Ingredients for Berry Licious Cheesecake Muffins
- 1/2 cup (113g) softened butter and 2 tablespoons (28g) cold butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/3 cup (80ml) milk, plus 1 1/2 tablespoons milk (optional)
- 4-6 blueberries per muffin
- 4 ounces (113g) softened cream cheese
- 1/4 cup (50g) powdered sugar
- 1/2 cup (75g) fresh raspberries
- 1/2 cup (60g) Bisquick baking mix
- 1/4 cup (50g) packed brown sugar
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How to Make Berry Licious Cheesecake Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/3 cup (80ml) milk, beginning and ending with the dry ingredients. If the batter is too thick, add the remaining 1 1/2 tablespoons of milk.
- Fill each muffin cup about halfway with batter.
- Gently press 4-6 blueberries into the top of each muffin.
- For the filling: In a small bowl, beat together 4 ounces (113g) softened cream cheese, 1/4 cup (50g) powdered sugar, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 1/2 cup (75g) fresh raspberries.
- Drop a teaspoon of the raspberry cream cheese filling into the center of each muffin. Using a toothpick or the back of a spoon, swirl the filling gently into the batter.
- For the topping: In a small bowl, combine 1/2 cup (60g) Bisquick baking mix and 1/4 cup (50g) packed brown sugar. Cut in 2 tablespoons (28g) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumb topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Refrigerate leftovers. To reheat, microwave for 10-15 seconds on medium power.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
98g
Fat
40g
Carbs
13g
