Triple Berry Cheesecake Muffins
Triple Berry Cheesecake Muffins! Juicy berries, a luscious cheesecake layer, and some heavy streusel on top to finish it off. Baked to perfection!
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup flour
- pinch of salt
- 6 ounces cream cheese
- 1 egg yolk
- 1/4 cup sugar
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup plain yogurt
- 1 tablespoon vanilla extract
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 heaping cup of a frozen berry blend (raspberries, blueberries, and blackberries) – not thawed
Steps
Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above – like small pebbles.
Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.
Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.
Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.
Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!
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