• This recipe requires a 30 minute rest before baking. I recommend a 30 minute rest because of the excess liquid from the fresh fruit.

Cream Cheese Layer

• Place the cream cheese, egg yolk, sugar, and vanilla extract in a mixing bowl and beat with an electric mixer for 1-2 minutes, until smooth. Place the bowl in the freezer while you prep the rest of the recipe. Chilling the filling will help keep it from melting into the muffins.
  8 oz (227g) cream cheese, 1 egg yolk, ½ cup (100g) granulated sugar, 2 tsp vanilla extract

Muffins

• In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg. Stir together and set aside.
  3 cups (360g) all-purpose flour, 1 ½ cups (300g) granulated sugar, 3 tsp baking powder, ½ tsp salt, ¼ tsp ground nutmeg or cinnamon
• In a large mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula.
  2 large eggs, ¾ cup (170g) buttermilk, ½ cup (100g) vegetable oil, 2 tsp vanilla extract
• Gradually mix the dry ingredients into the wet ingredients, mixing just until combined. Gently mix in the fresh berries.
  2 cups (225g) fresh berries
• Cover the bowl with a towel and allow the batter to rest for 30 minutes. Preheat the oven to 425ºF / 220ºC.
• For bakery style muffins, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Fill the liners with 2 tablespoons of batter. Drop ½ tbsp of the cream cheese mixture into each muffin cup. Use a toothpick to swirl into the batter. Then add 6 tablespoons of batter, covering the cream cheese. Top each muffin with ½ tbsp of cream cheese, swirling with a toothpick. Sprinkle the tops with sanding sugar.
• While one pan is baking, refrigerate the remaining batter in the bowl. Place one pan in the center of the oven and bake for 7 minutes at 425ºF / 220ºC, then keep the muffins in the oven, turn the temperature down to 350ºF / 180ºC and bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, bumping the temperature back up to 425ºF / 220ºC.