Berry Cheesecake Muffins

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My little girl LOVES muffins!  A few weeks ago she asked me for a muffin for breakfast.  Unable to resist her cute face, I agreed and found this recipe in a Taste of Home Cookbook I have entitled “Grand Prize Winners.”…. Grand Prize of Taste of Home you say?… Okay!  I’ll do it!

They were a smash hit! Goodness these muffins were DELICIOUS!  Try them out and you be the judge if they are a Grand Prize Winner in your home!

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Berry Cheesecake Muffins

Delicious and soft Berry Filled muffins the whole family will love!
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 273kcal

Ingredients 

  • 1/3 cup butter softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoons 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 Tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon butter cold

Instructions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper lined muffin cups one-third full.

Cream Cheese Filling

  • In a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

Topping

  • Combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full)
  • Bake at 375 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

Nutrition

Calories: 273kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 161mg | Potassium: 88mg | Fiber: 1g | Sugar: 22g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!

Enjoy!
recipe from Taste of Home Grand Prize Winners Cookbook

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: bread, breakfast

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Comments

  1. Vicky

    Wow, these look amazing! Thanks for the great recipes!

  2. Katherine

    Can't wait to make these tomorrow! I got the new Philadelphia Indulgence white chocolate cream cheese, so hopefully it will be a great dessert!

  3. Marlene Iacuzzi

    This sound so luscious. If I had the blueberries, I'd try to make it right now. I will send this to my daughter. Thanks.

  4. Sue Branham

    Thanks for sharing this recipe. I've been looking for one that has a cream cheese filling!

  5. Jessica

    Berry picking is opening this week for us, and I think this will be the recipe for us to make when we get home. My girls will love these. Thanks for the recipe!

  6. Rachel

    5

    This was amazing! I tried this and it made all my sweet tooth dreams come true. Also used the berries and cream cheese I've been hoarding for some time as well.

  7. Olivia

    Tried these out yesterday but only used blueberries as had no raspberries, recipe was so simple to use and they turned out amazing! Still tastes good the next day

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