Triple Berry Cheesecake Muffins
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(27)
Ingredients
12-15 muffins
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
- pinch of 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 of a frozen berry blend (raspberries, blueberries, and blackberries) – not thawed
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Preparation
Step 1
Streusel: Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above – like small pebbles.
Step 2
Cheesecake Layer: Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.
Step 3
Muffins: Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.
Step 4
Layering: Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.
Step 5
Bake: Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!
Step 6
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Chef's notes
With this amount, I usually make 12 large muffins (although be careful not to overfill past the top of the muffin tin) and then if I have any batter left over I often just toss it in a ramekin and bake it into a little cakelette because why not.
