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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These wonderful muffins are jam packed full of berries making them just perfect for a summer time treat. I like to make them when some of my berries are beginning to look a little tired. Frozen berries can be used too. I always buy extra bags of cranberries and store them in the freezer to use year round. Ingredients:
1/2 cup blueberries |
1/2 cup strawberry, chopped |
1/2 cup cranberries, chopped |
1 tablespoon orange zest |
1 cup sugar, divided |
1 (8 ounce) package cream cheese, softened |
2 eggs |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 cup finely chopped pecans |
1/4 cup flaked coconut |
2 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a bowl, combine the berries, orange zest and 1/4 cup sugar; set aside.
2. In a large mixing bowl, beat cream cheese and remaining sugar until nice and smooth.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine the flour, baking soda and salt; add to the creamed mixture.
6. Fold in the berry mixture.
7. Fill paper-lined muffin cups two-thirds full.
8. Combine topping ingredients; sprinkle over batter.
9. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean.
10. Cool for 5 minutes before removing to a wire rack.
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