Berry Cheesecake Muffins
Total TimePrep: 30 min. Bake: 30 min.
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 large 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:
- 6 ounces cream cheese, softened
- 1/3 cup sugar
- 1 large 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
- 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.
- 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 in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
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May 28, 2018
Moist and delicious. They did not last long in the house.
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!
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
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.
May 22, 2013
I meant "these were very good...."
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.
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!!
Sep 9, 2011
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.
Sep 4, 2011
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!
Aug 11, 2011
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