Easy Berry Muffins with Cheesecake Filling in 25 Min

Ingredients

For Muffin Mix

1 cup (150 grams) flour - about 5.3 ounces
1 cup (150 grams) berries - about 5.3 ounces
0.5 cup (125 grams) natural yogurt - about 4.4 ounces
0.5 cup (110 grams) sugar - about 3.9 ounces
1 large egg
3.5 tablespoons (50 ml) vegetable oil
1.5 teaspoons baking powder
0.5 teaspoon baking soda
A pinch of salt

For Filling

0.5 cup (140 grams) cream cheese - about 4.9 ounces
1 teaspoon lemon zest
3 tablespoons sugar

For Topping

1/3 cup (40 grams) flour - about 1.4 ounces
2 tablespoons (25 grams) sugar - about 0.9 ounces
2 tablespoons (25 grams) butter, room temperature - about 0.9 ounces

Equipment

Muffin Tin:
Choose a non-stick muffin tin for easy removal and perfect results every time.
Mixing Bowls:
Separate bowls for wet and dry ingredients help ensure even mixing.
Wire Rack:
Essential for cooling muffins completely without making them soggy.
Measuring Cups and Spoons:
Accurate measurements are key to baking success.
Spatula:
Great for scraping down the sides of bowls and folding ingredients gently.

Instructions

Step 1

Preparing the Topping

Combine flour, sugar, and butter. Mix until crumbly. Refrigerate.

Step 2

Making the Filling

Mix cream cheese, lemon zest, and sugar together.

Step 3

Preparing the Muffin Mix

In a large bowl, combine flour, salt, baking soda, and baking powder.

In another bowl, mix egg, sugar, yogurt, and oil.

Pour the wet ingredients into the dry ingredients and mix quickly.

Step 4

Assembling the Muffins

Fill muffin cups with the batter, make a small well in the center, and add the cheesecake filling.

Top with berries and the crumbly topping.

Bake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 20-25 minutes.

Step 5

Cooling

Carefully transfer the muffins to a wire rack and let them cool completely.

Servings

**Serve these delicious berry-cheesecake muffins warm** with a dollop of fresh whipped cream for an extra indulgence. Perfect for a cozy breakfast in bed, paired with a steaming hot cup of coffee or your favorite herbal tea ☕.

If you want a **fancy brunch option**, arrange the muffins on a tiered cake stand alongside fresh fruit and a selection of jams. Your guests will be thoroughly delighted 🍇🍓!

These muffins also make a **great lunchtime treat**. Pack them in a lunchbox with some nuts and cheese for a balanced, satisfying meal 🥜🧀.

Looking for a **decadent dessert**? Drizzle the muffins with a bit of honey or a dusting of powdered sugar right before serving. Pair with a scoop of vanilla ice cream and voila—dessert heaven 🍨!

Variations

**Gluten-Free Variation:** Substitute the regular flour with a gluten-free all-purpose flour blend. Ensure your baking powder and baking soda are also gluten-free to avoid any cross-contamination 🌾✖️.

**Vegan Variation:** Swap the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), use a vegan cream cheese and dairy-free yogurt instead. Substitute vegetable oil with coconut oil if desired. These swaps will keep your muffins moist and delicious while being 100% vegan 🥥🌱.

Faq

Why did my muffins turn out dense?
Make sure not to overmix the batter. Overmixing can result in dense muffins. Gently fold the wet and dry ingredients until just combined.
Can I use frozen berries instead of fresh?
Yes, you can use frozen berries! Make sure to add them straight from the freezer to avoid excess moisture in the batter.
How can I prevent the muffins from sticking to the paper liners?
Grease the muffin liners slightly with a bit of vegetable oil or melted butter before pouring in the batter. This will help them release easily.
Why did my cheesecake filling sink?
Ensure that you make a well in the center of the batter before adding the filling. This helps to keep the filling in place while baking.
Can I double the recipe?
Absolutely! Doubling the recipe works well, just ensure you use larger mixing bowls to accommodate the increased volume of ingredients.
How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and thaw at room temperature before serving.