Berry Cheesecake Muffins Recipe

Berry Cheesecake Muffins RecipePhoto by: Taste of Home Berry Cheesecake Muffins Recipe Rating 4

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I adapted this recipe over the years for my family, and they think it’s wonderful. Not only are the muffins delicious, but they’re bursting with fantastic color, too. — Jeanne Bilhimer, Midland, Michigan

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Berry Cheesecake Muffins Recipe
  • Prep: 30 min. Bake: 25 min./batch
  • Yield: 21 Servings
    •
30 25 55

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • CREAM CHEESE FILLING:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • STREUSEL TOPPING:
  • 1/4 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.
  • For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
  • For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
  • Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.

Nutritional Facts 1 serving (1 each) equals 170 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 102 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Berry Cheesecake Muffins in Taste of Home February/March 2006, p27

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Berry Cheesecake Muffins (9)

Berry Cheesecake Muffins Recipe

Berry Cheesecake Muffins

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Reviewed on Sep. 09, 2011 by runningal262

I made these muffins for our Bible study group one Sunday morning a few months ago. I thought because they were made with cream cheese, that they needed to be refrigerated. I thought it was the refrigeration that dried them out, but after reading others reviews, I see that they were dry regardless. I need a "maybe" button on making them again. I'd like to try making them with buttermilk as someone else suggested to see if that really does make the difference. I'm also baking at high altitude in the Denver metro area, and still learning the tricks of the trade for high alt. cooking/baking. Regardless, I would like to give these muffins another shot. I actually liked the taste of the ingredients, dry muffin or not.


Reviewed on Sep. 04, 2011 by Sherri Duran

Fabulous recipe. The taste of fresh berries in this recipe is very good. So it is important to use sweet ripe berries. I have taken this to work several times. My co workers loved the muffins. It is a bit more work because of making 3 parts to a recipe instead of just one. They freeze and heat up in the microwave well. I also make them as a mini muffins. Yum!


Reviewed on Aug. 11, 2011 by gagirliegirl

The muffin was a little dry... I used all blueberries since that's what I had on hand.. basically they tasted like blueberry muffins... they didn't have any noticable trace of cheesecake... I have better blueberry muffin recipes...

As for the topping... it didn't stay crumb like.. it sort of melted into the top...

The yield is listed as both 21 muffins and 18... i used a regular sized muffin tin and got 12... I had a tiny bit of batter left as some cheese batter left... not enough to make more muffins though..

All in all... I wasn't impressed


Reviewed on Jun. 14, 2011 by kisersc

I used all blueberries and made it as a coffee cake in a 8x10 baking dish. Took two of them to work; well recieved.


Reviewed on May. 28, 2011 by lynnbazzi

I was reluctant to make this recipe because of some of the reviews saying the muffins were dry. I followed the recipe exactly as it states and they turned out unbelievably good! My family enjoyed them so much. Thank you for submitting this recipe.


Reviewed on May. 12, 2011 by bickey

For those who think the muffins are dry...instead of 2% milk I use buttermilk. Makes a difference.


Reviewed on Feb. 16, 2011 by Marie Mikula

I thought these muffins were very dry. The berries and cheesecake part was very good. I didn't like the cinnamon in the batter. Also,

the topping didn't bake the way I thought it would. I don't think I'd make again. Maybe next time I'll just use a yellow cake mix and the cheesecake stuffing.


Reviewed on Aug. 11, 2010 by ReneeofPA

My husband and parents loved these muffins. I followed the recipe exactly. They will be made again by popular demand!


Reviewed on Sep. 03, 2009 by tawbaby

These were fabulous. I put some miniature chocolate chips w/ half the dough just for variety. Yummy!

 
 
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