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Triple Berry Cheesecake Muffins Recipe

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Delight in these Triple Berry Cheesecake Muffins, a heavenly combination of a tender berry-studded muffin base, a creamy cheesecake layer, and a crumbly streusel topping. With juicy raspberries, blueberries, and blackberries folded into the batter, these muffins offer bursts of sweetness and a rich texture perfect for breakfast, snack, or dessert.

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

Muffin Batter

  • 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

  1. Prepare Streusel: Soften or melt the butter. Using your hands, mix the butter with brown sugar, flour, and a pinch of salt until the mixture resembles small pebbles as shown in the reference pictures.
  2. Make Cheesecake Layer: Beat the cream cheese in a bowl until smooth. Add the egg yolk and sugar, then beat again until the mixture is creamy and well combined.
  3. Prepare Muffin Batter: Preheat the oven to 425°F (220°C). In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and creamy. Add the eggs, yogurt, and vanilla extract, stirring until combined. Gradually add flour, baking soda, baking powder, and salt; mix just until combined to avoid overmixing. Fold in the frozen berry blend carefully just before assembling the muffins.
  4. Assemble Muffins: Line a muffin tin with paper liners. Press 1-2 tablespoons of muffin batter into the bottom of each liner, flattening it gently with the back of a wet spoon. Next, spoon the cheesecake mixture over the batter layer in each muffin cup. Cover the cheesecake layer with an additional 1-2 tablespoons of the muffin batter. Finally, sprinkle the streusel topping evenly over each muffin.
  5. Bake Muffins: Place the muffin tin in the oven and bake at 425°F for 5 minutes to start the rise. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15-18 minutes until the muffins are golden on top and a toothpick inserted near the center comes out with a few moist crumbs.
  6. Cool and Serve: Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely or serve warm.

Notes

  • Use frozen berries straight from the freezer to prevent bleeding into the batter.
  • Do not overmix the batter to ensure tender muffins.
  • The initial high temperature helps the muffins rise quickly, while reducing heat prevents overbrowning.
  • Paper liners help with easy removal and cleanup.
  • You can substitute plain yogurt with sour cream for a tangier flavor.

Find it online: https://recipethrive.com/triple-berry-cheesecake-muffins-recipe/