Berry Cheesecake Muffins Recipe
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 Eggland's Best 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 Eggland's Best 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
- 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.
Reviews for Berry Cheesecake Muffins(13)
Sort By :
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.
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.
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!!
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.
More Recipe Collections
- All Taste of Home Magazine Recipes >
- Berry Recipes >
- Blueberry Muffins >
- Blueberry Recipes >
- Bread Recipes >
- Cheese Recipes >
- Cream Cheese Recipes >
- Grand Prize Winning Recipes >
- July 4th Recipes >
- Labor Day Recipes >
- Memorial Day Recipes >
- Muffin Recipes >