Sweet & Savory Breakfast Recipes

Berry and Cream Muffins

Makes 2 dozen mini muffins


  • For Muffins:
  • 1 cup fresh raspberries, mashed*
  • 2 teaspoons freshly squeezed lemon juice
  • 1/3 cup sour cream
  • 1/4 cup (2 ounces) butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For Frosting:
  • 4 ounces Wisconsin cream cheese, softened
  • 1/4 cup (2 ounces) butter, softened
  • 1 cup powdered sugar
  • 1/2 cup fresh raspberries, mashed

Cooking Instructions

Heat oven to 350°F. Line 24 mini muffin cups with paper liners.

For muffins: In small bowl, stir raspberries with lemon juice; set aside. In medium bowl, stir together sour cream, butter, egg and vanilla. Add flour, sugar, baking powder and salt; stir until moistened. Fold in raspberries.

Spoon batter evenly into muffin cups. Bake 15-18 minutes. Transfer pan to wire rack and let stand 5 minutes. Remove muffins from pan to rack and cool completely.

For frosting: In medium bowl, beat cream cheese and butter with electric mixer until smooth. Gradually beat in powdered sugar. Fold in berries. Spread frosting over cooled cupcakes. Refrigerate at least 1 hour to set frosting; store muffins in refrigerator until ready to serve.

*You may substitute blueberries or strawberries.