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 Ostrom
Ingredients
- 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!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 0.25 cup | - | - |
| brown sugar | 0.5 cup | - | - |
| flour | 0.5 cup | - | - |
| pinch of salt | - | - | - |
| cream cheese | 6 ounces | - | - |
| egg yolk | 1 | - | - |
| sugar | 0.25 cup | - | - |
| butter | 0.5 cup | - | - |
| granulated sugar | 0.5 cup | - | - |
| brown sugar | 0.25 cup | - | - |
| eggs | 2 | - | - |
| plain yogurt | 0.5 cup | Rp 15.000/200g | Rp 8.888 |
| vanilla extract | 1 tablespoon | - | - |
| flour | 0.25 cups | - | - |
| baking soda | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| baking powder | 1 teaspoon | Rp 8.000/100g | Rp 400 |
| salt | 0.5 teaspoon | - | - |
| heaping cup of a frozen berry blend | 1 | - | - |
*Estimated market prices, may vary by region
Loading comments...