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?

One tip for success with muffins of nearly any kind is to only mix the batter until combined. Over mixing really affects the light, fluffy texture muffins have.

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

1. 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.
2. 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.
3. 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.
4. 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

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!

Print Pin Rate

Course: Muffins

Cuisine: American

Keyword: double berry cheesecake muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 18 muffins

Author: Butter With a Side of Bread

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.

USING CAKE FLOUR IN BAKED GOODS

Here is a fun tip I found for future muffins I make! Did you know that cake flour is excellent for baking cakes and other baked goods that have a high amount of sugar? Try it in cupcakes, muffins, and even cookies! Why use cake flour instead? One of the reasons is that the lower protein means that the flour forms less gluten as you work with it, which in turn keeps baked goods light and airy. Who knew, right? You don’t have to use cake flour in this recipe(and many times I don’t), but it is easy to do and you may find you like your baked goods better with cake flour!

HOW DO YOU MAKE CAKE FLOUR FROM ALL-PURPOSE FLOUR?

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