Description

Huckleberry Cream Cheese Muffins are a delightful treat that combines the sweet and tangy flavors of fresh huckleberries with rich cream cheese. Perfect for breakfast or a snack, these moist muffins are easy to make and visually stunning, making every bite a celebration. Enjoy them warm or at room temperature, and watch them disappear in no time!

Ingredients

Scale

1 cup all-purpose flour
1 tsp baking powder
1/2 cup granulated sugar
1/4 tsp salt
1/4 cup unsalted butter, softened
4 oz cream cheese, softened
2 large eggs (room temperature)
1/4 cup milk (whole or alternative)
1 cup fresh huckleberries

Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat softened butter and cream cheese until smooth. Add eggs and milk; mix until combined.
Gently fold dry ingredients into the wet mixture until just combined. Fold in huckleberries carefully.
Fill muffin cups two-thirds full and bake for 20-25 minutes or until golden brown.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (75g)
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: For variations, substitute huckleberries with blueberries or raspberries. Add lemon zest for a citrus twist or sprinkle cinnamon on top before baking. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.