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
Scale
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.
