Triple Berry Cheesecake Muffins
These triple berry cheesecake muffins combine a luscious cream cheese filling, crumbly brown sugar streusel, and juicy blueberries, raspberries, and blackberries for a bakery-style treat with a wholesome twist.
Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
- Pinch salt
- 6 ounces cream cheese
- 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 tablespoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 heaping cup frozen berry blend (raspberries, blueberries, and blackberries) – not thawed
Instructions
- Prepare the Streusel: In a small bowl, soften or melt the butter and mix it with the brown sugar, flour, and salt using your hands. The mixture should resemble small pebbles.
- Make the Cheesecake Filling: Beat the cream cheese until smooth, then add the egg yolk and sugar. Beat again until the mixture is creamy.
- Prepare the Muffin Batter: Preheat the oven to 425°F. In a large bowl, cream the butter with the granulated and brown sugars. Add the eggs, yogurt, and vanilla extract, mixing until just combined. Fold in the flour, baking soda, baking powder, and salt. Gently fold in the frozen berries at the end.
- Assemble the Muffins: Line a muffin tin with paper liners. Spoon 1–2 tablespoons of batter into the bottom of each muffin cup, smoothing it with the back of a damp spoon. Top with a spoonful of cheesecake mixture, then add another layer of muffin batter. Sprinkle the streusel evenly over the top of each muffin.
- Bake: Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 15–18 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat muffins in the microwave for 15–20 seconds for a just-baked experience.