Ingredients
Method
- Preheat the oven to 425 F, line the cupcake pan with paper liners, and set aside. This recipe makes 9-10 muffins.
- To create the crumb topping, combine flour, sugar, and salt in a bowl. Pour in the melted butter and mix with a fork until coarse crumbs form. Set aside.
For the cream cheese filling, blend softened cream cheese, sugar, corn starch, and vanilla in a bowl until combined.
- In a large bowl, mix together flour, baking powder, and salt, then set aside.
- In a medium bowl, whisk the egg and granulated sugar together until well combined. Add yogurt, oil, and vanilla extract, mixing until the mixture is pale and yellow.
- Gently fold the wet ingredients into the dry ingredients, stirring until everything is well combined.
- Using a rubber spatula, fold in about ½ cup of blueberries, mixing well, then gently incorporate half of the raspberries, taking care not to tint the batter pink. Reserve the remaining berries for topping the muffins.
- To assemble the muffins, place about 1 ½ tablespoons of muffin batter in each cup. Create a small dent in the center and drop in about 1 tablespoon of the cream cheese mixture. Add a few berries on top, filling each cup about 2/3 to ¾ full.
- Generously sprinkle each muffin with the streusel crumbs. Add a few blueberries and raspberry chunks on top and gently press the crumbs into the muffin batter.
- Place the muffin pan in the preheated oven and reduce the temperature to 350 F. Bake for 30-35 minutes, or until the tops are golden brown and the centers are set.
- Allow the muffins to cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Meanwhile, prepare the glaze by mixing powdered sugar with milk or cream. Start with 1 teaspoon of liquid and gradually add more until the desired consistency is reached. Drizzle over the muffins and serve.