Name: Triple Berry Cheesecake Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: – 1 1/2 cups all-purpose flour; – 1 teaspoon baking powder; – 1/2 teaspoon baking soda; – 1/4 teaspoon salt; – 1/2 cup granulated sugar; – 1/4 cup unsalted butter, melted; – 1 large egg; – 1 teaspoon vanilla extract; – 1/2 cup buttermilk; – 1/2 cup mixed berries (blueberries, raspberries, and blackberries); – 8 oz cream cheese, softened; – 1/4 cup powdered sugar; – 1 teaspoon vanilla extract; – 1 tablespoon heavy cream

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Who says you can’t have cheesecake in muffin form? These Triple Berry Cheesecake Muffins are the perfect blend of rich, creamy cheesecake filling and fresh, juicy berries all wrapped up in a soft, fluffy muffin. Imagine biting into a muffin that’s bursting with berries, while that cheesecake center melts in your mouth like a dream. These muffins are the perfect treat for breakfast, dessert, or even as a sweet snack throughout the day. Trust me, once you try them, you’ll be hooked!

Why You’ll Love Triple Berry Cheesecake Muffins

These muffins aren’t just another muffin recipe—they’re a celebration of all the best flavors! Here’s why they’re going to be your new favorite:

Versatile: Perfect for any occasion—whether it’s a brunch, an afternoon snack, or a sweet treat after dinner.
Budget-Friendly: These muffins use simple ingredients that you likely already have in your pantry, making them both affordable and delicious.
Quick and Easy: You don’t need to be a baking pro to pull these off. In just a few simple steps, you’ll have a batch ready to enjoy.
Customizable: Feel free to swap in your favorite berries—blueberries, raspberries, or even blackberries all work beautifully here.
Crowd-Pleasing: With that creamy cheesecake center and berry-filled muffin top, these muffins are sure to please anyone with a sweet tooth. Kids and adults alike will devour them!

Ingredients in Triple Berry Cheesecake Muffins

Here’s what you need to whip up these delicious muffins:

All-Purpose Flour: The base for these soft, fluffy muffins.
Baking Powder: To help the muffins rise and become perfectly fluffy.
Sugar: Adds sweetness to the muffin base.
Salt: Just a pinch to balance out the sweetness.
Eggs: These help bind the ingredients together and give the muffins structure.
Milk: Adds moisture to the muffins, keeping them soft and tender.
Butter: For that rich, buttery flavor and to help the muffins stay moist.
Vanilla Extract: A little splash of vanilla adds a lovely warmth to the flavor.
Cream Cheese: The star of the show, creating the rich, creamy cheesecake center.
Greek Yogurt or Sour Cream: Adds tang and creaminess to the cheesecake filling.
Fresh Mixed Berries (Strawberries, Blueberries, and Raspberries): The juicy, sweet berries are what make these muffins irresistible.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how to make these delectable muffins:

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking, giving your muffins the perfect rise and texture.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Set aside.

Prepare the Wet Ingredients: In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.

Combine the Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—this can lead to dense muffins.

Prepare the Cheesecake Filling: In a small bowl, mix the cream cheese, Greek yogurt (or sour cream), and a bit of sugar until smooth and creamy.

Fold in the Berries: Gently fold in the mixed berries into the muffin batter. You want them evenly distributed, but don’t overmix or the berries will break apart.

Assemble the Muffins: Line a muffin tin with paper liners and spoon about half of the muffin batter into each cup. Then, drop a spoonful of the cheesecake filling into the center of each muffin, and top with the remaining muffin batter. The cheesecake filling should be visible in the middle but surrounded by muffin batter.

Bake to Perfection: Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few crumbs). The tops should be lightly golden and slightly firm to the touch.

Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Servings: 12
Calories per serving: 210

(Note: The full nutrition facts, including measurements, are provided in the recipe card directly below.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Triple Berry Cheesecake Muffins

These muffins are delightful on their own, but you can pair them with a warm cup of coffee or tea for the ultimate cozy experience. They also make for a great addition to a brunch spread or an afternoon snack with some fresh fruit and yogurt.

Additional Tips

Storage: Keep these muffins in an airtight container for up to 3 days at room temperature or refrigerate them for up to a week. You can also freeze them for up to 3 months—just thaw at room temperature before enjoying.
Berries: Feel free to mix up the berries based on what’s in season or what you have on hand. You can even use frozen berries if fresh ones aren’t available.
Cream Cheese Filling: If you want an even richer cheesecake filling, add a splash of vanilla extract or a spoonful of lemon zest to the cream cheese mixture for extra flavor.
Topping: For a fun twist, sprinkle a little sugar on top of the muffins before baking to give them a slightly crispy, sweet top.

FAQ’s

Can I use frozen berries?
Yes, frozen berries work just as well as fresh! Just make sure to gently fold them into the batter while they’re still frozen to prevent them from bleeding into the batter.
Can I make these muffins without cream cheese?
You can substitute the cream cheese with mascarpone cheese or ricotta for a different take on the cheesecake filling.
How long will these muffins stay fresh?
They’ll stay fresh for about 3 days at room temperature. You can also refrigerate them for up to a week or freeze them for longer storage.
Can I add other fruits?
Absolutely! These muffins are versatile, so feel free to add other fruits like blackberries, peaches, or even chopped apples.
Can I make these dairy-free?
Yes, you can substitute the milk with almond milk or oat milk and use dairy-free cream cheese for the filling.
How can I make these muffins lower in sugar?
You can reduce the sugar in the batter and filling. You could also use a sugar substitute, like stevia or monk fruit, for a lower-calorie version.
What can I use instead of Greek yogurt?
Sour cream or plain regular yogurt will work just as well as Greek yogurt in the filling.
Can I use a different kind of flour?
You can substitute whole wheat flour for all-purpose flour, but the muffins may be slightly denser.
Can I add nuts to these muffins?
Sure! Adding a handful of chopped walnuts or almonds would add a nice crunch and flavor.
Can I freeze the cheesecake filling separately?
Yes, you can freeze the cheesecake filling in an airtight container for up to a month. Just thaw it in the fridge before using.

Conclusion

Triple Berry Cheesecake Muffins are everything you love about cheesecake and muffins in one delicious bite. With a creamy center and bursts of juicy berries, these muffins will quickly become a go-to treat. Whether you’re serving them at a brunch, taking them to a gathering, or simply enjoying them on your own, they’re sure to impress. Give them a try—you won’t regret it!