- Servings: 18 Muffins
Ingredients:
| ⅓ cup | Butter, softened |
| ¾ cup | Granulated Sugar |
| 2 | Large Eggs |
| 1½ cups | All-purpose Flour |
| 1½ tsp | Baking Powder |
| ¼ tsp | Salt |
| ⅓ cup | Thawed, concentrated frozen lemonade |
| Filling: | |
| 2 pkgs | (3oz. Each) Cream Cheese, softened |
| ⅓ cup | Granulated Sugar |
| 1 | Large Egg |
| 1½ cups | Fresh Blackberries |
| Topping: | |
| 1/ | 4 |
| Cup All-purpose Flour | |
| 2 Tbsp | Packed Brown Sugar |
| ½ tsp | Freshly Grated Lemon Peel |
| 1 Tbsp | Cold Butter |
Directions:
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.
Helpful Tips:
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.
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