Berry Cheesecake Muffins

Celebrate Memorial Day or 4th of July with these delicious Berry Cheesecake Muffins.  I like to call them Red, White and Blue Muffins.  With a wonderful berry cheesecake filling.

Berry Cheesecake Muffins - Lady Behind The Curtain

The colors of Summer!  Red, White and Blue!  I love this muffin because, one bite can taste like a blueberry muffin and the next can taste like a raspberry muffin.  The perfect muffin for a Saturday breakfast or brunch.

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Berry Cheesecake Muffins

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: Makes 15 Muffins


    For the Muffins:
  • 1/3 cup butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk
  • For the Cream Cheese Filling:
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries
  • For the Topping:
  • 1/4 cup all-purpose flour
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter


    For the Muffins:
  1. Preheat oven to 375.
  2. Line a muffin tin with 15 cupcake liners.
  3. In a large mixing bowl, cream butter and sugar.
  4. Add eggs; beat well.
  5. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill paper lined muffin cups half full.
  6. Drop a rounded tablespoonful of cream cheese mixture into the center of each muffin.
  7. Sprinkle topping over batter.
  8. Bake for 25 - 30 minutes or until a toothpick comes out clean.
  9. Cool for 5 minutes before removing from pans to wire racks.
  10. Refrigerate leftovers.
  11. For the Cream Cheese Filling:
  12. In a small mixing bowl, beat cream cheese, sugar and egg until smooth.
  13. Fold in the berries.
  14. For the Topping:
  15. Combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly.


This recipe is from Lady Behind The Curtian



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