Description
These Blackberry Cheesecake Muffins combine moist, tender muffin batter with a creamy cheesecake filling and juicy blackberries, topped optionally with a buttery streusel. Perfect for breakfast or dessert, these muffins offer a delightful balance of sweet and tart flavors with a rich, creamy texture.
Ingredients
Scale
Muffin Batter
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup milk
- â…“ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Cheesecake Filling
- 6 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Mix-ins
- 1 cup fresh or frozen blackberries (halved if large)
Optional Streusel Topping
- ¼ cup flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter (cut into small pieces)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well to prevent sticking.
- Make the cheesecake filling: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy. Set aside while you prepare the batter.
- Prepare the muffin batter: In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the wet ingredients: milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry and mix just until combined, being careful not to overmix to maintain tenderness.
- Assemble the muffins: Spoon the muffin batter into the prepared muffin cups, filling each about halfway. Add about 1 tablespoon of the cheesecake filling on top of the batter, then gently swirl it in using a toothpick or skewer. Press a few blackberries into each muffin for bursts of fruity flavor.
- Optional streusel topping: In a small bowl, combine flour and brown sugar. Cut in the cold butter pieces with a pastry cutter or fork until the mixture is crumbly. Sprinkle a small amount over each muffin for a crunchy, sweet topping.
- Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Cool: Remove muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving to enjoy the best texture and flavor.
Notes
- Use fresh blackberries for the best texture; if using frozen blackberries, do not thaw to prevent excess moisture from diluting the muffins.
- Store baked muffins in the refrigerator for up to 3 days to keep them fresh.
- For longer storage, freeze muffins for up to 1 month; thaw before serving.
