cup unsalted butter – melted
- 1 large egg
- ½ teaspoon vanilla
- ½ cup Greek yogurt
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 ½ cups fresh berries (about 1 cup blueberries and ½ cup raspberries)
- 6 oz. cream cheese – room temperature
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon corn starch
- ¾ cup powdered sugar
- 1 ½ – 2 ½ teaspoons milk or cream
Instructions
- Preheat your oven to 425°F (220°C) and line a muffin pan with paper liners.
- To make the streusel topping, mix flour, sugar, and salt in a bowl. Add melted butter until crumbly; set aside.
- In another bowl, blend cream cheese with sugar, corn starch, and vanilla until smooth; set aside.
- In a large bowl, combine flour, baking powder, and salt.
- In a medium bowl, whisk together eggs and granulated sugar until combined. Stir in Greek yogurt, vegetable oil, and vanilla extract.
- Fold wet ingredients into dry ingredients gently until just combined. Add half of the fresh berries.
- For each muffin, fill lined cups with batter, add cream cheese filling in the center, then top with remaining batter and berries.
- Sprinkle streusel on top before baking for 30–35 minutes at 350°F (175°C) until golden brown.
- Cool slightly before drizzling with glaze made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg