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Berry Cheesecake Muffins Recipe
Berry Cheesecake Muffins Recipe photo by Taste of Home

Berry Cheesecake Muffins Recipe

Read Reviews (14)
4.31 14
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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
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES:18 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min.
MAKES: 18 servings


  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup 2% milk
  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  1. Preheat oven to 375°. 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. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full.
  2. For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin.
  3. For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  4. Bake 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
Originally published as Berry Cheesecake Muffins in Taste of Home February/March 2006, p27

Reviews for Berry Cheesecake Muffins(14)

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Reviewed Dec. 15, 2013

Sounds awesome, I am making this for a christmas party, but in the beginning it says cream butter and sugar. Is that a mix setting? Because I don't see cream on the ingredients list

Reviewed Jun. 29, 2013

This is the BEST muffin recipe I have ever made. They were not only extremely delicious but also moist. The only changes I made to the recipe was to use 1% buttermilk, I doubled the butter on the topping and then doubled the topping, I used 8 oz of cream cheese and I added fresh strawberries with the other fruit so I actually a heaping full 1/2 cup of each fruit. I also made this in the large cupcake/muffin tins. I took these to a bridal shower and some people thought they were professionally made. I will be making these often.

Reviewed May. 22, 2013

I meant "these were very good...."

Reviewed May. 22, 2013

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 Jun. 1, 2012

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!!

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