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Berry Cheesecake Muffins

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“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
YIELD:
1 1/2 dozen muffins
UNITS:
US

Ingredients Nutrition

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.

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