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

Berry Cheesecake Muffins Recipe

Publisher Photo
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

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

  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

AVERAGE RATING
   (37)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (6)
3 Star
 (2)
2 Star
 (4)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 10, 2014

"This was a very good recipe! I had to punt a bit with not having cream cheese, of all things! But I doubled the recipe (of batter and streusel)...then for the filling, I used: 2 (6 oz.) containers of plain yogurt (not Greek), 2/3 cup sugar and only 1 egg before folding in all the fresh fruit. I then made this into a 9x13 inch pan (needed a bake time of approx. 45 min+) AND 10 muffins. So, went a long way and was very tasty. I am a mother of 5 and they gobbled it up! Was a great berry mix and love the topping, too!"

MY REVIEW
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"

MY REVIEW
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."

MY REVIEW
Reviewed May. 22, 2013

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

MY REVIEW
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."

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