Berrylicious Muffins

Submitted by Chef Buggsy Mate

"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."

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 12 muffins
• Serves: 12

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

• TOPPING

• 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.