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Triple Berry Cheesecake Muffins

Triple Berry Cheesecake Muffins

Soft berry muffins with a creamy cheesecake center and a buttery streusel topping, packed with raspberries, blueberries, and blackberries for a delicious breakfast or dessert treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 people
Calories 320 kcal

Equipment

  • 1 12-cup muffin tin lined with paper liners
  • 1 mixing bowls
  • 1 fork for mixing streusel
  • 1 electric mixer or hand whisk

Ingredients
  

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • 6 oz cream cheese softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1 tbsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 heaping cup frozen mixed berries raspberries, blueberries, blackberries, do not thaw

Instructions
 

  • Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • Prepare the streusel by combining melted butter, brown sugar, flour, and a pinch of salt in a bowl; mix with a fork until crumbly and set aside.
  • Make the cheesecake filling by beating softened cream cheese, egg yolk, and sugar until smooth and creamy; set aside.
  • In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition, then blend in yogurt and vanilla extract.
  • In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture and mix until just combined.
  • Gently fold in the frozen mixed berries, being careful not to thaw.
  • Fill each muffin cup halfway with batter, spoon about 1 tablespoon of cheesecake filling into the center, then cover with remaining batter.
  • Generously sprinkle the streusel topping over each muffin.
  • Bake for 18 to 22 minutes until muffins are golden and a toothpick inserted into the muffin (avoiding cheesecake center) comes out clean.
  • Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use frozen berries to prevent color bleeding into the batter.
  • Sprinkle extra sugar on top before baking for a crisp bakery-style crust.
  • Store muffins in the refrigerator due to the cheesecake filling.