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    You are in: Home / Recipes / Berry Cheesecake Muffins Recipe
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    Berry Cheesecake Muffins

    1/1 Photo of Berry Cheesecake Muffins

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Lvs2Cook's Note:

    A different muffin recipe adapted from a popular cooking magazine which I have subscribed to since the early 90s.. The muffins have a very nice cream cheese and berry filling and if you like berries throughout the muffin, this isn't for you. I don't think I would use frozen berries for this one. Thanks to Janet for reminding me to post my changes which have been in my notes forever. Since I did make a couple of changes and it is not the exact same recipe, I will leave it as "adapted" .

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    Units: US | Metric


    Cream Cheese Filling

    Streusel Topping


    1. 1
      In a large bowl, cream butter and sugar. Add the eggs and beat well.
    2. 2
      Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
    3. 3
      Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
    4. 4
      Filling ~ In a mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
    5. 5
      Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
    6. 6
      Muffin cups will be full.
    7. 7
      Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
    8. 8
      Cool for 5 minutes before removing from pans to wire racks. Serve warm.
    9. 9
      Refrigerate leftovers.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on January 04, 2014


      LOVE these. Didn't change anything and I thought they were perfect. Yum!

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    • on April 27, 2011


      These muffins are wonderful! I made them according to the recipe with a few modifications. I folded about 1/4 C sliced blackberries into the muffin batter. I also used a few sliced strawberries, raspberries, blueberries and blackberries in the cream cheese filling. I used a splash of lemon juice in place of the lemon rind. I only used about 1/4 of the struessel topping because it seemed that they were already going to be very sweet. They were sweet, but deliciuos! I will decrease the amount of sugar in the batter next time I make these. Thanks for posting!

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    • on April 24, 2008


      Very good muffins though I use a full cup sugar in them but as a TOH subscriber, I can't help but ask you to please not use the word adapted for something that has not undergone any changes. It's very misleading.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Berry Cheesecake Muffins

    Serving Size: 1 (1190 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2248.7
    Calories from Fat 908
    Total Fat 100.9 g
    Saturated Fat 57.3 g
    Cholesterol 633.2 mg
    Sodium 1335.0 mg
    Total Carbohydrate 306.4 g
    Dietary Fiber 9.0 g
    Sugars 181.2 g
    Protein 37.8 g

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