DOUBLE BERRY CHEESECAKE MUFFINS

Double Berry Cheesecake Muffins - Butter With a Side of Bread

My kids absolutely love muffins and so I’m always on the look out for new muffin recipes. Our local grocery store has had raspberries and blueberries on sale almost constantly this summer so we have been eating a ton of berries! Although muffins aren’t necessarily the most nutritious thing in the world to eat, I feel like they make for a pretty decent breakfast item when they are packed with fresh fruit. Right?!

DOUBLE BERRY CHEESECAKE MUFFINS

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup milk
  • 1 1/2 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon

CREAM CHEESE FILLING

  • 6 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 3/4 cup fresh raspberries
  • 3/4 cup fresh blueberries

TOPPING

  • 1/4 cup flour
  • 2 Tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • 1 Tbsp butter, cold

To make the batter, cream butter and sugar for about 1 minute with an electric mixer. Add eggs and beat well. Add milk and beat again. In a separate bowl, combine the flour, baking powder and cinnamon and then add to the butter mixture, mixing just until barely combined. Fill paper-lined muffin cups about 1/3 full.

To make the filling, combine the cream cheese, sugar and egg and beat until smooth. Fold in the fresh berries and drop a rounded tablespoonful on top of the batter in the muffin cups.

To make the topping, combine the flour, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle on top of the muffins and then bake at 375 for 25-30 minutes, until a toothpick inserted in the center comes out clean.

These muffins are amazing warm, but if you have any leftovers, make sure to refrigerate them.

Double Berry Cheesecake Muffins - Butter With a Side of BreadDouble Berry Cheesecake Muffins - Butter With a Side of BreadDouble Berry Cheesecake Muffins - Butter With a Side of BreadNellie signature

DOUBLE BERRY CHEESECAKE MUFFINS
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 18 muffins
Ingredients
  • ⅓ cup butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ⅓ cup milk
  • 1½ cups flour
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
CREAM CHEESE FILLING
  • 6 ounces cream cheese, softened
  • ⅓ cup sugar
  • 1 egg
  • ¾ cup fresh raspberries
  • ¾ cup fresh blueberries
TOPPING
  • ¼ cup flour
  • 2 Tbsp brown sugar
  • ½ tsp ground cinnamon
  • 1 Tbsp butter, cold
Instructions
  1. To make the batter, cream butter and sugar for about 1 minute with an electric mixer. Add eggs and beat well. Add milk and beat again. In a separate bowl, combine the flour, baking powder and cinnamon and then add to the butter mixture, mixing just until barely combined. Fill paper-lined muffin cups about ⅓ full.
  2. To make the filling, combine the cream cheese, sugar and egg and beat until smooth. Fold in the fresh berries and drop a rounded tablespoonful on top of the batter in the muffin cups.
  3. To make the topping, combine the flour, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle on top of the muffins and then bake at 375 for 25-30 minutes, until a toothpick inserted in the center comes out clean.
  4. These muffins are amazing warm, but if you have any leftovers, make sure to refrigerate them.

 

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