Berry Cheesecake Muffins are light and fluffy with a burst of berry and a creamy cheesecake center.

Berry Cheesecake Muffins - Lady Behind The Curtain

The perfect way to celebrate the weekend.  These Berry Cheesecake Muffins freeze beautifully too!  Tuck some away in the freezer for out of town guests.  I made these for a brunch.  I love the little added sweetness from the berries paired with the cinnamon.  They reminded me of berry cobbler.

Berry Cheesecake Muffins - Lady Behind The Curtain

These muffins are also perfect for Memorial Day or 4th of July.  You know….red, white and blue?  😉

Berry Cheesecake Muffins

Preparation 30 minutes 2017-10-18T00:30:00+00:00 Cook Time 30 minutes 2017-10-18T00:30:00+00:00 Serves Makes 16 Muffins     adjust servings

Ingredients

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
  • 1/2 teaspoon salt
  • 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

Instructions

    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, salt 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.

    For the Cream Cheese Filling:

    1. In a small mixing bowl, beat cream cheese, sugar and egg until smooth.
    2. Fold in the berries.

    For the Topping:

    1. Combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly.

    Recipe Notes

    This recipe is from Lady Behind The Curtian

    MORE MUFFIN RECIPES

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    1. CRANBERRY OATMEAL ORANGE AND SPICE TEA MUFFINS   2. LIGHT BLACKBERRY CHOCOLATE CHIP MUFFINS  3. CINNAMON BLUEBERRY CRUMBLE MUFFINS

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