Triple Berry Cheesecake Muffins
Soft and fluffy muffins filled with creamy cheesecake and bursting with strawberries, blueberries, and raspberries for a deliciously tangy, sweet bakery treat.
Equipment
- 1 muffin tin lined with paper liners
- 1 mixing bowls
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 2 tablespoons sugar optional, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, vegetable oil or melted butter, egg, and vanilla extract to the dry ingredients and mix until just combined; do not overmix.
- In a separate bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Fill each muffin liner halfway with batter, then add a spoonful of cheesecake filling in the center.
- Cover the cheesecake filling with more muffin batter.
- Sprinkle the mixed berries on top of each muffin and gently press them in.
- Optionally, sprinkle 2 tablespoons sugar over the berries for a crunchy topping.
- Bake for 20 to 25 minutes until the muffins are golden and set.
- Allow muffins to cool slightly before serving.
Notes
- Use fresh or frozen berries, but do not thaw frozen berries before baking.
- Avoid overfilling cupcake liners to allow room for rising.
- Chilling cream cheese slightly makes it easier to handle.
- Store muffins in airtight container for up to 3 days.