Berry Cheesecake Muffins
Total TimePrep: 30 min. Bake: 30 min.
In my opinion 1/3 cup of butter isn't going to work for a recipe calling for 1 1/2 cups of flour. The ratio is off. I figured they made a mistake and double the butter to 2/3 cup. I also used the whole 8 oz package of cream cheese. What am I going to do with 2 oz of cream cheese? Mine came out pretty darn good. They were not dry. I also put a heavy tablespoon of the first batter on top of cheesecake batter, then the topping, which I doubled. The yield was lower than what is stated, I got 14 muffins and they were a hit.
Love them! The tart sweet is just fantastic!
These did not work for us. The muffins turned out dry and coarse, almost as if they had been made from cornmeal. Thee batter was not sweet; the berries were not sweet. I could not find (see or taste) the topping although I had taken another reviewers suggestion and doubled it. Maybe it was something I did wrong, but I was not impressed.
Moist and delicious. They did not last long in the house.
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!
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
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.
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