Triple Berry Cheesecake Muffin Recipe
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Description
These Triple Berry Cheesecake Muffins combine the rich creaminess of cheesecake with the sweet and tart flavors of mixed berries. With a moist and tender muffin base, a luscious cheesecake filling, and bursts of fresh berries in every bite, these muffins are the perfect treat for breakfast, brunch, or dessert.
Ingredients
Muffin Batter
All-purpose flour (2 cups)
Granulated sugar (¾ cup)
Baking powder (2 teaspoons)
Baking soda (½ teaspoon)
Salt (¼ teaspoon)
Unsalted butter, melted (½ cup)
Eggs (2 large)
Vanilla extract (1 teaspoon)
Milk (¾ cup)
Mixed berries (blueberries, raspberries, and blackberries, 1 ½ cups)
Cheesecake Filling
Cream cheese, softened (8 oz)
Granulated sugar (¼ cup)
Vanilla extract (1 teaspoon)
Egg (1 large)
Topping
Coarse sugar (2 tablespoons, optional)
Instructions
Preheat the oven to 375°F and line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the melted butter, eggs, vanilla extract, and milk until well combined.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined.
Gently fold in the mixed berries, being careful not to overmix.
In a separate bowl, beat the cream cheese, sugar, vanilla, and egg until smooth and creamy.
Spoon a small amount of muffin batter into each muffin cup, filling about one-third of the way.
Add a spoonful of the cheesecake mixture on top, then cover with more muffin batter until the cups are about three-quarters full.
Sprinkle coarse sugar on top for extra sweetness and texture.
Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Equipment
Mixing bowls
Whisk
Hand mixer or stand mixer
Muffin tin
Paper liners or non-stick spray
Spoon or cookie scoop
Wire rack
How To Store
Store in an airtight container at room temperature for up to 2 days.
Refrigerate in a sealed container for up to 5 days.
Freeze individually wrapped muffins in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator before serving.
Triple Berry Cheesecake Muffins Recipe
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Muffin tin
- Paper liners or non-stick spray
- Spoon or cookie scoop
- Wire rack
Ingredients
- Muffin Batter
- All-purpose flour 2 cups
- Granulated sugar ¾ cup
- Baking powder 2 teaspoons
- Baking soda ½ teaspoon
- Salt ¼ teaspoon
- Unsalted butter melted (½ cup)
- Eggs 2 large
- Vanilla extract 1 teaspoon
- Milk ¾ cup
- Mixed berries blueberries, raspberries, and blackberries, 1 ½ cups
- Cheesecake Filling
- Cream cheese softened (8 oz)
- Granulated sugar ¼ cup
- Vanilla extract 1 teaspoon
- Egg 1 large
- Topping
- Coarse sugar 2 tablespoons, optional
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and milk until well combined.
- Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Gently fold in the mixed berries, being careful not to overmix.
- In a separate bowl, beat the cream cheese, sugar, vanilla, and egg until smooth and creamy.
- Spoon a small amount of muffin batter into each muffin cup, filling about one-third of the way.
- Add a spoonful of the cheesecake mixture on top, then cover with more muffin batter until the cups are about three-quarters full.
- Sprinkle coarse sugar on top for extra sweetness and texture.
- Bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Yes, but do not thaw them before adding to the batter to prevent excess moisture.
Can I substitute whole wheat flour for all-purpose flour?
Yes, but the muffins may be denser. A 50/50 mix of whole wheat and all-purpose flour works well.
How do I prevent the cheesecake filling from sinking?
Layering the batter correctly and not overfilling the cheesecake portion helps maintain structure.
Can I use a sugar substitute?
Yes, you can use alternatives like honey, maple syrup, or a sugar substitute, but it may slightly alter the texture.
What’s the best way to reheat these muffins?
Microwave for 15-20 seconds or warm them in the oven at 300°F for 5 minutes.
Can I use a different type of berry?
Yes, strawberries, chopped cherries, or even cranberries can be used in place of the mixed berries.
How do I know when they are done baking?
Insert a toothpick into the muffin (avoiding the cheesecake center); if it comes out clean, they are ready.
Can I make these muffins gluten-free?
Yes, using a 1:1 gluten-free flour blend should work well.
Why are my muffins too dense?
Overmixing the batter or adding too much liquid can cause dense muffins. Mix gently until just combined.
Can I make mini muffins with this recipe?
Yes, just reduce the baking time to about 10-12 minutes, checking for doneness with a toothpick.
