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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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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
Big Batch Baked GoodsWe 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
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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Reviewed on May. 22, 2013 by sugarmag
I meant "these were very good...."
You can NOT overbake any muffin recipe without getting a dry one. Adjust your time and maybe even oven temp accordingly. This were very good, moist, and stayed most until the next day when the rest were eaten. I always check all recipes several minutes B4 they are supposed to be done. Do it right and you get great results.
Reviewed on Jun. 01, 2012 by spunkypoo
I don't understand people who give a poor review for a recipe, WHEN they didn't follow the recipe, they changed it! Especially when the recipe calls for something, like raspberry and blueberries and the reviewer commented that it tasted like a blueberry muffin...dah, if you are going to use only blueberries, it's going to taste like a blueberry muffin!!
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
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.
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.
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