Berry Cheesecake Muffins
Indulge in the irresistible flavors of Berry Cheesecake Muffins, where the rich creaminess of tangy cheesecake meets bursts of sweet, juicy berries in every bite. These delightful muffins feature a moist, buttery base studded with vibrant mixed berries like blueberries, raspberries, or strawberries, and a luscious swirl of sweetened cream cheese tucked in the center for a decadent surprise. Topped with an optional sprinkle of coarse sugar for a satisfying crunch, they’re perfect for breakfast, a snack, or dessert. With simple ingredients, a quick prep time of just 20 minutes, and a bakery-worthy presentation, these muffins are a crowd-pleasing treat that’s easy to make and impossible to resist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cups Milk
- 0.25 cups Unsalted butter (melted and cooled)
- 1 teaspoons Vanilla extract
- 4 ounces Cream cheese (softened)
- 0.25 cups Powdered sugar
- 1 cup Mixed berries (such as blueberries, raspberries, or diced strawberries)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In another bowl, use a hand mixer or a whisk to beat the softened cream cheese and powdered sugar until smooth and fluffy. Set aside.
Gently fold the mixed berries into the muffin batter, being mindful not to crush them too much.
Fill each muffin liner about halfway with the batter. Add a small teaspoon of the cream cheese mixture to the center of each muffin, then top with a bit more muffin batter until the liners are about three-quarters full.
If desired, sprinkle a pinch of coarse sugar over each muffin for a crunchy topping.
Bake the muffins in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy the delightful combination of tangy cheesecake and sweet berries!
Nutrition Facts
Calories |
2545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 381.2 g | 139% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 230.6 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 363 mg | 28% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 784 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
