Description

These Triple Berry Cheesecake Muffins are a delightful combination of juicy berries, creamy cheesecake filling, and a delicious streusel topping. Perfect for breakfast or a sweet snack, these muffins are baked to perfection, offering a burst of fruity flavor and a rich cheesecake layer in every bite. If you’re looking for easy muffin recipes or a fun way to enjoy berries, this recipe is for you!

Ingredients

Streusel:

1/4 cup butter
1/2 cup brown sugar
1/2 cup flour
Pinch of salt

Cheesecake Layer:

6 ounces cream cheese
1 egg yolk
1/4 cup sugar

Triple Berry Muffins:

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 frozen berry blend (raspberries, blueberries, and blackberries) – not thawed

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Instructions

Streusel: Soften or melt the butter, then mix it with brown sugar, flour, and a pinch of salt using your hands until the mixture resembles small pebbles.
Cheesecake Layer: Beat the cream cheese until smooth. Add egg yolk and sugar, then beat again until smooth.
Muffins: Preheat the oven to 425°F (220°C). Beat the butter and sugars together until creamed. Add eggs, yogurt, and vanilla, stirring until combined. Add flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries.
Layering: Line a muffin tin with paper liners. Press 1-2 tablespoons of muffin batter into each muffin cup. Flatten the batter with the back of a wet spoon. Spoon a small amount of the cheesecake mixture over the batter, then cover with another 1-2 tablespoons of muffin batter. Sprinkle the streusel on top.

Bake: Bake for 5 minutes at 425°F, then lower the oven temperature to 350°F (175°C) and bake for another 15-18 minutes. Allow the muffins to cool before serving.

Notes

For a fun twist, you can swap the frozen berry blend with fresh berries of your choice.
Muffins can be stored at room temperature for up to 2 days or refrigerated for longer freshness.
These muffins can be made ahead and frozen. Just warm them up before serving for the best texture!

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 15g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg