Berry Cheesecake Muffins

Submitted by Nancy G.

"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" ."

 

• Ready In: 1hr
• Ingredients: 16
• Yields: 1.5 dozen muffins

ingredients

• Muffins

• 78.78 ml butter, softened
• 177.44 ml sugar
• 2 eggs
• 354.88 ml flour
• 7.39 ml baking powder
• 4.92 ml ground cinnamon
• 78.78 ml milk

• Cream Cheese Filling

• 170.09 g cream cheese, softened
• 78.78 ml sugar
• 1 egg
• 4.92 ml grated lemon peel
• 354.88 354.88 ml raspberries or 354.88 ml blackberries

• Streusel Topping

• 59.14 ml all-purpose flour
• 29.58 ml brown sugar
• 2.46 ml ground cinnamon
• 14.79 ml cold butter

directions

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.

Reviews

[deeprose3_6854654]

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

 

[Teacharisse]

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!

 

[JanetB-KY]

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.

 

[Karamia]

These muffins were slightly sweet and tasted best cold from the refrigerator because you could taste the cheescake part better. I would recommend using paper muffin liners because they fell apart easily when warm. Enjoyed these, but would probably want to make adjusts next time(more sugar?).

 

[MSMD310]

adapted? this is the word for word recipe for the winning muffin recipe from Taste of Home magazine 2/2006. The muffins were very good, but with a dense crumb and not enough of a cheesecake flavor. I also prefer my muffins with the fruit all the way through, not just in the caps- as these were.