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5 from 2 votes


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!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Muffins
Cuisine: American
Keyword: double berry cheesecake muffins
Servings: 18 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


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


  • 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.