Double Berry Cheesecake Muffins are full of fresh blueberries and raspberries and have a delicious cream cheese filling in the middle! The brown sugar streusel topping adds even more flavor and a little bit of crunch!
Double Berry Cheesecake Muffins are so delicious. I mean, we all know that muffins are pretty much a justified way to eat dessert for breakfast – right? And adding cheesecake in the middle of a muffin? Pretty much the most amazing thing ever! Our local grocery store has had raspberries and blueberries on sale almost constantly this summer so we have been eating a ton of berries, and this is a great way to use them up.
HOW DO YOU MAKE THE BEST MUFFINS?
Ingredients in 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
STREUSEL 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. *Note: These muffins are amazing warm, but if you have any leftovers, make sure to refrigerate them due to the cheesecake filling.
CAN DOUBLE BERRY MUFFINS BE FROZEN?
I love freezing muffins! How you prepare the muffins for freezing really depends on how long you intend to keep them frozen. If you just want to freeze them for a week or two, I’d wrap them in plastic wrap or foil and place the muffins in a large freezer ziplock bag. If you want to freeze them for 2-6 months, I’d wrap them more securely, making sure each muffin is airtight by wrapping it in a double layer of foil or plastic wrap, then place it in a ziplock bag.
DOUBLE BERRY CHEESECAKE MUFFINS
Ingredients
- 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
Instructions
- 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.
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USING CAKE FLOUR IN BAKED GOODS
HOW DO YOU MAKE CAKE FLOUR FROM ALL-PURPOSE FLOUR?
HOW TO SOFTEN CREAM CHEESE
Cream cheese is easy to soften – you can set it out at room temperature or soften it more quickly in the microwave.
-To soften at room temperature more quickly, just set the cream cheese on a plate and cut into smaller pieces. The cream cheese should reach room temperature in about 15-20 minutes with this method.
-To soften the cream cheese in the microwave, remove the foil packaging and set the cream cheese in a small bowl or on a plate. Microwave for about 10-15 seconds. If the cream cheese is still cold and hard, continue to microwave for about 5 seconds at a time until the cream cheese is soft throughout. Just make sure not to microwave it too long or it will start to melt!
NEED MORE BISCUIT AND DINNER ROLL RECIPES? HERE YOU GO!
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- Lemon Raspberry Streusel Muffins
Double Berry Cheesecake Muffins are full of fresh blueberries and raspberries and have a delicious cream cheese filling in the middle! The brown sugar streusel topping adds even more flavor and a little bit of crunch!
Ashley says
Delicious! The cream cheese filling makes these the best.
Erica Schwarz says
These muffins were delicious! Easy to make, and the topping made them perfect. Thanks for the recipe!
Bernie says
Can I substitute strawberries instead of raspberries?
Nellie says
Absolutely! Any type of berry should work fine!