Berry Cheesecake Muffins

Total Time
Prep 30 mins
Cook 30 mins

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" .

Ingredients Nutrition


  1. In a large bowl, cream butter and sugar. Add the eggs and beat well.
  2. Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
  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. 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. Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
  6. Muffin cups will be full.
  7. Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
  8. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
  9. Refrigerate leftovers.


Most Helpful

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

deeprose3_6854654 January 04, 2014

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!

Teacharisse April 27, 2011

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.

JanetB-KY April 24, 2008

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