Description
Indulge in these delightful Triple Berry Cheesecake Muffins that perfectly balance the creamy richness of cheesecake with bursts of fresh berries in every bite. A perfect treat for breakfast or anytime!
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon pure vanilla extract
Berries:
- 1 cup mixed fresh or frozen berries (blueberries, raspberries, strawberries diced)
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- Coarse sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients and fold until just combined. Carefully fold in the mixed berries.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with sugar and lemon zest until smooth.
- Assemble Muffins: Fill each muffin cup halfway with batter, add a spoon of cheesecake mixture, top with remaining batter, and sprinkle with coarse sugar.
- Bake: Bake for 20-22 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use a mix of blueberries, raspberries, and diced strawberries for the best flavor and color.
- Store leftover muffins in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 17g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
