Description
These irresistible blackberry cheesecake muffins combine juicy berries with a creamy cheesecake swirl for the ultimate refreshing treat. Soft, moist, and bursting with flavor in every bite!
Ingredients
-
- For the Muffins:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup plain yogurt or sour cream
- 1 tsp vanilla extract
- 1 cup fresh or frozen blackberries (tossed with 1 tsp flour)
- For the Cheesecake Swirl:
- 6 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp lemon zest
- ½ tsp vanilla extract
Instructions
- Prepare the Batter: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter with granulated and brown sugar until fluffy. Add eggs one at a time, then mix in yogurt and vanilla. Fold in dry ingredients gently, then fold in floured blackberries.
- Make the Cheesecake Swirl: Beat cream cheese, sugar, lemon zest, and vanilla until smooth.
- Fill the Muffins: Spoon muffin batter into liners, about ¾ full. Add 1 teaspoon of cheesecake mixture on top of each and swirl with a toothpick.
- Bake: Bake 18–22 minutes until golden and a toothpick comes out clean. Cool at least 10 minutes.
- Serve: Enjoy warm or chilled for a refreshing, creamy bite.
Notes
- Use fresh berries for the best texture, but frozen works too—just don’t thaw them.
- For extra lemon flavor, add more zest to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Muffins
- Method: Bake
- Cuisine: American