Mixed Berries Cheese Muffin / Muffin Loaf

mixed-berries-cheese-muffin2Last night, after I have bought vinsanto for almond biscuits I looked for food to prepare dinner.   A nice spot of buy-1-get-1 offer of raspberries and blackberries.   Why not! Different ideas of cooking pop up.  At the end I picked this cheese muffin as I had the needed ingredients at home, though not equivalent amount of the recipe calls for.  For example I put more Greek yogurt to compensate the cream cheese.  And I put a bit vinegar to the milk to create a softer texture. Results: dad does not like baking stuff but he ate one on his own.   Mum requested to reserve one for her breakfast tomorrow.   Friends complimented on the loaf.  Joy!



mixed-berries-cheese-muffin-with-flour-treatmentI would like to serve church friends as today was the first meeting in the new year.  The ingredients are doubled compared to the original recipe by Daily Delicious.  But I can multiple the crumble 1.5 times when I make it again.  A tip: after drying the berries, mix them with flower to avoid the cake become soggy


30g brown sugar
30g granulated sugar
50g unsalted butter
36g French bread flour, 64g cake flour (instead of plain flour)
20g finely chopped almond
A pinch of salt

Preheat the oven to 170°C

Sift the flour with baking soda and baking powder, set aside.

Line the loaf pan with baking paper.  Grease the muffin cups.

Make the crumble by mixing all the ingredients together until moisten, and small crumbs formed. Set aside until ready to use.


40g unsalted butter
70g cream cheese
60g Greek yogurt
120g granulated sugar  (I cut 10g sugar and can be 10g further next time)
A pinch of salt
2 eggs
50ml milk
1/4 tsp vinegar
45g blueberry, 40g raspberry, 40g blackberry
200g cake flour
1.5tsp baking powder
1tsp baking soda

mixed-berries-cheese-muffin-loafBeat together cream cheese, butter and plain yogurt until smooth.

Pour the sugar and salt into the bowl, beat until combine, add the egg beat to combine.

Add the milk, stir until combine, add the flour mixture with blueberries, fold to combine.

Pour into the prepared loaf pan, smooth the top and sprinkle with crumble mixture.

Bake for 30-40 minutes or until the toothpick insert comes out with few moist crumbs.

If using muffin cups it will be 20-30 minutes.



When the muffins were out of the oven, I understood why a loaf was used by Daily Delicious, my sense of guess.  The muffins rose very much.  The crumbs of the muffin sitting in muffin cup exploded and fell apart.  Those on the loaf could keep a better shape as they had some space to expand.



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