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
- â…“ 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
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
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
