Viral Loaded Muffins With Summer Berries and Cream Cheese

Ingredients

• For the Crumble Topping:
• 2/3 cup all-purpose flour
• 1/3 cup light brown sugar
• ¼ teaspoon salt
• ¼ cup unsalted butter-melted
• For the Cheesecake Center:
• 6 oz. cream cheese-room temperature
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla
• 1 teaspoon corn starch
• For the Muffin Batter:
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¼ cup vegetable oil
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla
• ½ cup Greek yogurt
• 1 ½ cup fresh berries (about 1 cup blueberries and ½ cup raspberries)
• For the Sugar Glaze:
• ¾ cup powdered sugar
• 1 ½ –2 ½ teaspoons milk or creme

Instructions

1. 1
   Set your baking oven to 425 F, arrange paper liners inside the cavities of a cupcake baking pan, and place it aside, noting that this mixture yields 9 to 10 completed muffins.
2. 2
   To assemble the streusel crumble topping, combine the flour, brown sugar, and salt together in a small container, pour in the melted butter, and blend the elements with a fork until uneven, textured crumbs develop before setting it aside.
3. 3
   To put together the cream cheese filling, stir the softened cream cheese, granulated sugar, corn starch, and vanilla extract just until the mixture becomes smooth and unified.
4. 4
   To start the muffin base, blend together the flour, baking powder, and salt inside a large mixing bowl, then place it aside for later integration.
5. 5
   In a separate medium-sized container, beat the egg and granulated sugar together thoroughly, then mix in the Greek yogurt, vegetable oil, and vanilla extract until the liquid turns pale and uniform yellow.
6. 6
   Incorporate the blended wet components directly into the bowl of dry ingredients, whisking everything together comprehensively until fully combined.
7. 7
   Using a flexible rubber spatula, carefully slide in roughly ½ cup of fresh blueberries, incorporate them well, and then introduce half of your fresh raspberries, mixing with extreme gentleness so you do not accidentally stain the whole batter a pink hue while keeping the leftover berries to decorate the surfaces.
8. 8
   To construct the individual treats, drop approximately 1 ½ Tablespoons of your prepared muffin batter into each lined liner, push the batter outward to form a small indentation in the middle, place slightly under 1 full Tablespoon of the cream cheese filling into that center cavity, and add a small handful of berries across the top to leave each cup filled to around 2/3 or ¾ capacity.
9. 9
   Lavishly coat the top of each unbaked muffin with your prepared streusel crumbs, press a few extra blueberries and raspberry pieces over the surface, and give the crumbs a very light press to ensure they bond securely to the underlying batter.
10. 10
    Slide the pan into the hot oven and IMMEDIATELY DROP THE BAKING HEAT DOWN TO 350 F, allowing the muffins to bake for 30-35 minutes until their tops turn a beautiful deep golden hue and the centers have completely set up.
11. 11
    Allow the baked goods to rest inside the hot pan for 5-10 minutes, then carefully lift the individual muffins out and arrange them across a wire cooling rack to drop to room temperature completely.
12. 12
    While cooling takes place, mix your simple glaze by stirring the powdered sugar with your milk or cream, starting with just 1 teaspoon of liquid and slowly dripping in tiny amounts until a perfect drizzling thickness is achieved, then lace it over your finished treats and enjoy.