If you’re looking to bake something that perfectly marries luscious, tangy berries with a creamy cheesecake surprise, these Blackberry Cheesecake Muffins are your new go-to treat. Imagine a tender, golden muffin bursting with juicy blackberries and hiding a decadent swirl of cheesecake filling in every bite. Whether you serve them for brunch or as a sweet snack, these muffins are a crowd-pleaser that bring together the best of breakfast and dessert in one irresistible package.

Blackberry Cheesecake Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blackberry Cheesecake Muffins lies in how a handful of pantry staples and a few fresh ingredients come together to create something magical. Each component has its own part to play, whether it’s building a moist crumb, adding bursts of berry flavor, or lending that signature creamy center.

All-purpose flour: The foundation for structure and softness in your muffin base.
Granulated sugar: Sweetens both the muffin and cheesecake layers, balancing the tart berries.
Baking powder: Gives the muffins their lovely rise and fluffy texture.
Baking soda: Works with the buttermilk to create an extra tender crumb.
Salt: Just a pinch to enhance all the flavors at play.
Buttermilk: Adds richness and a subtle tang, making the muffins moist and flavorful.
Vegetable oil: Keeps the crumb soft and light, without overpowering the flavors.
Large egg: Binds everything together and helps the muffins hold their shape.
Vanilla extract: Rounds out the flavors with a cozy warmth in both muffin and cheesecake layers.
Fresh or frozen blackberries: The star ingredient, providing bursts of juicy sweetness and gorgeous color.
Cream cheese (softened): Essential for that creamy cheesecake filling you’ll crave in every bite.
Egg yolk: Makes the cheesecake filling extra rich and smooth.
Coarse sugar or streusel topping (optional): Adds a delightful crunch and sparkle to the finished muffins.

How to Make Blackberry Cheesecake Muffins

Step 1: Prepare Your Muffin Pan and Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup. This step ensures your Blackberry Cheesecake Muffins release easily and bake up beautifully golden.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Combining these dry ingredients first evenly distributes the leaveners and sugar, setting you up for a tender, even crumb.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and well blended. This mix will bring moisture and richness to your muffins.

Step 4: Make the Muffin Batter

Pour the wet ingredients into the dry mixture. Gently stir until just combined—don’t overmix or your muffins may turn out dense. Carefully fold in the blackberries, trying not to crush them, so you get lovely pockets of berry in each muffin.

Step 5: Prepare the Cheesecake Filling

In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. This creamy mixture is what gives Blackberry Cheesecake Muffins their signature surprise inside.

Step 6: Assemble the Muffins

Spoon about 1 tablespoon of muffin batter into each prepared muffin cup. Top with about 1 teaspoon of cheesecake filling, then cover with more batter until each cup is about three-quarters full. If you’d like, use a toothpick to gently swirl the cheesecake and muffin batter for a marbled effect.

Step 7: Add the Topping and Bake

Sprinkle each muffin with coarse sugar or your favorite streusel topping for a sweet, crunchy finish. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.

Step 8: Cool and Enjoy

Let your muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This allows the cheesecake filling to set and the flavors to fully develop.

How to Serve Blackberry Cheesecake Muffins

Garnishes

A light dusting of powdered sugar or a few fresh blackberries on top makes these muffins look as good as they taste. If you want to get fancy, a drizzle of simple glaze can add an extra touch of sweetness and shine.

Side Dishes

Pair your Blackberry Cheesecake Muffins with a creamy latte or a cup of herbal tea for a truly special breakfast or snack. They also go wonderfully alongside a fresh fruit salad or a scoop of Greek yogurt.

Creative Ways to Present

For a brunch spread, pile the muffins high on a rustic cake stand or serve them in a basket lined with a pretty napkin. If you’re gifting them, wrap each muffin in parchment paper and tie with twine for an adorable homemade touch.

Make Ahead and Storage

Storing Leftovers

To keep your Blackberry Cheesecake Muffins fresh, store them in an airtight container in the refrigerator for up to 4 days. The cheesecake filling means they’re best kept chilled, but a quick zap in the microwave brings back that just-baked flavor.

Freezing

These muffins freeze beautifully! Once cooled, wrap each muffin individually in plastic wrap and store them in a freezer bag for up to 2 months. Thaw overnight in the fridge or at room temperature for a quick, homemade treat anytime.

Reheating

Warm your muffins gently in the microwave for about 15–20 seconds, or place them in a 300°F (150°C) oven for 5–7 minutes. This brings back the softness and revives the cheesecake center, making them taste as fresh as the day you baked them.

FAQs

Can I use frozen blackberries instead of fresh?

Absolutely! Frozen blackberries work just as well as fresh. No need to thaw them first—just toss them in gently to prevent too much juice from turning the batter purple.

Can I substitute other berries in Blackberry Cheesecake Muffins?

Definitely. Raspberries or blueberries make fantastic swaps if you don’t have blackberries on hand. Each berry offers its own pop of color and flavor, so feel free to get creative!

Why do my muffins sometimes sink in the middle?

This can happen if the batter is overmixed or if the muffins are underbaked. Make sure to stir the batter gently and bake until a toothpick inserted in the center comes out clean.

Is it possible to make Blackberry Cheesecake Muffins gluten free?

Yes! Simply use your favorite 1:1 gluten-free flour blend in place of the all-purpose flour. The results are still deliciously tender and satisfying.

How do I know when the muffins are done baking?

The tops should be lightly golden and a toothpick inserted into the center (avoiding the cheesecake filling) should come out clean. If you see a few moist crumbs, that’s perfect—just avoid any wet batter.

Final Thoughts

If you’re craving something that’s a little indulgent, a little fruity, and completely irresistible, go ahead and give these Blackberry Cheesecake Muffins a try. They’re sure to become a beloved favorite in your kitchen—happy baking!

Blackberry Cheesecake Muffins Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Blackberry Cheesecake Muffins combine juicy blackberries with a creamy cheesecake filling, creating a delightful treat perfect for breakfast, dessert, or a snack. Moist and tender muffin batter envelopes a rich, smooth cheesecake center, topped with a crunchy coarse sugar or streusel topping. Easy to make and bursting with berry goodness, these muffins are sure to become a favorite in your kitchen.

Ingredients

Scale

Muffin Batter

1½ cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
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

Topping (Optional)

2 tablespoons coarse sugar or streusel topping

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
Combine Batter: Add the wet ingredients to the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix to keep the muffins light and tender.
Fold in Blackberries: Gently fold in the blackberries, ensuring they are evenly distributed without breaking them up too much.
Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together until smooth and creamy.
Assemble Muffins: Spoon about 1 tablespoon of muffin batter into each prepared muffin cup. Add approximately 1 teaspoon of cheesecake filling on top of the batter in each cup.
Top with Batter: Cover the cheesecake filling with more muffin batter, filling the cups about ¾ full. Swirl the batter and cheesecake filling lightly with a toothpick to create a marbled effect if desired.
Add Topping: Sprinkle the tops of the muffins with coarse sugar or streusel topping for extra crunch and sweetness.
Bake: Bake the muffins in the preheated oven for 18–22 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

You can substitute raspberries or blueberries in place of blackberries for a different berry flavor.
For a richer flavor and extra moisture, substitute sour cream instead of buttermilk.
These muffins freeze well for up to 2 months; thaw completely before serving for best texture.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American