- Servings: 18 Muffins
|⅓ cup||Butter, softened|
|¾ cup||Granulated Sugar|
|1½ cups||All-purpose Flour|
|1½ tsp||Baking Powder|
|⅓ cup||Thawed, concentrated frozen lemonade|
|2 pkgs||(3oz. Each) Cream Cheese, softened|
|⅓ cup||Granulated Sugar|
|1½ cups||Fresh Blackberries|
|Cup All-purpose Flour|
|2 Tbsp||Packed Brown Sugar|
|½ tsp||Freshly Grated Lemon Peel|
|1 Tbsp||Cold Butter|
Preheat Oven To 375. Grease pan or line with paper muffin cups.
In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Fill muffin cups half full.
For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in blackberries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar, and lemon peel in a small bowl; cut in butter until crumbly. Sprinkle evenly over the top of the batter.
Bake at 375 for 25 to 30 minutes or until a toothpick comes out clean. Cool for 5-minutes before removing from pans to wire racks. Serve warm. Refrigerate any left over muffins.
Baking from scratch is one of my all-time favorite pastimes. I love being creative with food--I feel like an artist creating a masterpiece. I created these muffins for my familyÂ’s Easter breakfast. These are delightfully fruity, but not too sweet. I often serve these for breakfast or brunch, but, they are tasty and pretty enough on a platter to serve as a delicious dessert.