Things can’t be as bad as they seem because Triple Berry Cheesecake Muffins are here and they are HAPPENING.
These babies are divas. They are studded with three types of juicy berries, swirled with a luscious cheesecake layer, and heavily streuseled. They are fluffy but also dense, crumbly but also juicy, sweet but also highly snackable, if you consider something with the word “cheesecake” in the name to be a snack. Which I do.
THEY ARE THE ANSWER TO EVERYTHING.
These triple berry cheesecake muffins are a different beast altogether.
They take a little more time to prep (um, maybe because there’s a cheesecake layer? #worthit) and with that amount of streusel on top, they are not landing in our healthy muffins category.
But these gems are a treat. They are something special, something fun, a small and doable and very delicious project – are you following? These are not an everyday muffin but a CHEESECAKE muffin. A triple berry cheesecake muffin.
They are the muffin equivalent of a swipe of red lipstick and a fresh manicure.
The kind of thing for a day that just needs a little extra jazzing.
Which… is a lot of days right now.
This recipe came about by way of a few sources, most notably the pint of Ben and Jerry’s strawberry cheesecake ice cream which started this flavor obsession for me, and Sally’s recipe for strawberry cheesecake muffins which was highly influential here.
Sending triple berry cheesecake muffins vibes into your consciousness now. I’ll say again: juicy, streusely, cheesecakey, and delicious.
Triple Berry Cheesecake Muffins! Juicy berries, a luscious cheesecake layer, and some heavy streusel on top to finish it off. Baked to perfection!
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
- pinch of salt
- 6 ounces cream cheese
- 1 egg yolk
- 1/4 cup sugar
Triple Berry Muffins:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1 tablespoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 heaping cup of a frozen berry blend (raspberries, blueberries, and blackberries) – not thawed
- Streusel: Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above – like small pebbles.
- Cheesecake Layer: Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.
- Muffins: Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.
- Layering: Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.
- Bake: Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!
With this amount, I usually make 12 large muffins (although be careful not to overfill past the top of the muffin tin) and then if I have any batter left over I often just toss it in a ramekin and bake it into a little cakelette because why not.
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: berry cheesecake, cheesecake muffins, berry muffins, frozen berries, fruit muffins, muffin streusel