If you are searching for a delightful treat that combines the tart sweetness of fresh berries with a creamy, dreamy center, this Blackberry Cheesecake Muffins Recipe is your new go-to indulgence. These muffins are the perfect balance between soft, tender crumb and the luscious richness of cheesecake, dotted with juicy blackberries that burst with flavor in every bite. Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins are guaranteed to brighten your day with their inviting aroma and delicious taste.
Ingredients You’ll Need
Getting started with this recipe is a breeze since it calls for simple but essential ingredients. Each one plays a key role in creating the perfect texture, flavor, and beautiful appearance of your Blackberry Cheesecake Muffins.
- 1 ¾ cups all-purpose flour: The foundation that gives structure to the muffins, ensuring a tender crumb.
- 1 teaspoon baking powder: Helps the muffins rise to fluffy perfection.
- ½ teaspoon baking soda: Works alongside baking powder to provide lift and lightness.
- ¼ teaspoon salt: Enhances all the flavors in the batter.
- ½ cup unsalted butter (softened): Adds richness and moisture for a soft, tender bite.
- ¾ cup granulated sugar: Sweetens the muffins just right, complementing the tart blackberries.
- 2 large eggs: Bind the ingredients and contribute to the muffins’ beautiful texture.
- 1 teaspoon vanilla extract: Brings warmth and enhances the overall flavor.
- ½ cup sour cream: Adds moisture and a slight tang that pairs perfectly with the cheesecake filling.
- ¼ cup milk: Keeps the batter smooth and silky for even rising.
- 1 cup fresh or frozen blackberries (cut in half if large): The star ingredient that bursts with juicy sweetness and vibrant color.
- 6 oz cream cheese (softened): For the luscious cheesecake filling that makes these muffins truly special.
- 3 tablespoons granulated sugar (for filling): Sweetens that creamy center beautifully.
- 1 egg yolk: Adds richness and helps the cheesecake filling set.
- ½ teaspoon vanilla extract (for filling): Infuses delicate flavor into the cheesecake portion.
- ¼ cup all-purpose flour (for crumb topping): Combines with butter and sugar for a delightful crunchy topping.
- 2 tablespoons brown sugar: Adds caramel notes to the crumb topping.
- 2 tablespoons cold butter: Cut into the topping to create crumbly, golden clusters.
How to Make Blackberry Cheesecake Muffins Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 375°F (190°C) and lining a 12-cup muffin tin with paper liners—this prevents sticking and makes cleanup easier. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to ensure your muffins rise evenly and have just the right texture.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is key to creating a tender muffin with a delicate crumb, so don’t rush it!
Step 3: Add Wet Ingredients
Beat in the eggs, one at a time, to incorporate air and structure into the batter. Follow this by mixing in vanilla extract, sour cream, and milk, which together provide moisture and rich flavor that makes the muffins irresistibly soft.
Step 4: Combine Dry Ingredients and Fold in Blackberries
Gradually add the flour mixture to the wet ingredients and stir just until combined to avoid overmixing, which can make muffins tough. Gently fold in the blackberries to distribute bursts of fruity goodness without breaking them up too much—especially if you’re using frozen berries.
Step 5: Prepare the Cheesecake Filling
In a separate bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. This luscious filling is what sets this Blackberry Cheesecake Muffins Recipe apart from ordinary berry muffins.
Step 6: Assemble the Muffins
Fill each muffin liner halfway with batter, then drop a heaping teaspoon of cheesecake filling into the center of each one. Carefully cover with the remaining batter, making sure to seal the cheesecake with the muffin batter on top.
Step 7: Add the Optional Crumb Topping
For an extra special touch, mix flour and brown sugar in a small bowl, then cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping generously over each muffin for a delightful crunch and sweet finish.
Step 8: Bake and Cool
Bake your muffins for 20 to 24 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cheesecake center) comes out clean. Let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Blackberry Cheesecake Muffins Recipe
Garnishes
Top your muffins with a light dusting of powdered sugar to enhance their visual appeal and add a touch of sweetness that complements the tart blackberries. For a fresh twist, add a few whole blackberries on top just before serving.
Side Dishes
These muffins shine alongside a cup of your favorite coffee or tea, making for a perfect breakfast or afternoon snack. A dollop of whipped cream or a smear of honey butter can add extra creaminess and indulgence.
Creative Ways to Present
Serve these muffins on a rustic wooden board surrounded by fresh blackberries and mint leaves for a charming presentation that will wow your guests. You can also package them in decorative boxes with a ribbon for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
You can keep leftover Blackberry Cheesecake Muffins in an airtight container refrigerated for up to 4 days. This helps maintain their freshness and keeps the cheesecake filling silky and smooth.
Freezing
To enjoy these muffins later, freeze them in a sealed container or freezer bag for longer storage. Freezing works best when you wrap each muffin individually in plastic wrap to protect them from freezer burn and preserve flavor.
Reheating
Warm the muffins gently in a microwave or oven before serving to revive their soft texture and melt the cream cheese center slightly. About 15 seconds in the microwave or 10 minutes at 325°F in the oven usually does the trick.
FAQs
Can I use frozen blackberries in this Blackberry Cheesecake Muffins Recipe?
Yes! Frozen blackberries work perfectly, especially if you add them directly from the freezer into the batter to prevent them from bleeding and turning the batter purple.
Is it necessary to use the crumb topping?
While the crumb topping is optional, it adds a lovely crunch and sweetness that contrasts beautifully with the soft muffin and creamy filling, making it highly recommended.
Can I substitute cream cheese with another ingredient?
You could try mascarpone for a milder taste or ricotta for a lighter texture, but cream cheese provides the signature richness that makes this recipe special.
How do I make sure the cheesecake filling doesn’t leak out during baking?
Make sure to seal the cheesecake filling well with muffin batter on all sides. Adding the filling halfway through and then topping with batter helps keep it contained.
Are these muffins suitable for breakfast?
Absolutely! These bakery-style muffins offer a balanced sweetness with protein from the cream cheese and eggs, making them a satisfying morning treat or snack.
Final Thoughts
There is something truly magical about the combination of juicy blackberries and creamy cheesecake wrapped in a tender muffin, and this Blackberry Cheesecake Muffins Recipe captures that perfect harmony in every bite. Whether you’re baking for family, friends, or just yourself, these muffins are sure to become a beloved favorite that you’ll return to again and again. So grab your ingredients, preheat that oven, and get ready to enjoy a delicious homemade treat that feels like a warm hug in muffin form.
Print
Blackberry Cheesecake Muffins Recipe
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully moist and flavorful, these Blackberry Cheesecake Muffins combine sweet, juicy blackberries with a creamy cheesecake filling and a optional crumb topping, making them a perfect treat for breakfast or dessert.
Ingredients
Muffin Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup fresh or frozen blackberries (cut in half if large)
Cheesecake Filling
- 6 oz cream cheese (softened)
- 3 tablespoons granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Crumb Topping (optional)
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter (cut into small pieces)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This forms your dry base for the muffins.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar until light and fluffy, which helps create a tender crumb.
- Add Eggs and Flavorings: Beat in the eggs one at a time to evenly distribute, then mix in vanilla extract, sour cream, and milk to add moisture and richness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir just until combined to avoid overmixing, which can toughen muffins.
- Fold in Blackberries: Gently fold in the fresh or frozen blackberries to ensure even distribution without crushing the berries.
- Prepare Cheesecake Filling: In a separate bowl, beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth to make the creamy cheesecake center.
- Assemble Muffins: Fill each muffin cup halfway with the muffin batter, add a heaping teaspoon of cheesecake filling in the center, then top with remaining batter to cover the cheesecake layer.
- Make Crumb Topping (Optional): Combine flour and brown sugar, then cut in the cold butter with a fork or your fingers until crumbly. Sprinkle this crumb topping over each muffin for added texture and flavor.
- Bake: Place the muffin tin in the oven and bake for 20–24 minutes, until tops are golden and a toothpick inserted (avoiding the cheesecake center) comes out clean.
- Cool Muffins: Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use frozen blackberries without thawing to prevent color bleeding into the batter.
- Store muffins in the refrigerator for up to 4 days or freeze for longer storage.
