Description
Delight in these luscious Blackberry Cheesecake Muffins, perfect for breakfast or a sweet snack. These moist muffins combine juicy blackberries with a creamy cheesecake center, creating a deliciously indulgent treat that’s easy to make and sure to impress.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh blackberries
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt ensuring they are evenly combined.
- Mix Wet Ingredients: In another bowl, whisk the melted unsalted butter, whole milk, eggs, and vanilla extract until smooth and well incorporated.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently stir together until just combined. Avoid overmixing to keep the muffins tender.
- Fold in Blackberries: Carefully fold in the fresh blackberries to the batter, distributing them evenly without breaking.
- Prepare Cheesecake Filling: In a small bowl, beat together the softened cream cheese, powdered sugar, and lemon zest until the mixture is smooth and creamy.
- Assemble Muffins: Spoon batter into each muffin cup until half full. Add a spoonful of cheesecake filling on top of the batter, then cover with more muffin batter until the cups are about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes. The muffins are done when the tops turn lightly golden and a toothpick inserted into the muffin portion (not the cheesecake) comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. This will help them set and prevent sogginess.
Notes
- Frozen blackberries can be used directly without thawing, making this recipe convenient year-round.
- For extra texture and sparkle, sprinkle coarse sugar on top of the muffins before baking.
- These muffins keep well when refrigerated for up to 4 days; warm them slightly before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
