Berry Licious Cheesecake Muffins Recipe

Ingredients for Berry Licious Cheesecake Muffins

• 2 tablespoons (28g) cold butter
• 1/4 cup (50g) powdered sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• All Purpose Flour
• 2 teaspoons baking powder
• Ground Cinnamon
• 1/3 cup (80ml) milk + 1 1/2 tablespoons milk
• Frozen Blueberries
• 4 ounces (113g) softened cream cheese
• Powdered Sugar
• Frozen Raspberries
• Bisquick Baking Mix
• 1/4 cup (50g) packed brown sugar

How to Make Berry Licious Cheesecake Muffins

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
3. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon ground cinnamon.
5. 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.
6. Fill each muffin cup about halfway with batter.
7. Gently press 4-6 blueberries into the top of each muffin.
8. 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.
9. Gently fold in 1/2 cup (75g) fresh raspberries.
10. 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.
11. 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.
12. Sprinkle the crumb topping evenly over the muffins.
13. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
14. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
15. Refrigerate leftovers. To reheat, microwave for 10-15 seconds on medium power.