Remember when I made banana monkey bread muffins? Tiny, banana bread biscuit balls, rolled in cinnamon and sugar, and drizzled with vanilla icing? Well, those were the last muffins I made… and that was in September.
Like last year.
Muffins, I need to be honest. I’m just not that into you. The thing is, when I want a muffin, I want one… not twelve… and definitely not twenty-five minutes from now. It’s a weakness that shows itself only when I’m waiting in line at Starbucks, being forced to stare at a shiny, bright glass case of bite-sized vanilla bean scones (obsessed and in love) and literally over-the-top blueberry muffins. At no other time of the day, week, or year do muffins ever cross my mind. Ever. Like Taylor Swift never ever.
These muffins have a few extra steps to them than baking just regular blueberry muffins. There’s three layers that need to be made first before you can get down to the muffin-baking business: (1) the muffin base, (2) a creamy berry cheesecake topping, and (3) a buttery cinnamon-brown sugar streusel. I know. It sounds like way too much work for blueberry muffins… but really, it’s just three bowls, three spoons, and a few minutes. Brown butter, sugar, and cinnamon are creamed together, cream cheese, sugar, and berries are whisked together, and a streusel is quickly crumbled together with a fork or fingertips.
After that, it’s just a scoop and bake situation. Easy.
And it all starts with these cakey-soft muffin bottoms, full of brown butter, sugar, and cinnamon.
See those brown specks? Those are full of straight love. Love, brown butter, and cinnamon.
With regular blueberry muffins, the fresh berries are folded directly into the muffin batter for optimum berry dispersal. Here, the berries are folded into a creamy cheesecake layer that’s scooped right on top of the muffin base. When they bake up, they’ll be bursting with pink, sweet raspberries and bright purple blueberries.
And the streusel. Just cold butter, brown sugar, cinnamon, and flour cut together until crumbly and sprinkled heaped over the top of the cheesecake and berries. No big deal. Totally just another day.
Everyone knows the muffin tops are the very best part. The secret to the these tall, gorgerous, brimming-with-cheesecake muffin tops? Fill the liners right to the very top. Most muffin and cupcake recipes call for filling the cups 1/2 to 2/3 of the way full, depending on how tall they’ll rise when baking, to prevent them from overflowing over the sides.
At least until July… then it’ll be a red, white, and blue thing.
1/3 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
6 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter