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Berry Cheesecake Muffins

 Berry Cheesecake Muffins
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
18 ServingsPrep: 30 min. Bake: 30 min.


  • 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
  • 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 all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


  • 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.

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Berry Cheesecake Muffins (continued)

Directions (continued)

  • 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.
  • For topping, in a small bowl, mix flour, brown sugar and cinnamon;
  • cut in butter until crumbly. Sprinkle over batter.
  • 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.