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Delicious Huckleberry Cream Cheese Muffins Easy Homemade Recipe with Crunchy Streusel Top

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These muffins combine the tart burst of wild huckleberries, creamy pockets of cream cheese, and a crunchy buttery streusel topping for a cozy, nostalgic treat perfect for breakfast or brunch.

Ingredients

  • All-purpose flour – 2 cups (240g), sifted for lightness
  • Granulated sugar – 3/4 cup (150g)
  • Baking powder – 2 teaspoons
  • Baking soda – 1/2 teaspoon
  • Salt – 1/2 teaspoon
  • Unsalted butter – 1/2 cup (115g), melted and slightly cooled
  • Eggs – 2 large, room temperature
  • Vanilla extract – 1 teaspoon
  • Buttermilk – 3/4 cup (180ml)
  • Fresh or frozen huckleberries – 1 cup (150g), do not thaw
  • Cream cheese – 4 oz (115g), softened
  • Powdered sugar – 2 tablespoons
  • Vanilla extract – 1/2 teaspoon
  • All-purpose flour – 1/2 cup (60g) for streusel
  • Brown sugar – 1/3 cup (65g), packed
  • Ground cinnamon – 1/2 teaspoon
  • Unsalted butter – 4 tablespoons (60g), cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease well.
  2. Prepare the cream cheese filling by beating together softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
  3. In a large bowl, whisk together sifted flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs, buttermilk, vanilla extract, and melted butter until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter will be thick and slightly lumpy.
  6. Carefully fold in huckleberries without breaking them; do not thaw if frozen.
  7. Fill each muffin cup halfway with batter, add a teaspoon of cream cheese filling in the center, then cover with more batter until about 3/4 full.
  8. Make streusel topping by combining flour, brown sugar, cinnamon, and salt; add cold cubed butter and mix with a pastry cutter or forks until coarse crumbs form.
  9. Sprinkle streusel generously on top of each muffin, pressing lightly to adhere.
  10. Bake for 20-25 minutes until tops are golden and a toothpick inserted near cream cheese filling comes out clean; tent with foil if streusel browns too fast.
  11. Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Keep butter cold for streusel to ensure crumbly texture. Handle berries gently to avoid crushing. Use room temperature eggs for better batter consistency. Tent muffins with foil if streusel browns too quickly. If batter is too stiff, add buttermilk tablespoon by tablespoon until spoonable.

Nutrition

Keywords: huckleberry muffins, cream cheese muffins, streusel topping, breakfast muffins, easy muffin recipe, homemade muffins, berry muffins

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