The cream cheese surprise inside these Berry Cheesecake Muffins makes them completely irresistible!
I’ve been baking more and more quick breads and muffins lately. They just seem to be fitting our cravings these days more than usual. And what better ingredient for muffins than berries? I have plenty of berry muffin recipes, but there’s one thing that makes these Berry Cheesecake Muffins stand out. Cream cheese!
The muffin itself is a simple one made with basic baking ingredients and a variety of berries. Choose your favorite mix of berries, or just pick one if you like. I prefer a mixture of blueberries, raspberries, and strawberries, but most any combination will be delicious!
Tucked inside those berry-studded muffins is a dollop of sweetened cream cheese that elevates them into drool-worthy status. That bite of cheesecake inside is just such a great complement to all of those sweet berries! There’s not a lot of color contrast in the filling and the muffins, so it won’t stand out very prominently. But that also makes it a bit more of a surprise!
And for good measure, there’s a simple crumb topping on these muffins, too. I adore all things cinnamon, so I like to add a little ground cinnamon to the crumb. The flavor it adds to this little muffin party is just so good. Try using ground ginger for something a little different.
You’ll find that making these muffins is a bit more involved than making a basic muffin. Each separate component is easy to make, but it still adds up to some extra prep time. But after just one bite, you’ll know it was 100% worth the effort.
These Berry Cheesecake Muffins are a great way to take some leftover berries and turn them into a wonderfully delicious muffin to enjoy for a sweet breakfast treat or just for those times you’re craving a sweet snack.
More Berry Muffin Recipes
Video Tutorial: Berry Cheesecake Muffins
Berry Cheesecake Muffins
There's a sweet cream cheese surprise inside these Berry Cheesecake Muffins!
Ingredients
For the crumb topping:
- 1/4 cup (30g) all-purpose flour
- 2 tablespoons (25g) firmly packed light brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of salt
- 1 tablespoon unsalted butter, melted
For the cheesecake filling:
- 4 ounces (113g) cream cheese, at room temperature
- 2 tablespoons (25g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk
For the muffins:
- 1 & 3/4 cups (210g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) firmly packed light brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup (75g) unsalted butter, melted and slightly cooled
- 1/3 cup (78ml) milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup assorted berries*
Instructions
To make the crumb topping:
- Combine the flour, brown sugar, cinnamon, and salt in a small bowl.
- Add the butter, and mix until all ingredients are moistened. Set aside. (You may want to refrigerate the topping if your kitchen is especially warm.)
To make the cheesecake filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, vanilla, and egg yolk until thoroughly combined and smooth.
- Refrigerate while you make the muffins.
To make the muffins:
- Preheat oven to 375°F. Line 12 standard muffins cups with paper liners.**
- Combine the flour, sugar, brown sugar, baking powder, and salt. Make a well in the center.
- In a separate bowl, combine the cooled butter, milk, eggs, and vanilla. Add to the well in the center of the flour mixture. Mix just until you see a few streaks of flour remaining.
- Stir in the berries.
- Place about 2 tablespoons of muffin batter in each prepared muffin cup. Use a spoon or a small spatula to spread the batter all the way to the sides of the cups.
- Divide the cheesecake filling evenly among the muffin cups, using about 1/2 tablespoon of filling in each. Place the filling so that it's in the center of the muffin batter.
- Top each muffin with the remaining batter (about a scant tablespoon per muffin).
- Sprinkle the crumb topping over the muffins.
- Bake 20-24 minutes, or until the tops of the muffins are golden brown and a pick inserted into the center comes out clean.
- Cool the muffins in the pans on a wire rack for 10 minutes. Then transfer the muffins from the pan to a wire rack to cool completely.
Notes
*If you're using larger berries like strawberries, be sure to chop them into bite-sized pieces.
**You can opt to skip the liners and just grease the pan, but I find that these muffins work much more nicely with liners.
If the muffins won't be eaten within a day or two, I recommend covering them tightly and refrigerating.
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5 Comments on “Berry Cheesecake Muffins”
Wow….This is an amazing muffins and it looks soo good & more easy to make also…i can’t wait to try it..Thanks for sharing…..!
I made these yesterday; and although I followed every step “exactly” as stated; and used the MUFFIN METHOD, they were EXTREMELY “THICK”. It got to a point where I was having a very hard time mixing the batter; and putting them in the muffin tins was even harder. I’m wondering if the recipe needed a little more “butter”, or a little more “milk”. Has anyone else had this problem?
Hi, Cheryl. If you didn’t change anything at all about the recipe, then it’s likely an ingredient issue. Most likely, too much flour is the culprit. Be sure you’re using the spoon and sweep method or measuring by weight. You can read more about that here: How to Measure Flour. Otherwise, check your other measurements and be sure not to over-mix.
Hi – can these muffins be frozen? Â Wasn’t sure with the cheesecake filling? Â Thank you
Yes, they should freeze well. I would thaw them overnight in the refrigerator.