Description
Indulge in these delightful Blackberry Cheesecake Muffins that offer a perfect balance of sweet, tangy blackberries and creamy cheesecake filling nestled in a moist muffin.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (melted and cooled)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cheesecake Filling:
- 6 ounces cream cheese (softened)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Additional:
- 1 cup fresh or frozen blackberries (halved if large)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- Prepare Cheesecake Filling: Mix cream cheese, sugar, and vanilla until smooth.
- Prepare Muffin Batter: Whisk dry ingredients. In a separate bowl, mix wet ingredients, then combine with dry. Fold in blackberries.
- Fill Muffin Cups: Fill halfway with batter, add cheesecake filling, top with more batter.
- Bake: Bake for 18–22 minutes until golden and a toothpick comes out clean.
- Cool and Serve: Cool in pan for 5 minutes, then transfer to a wire rack to cool.
Notes
- Use fresh blackberries for best texture.
- If using frozen, do not thaw before adding.
- Swirl the cheesecake filling for a marbled effect.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
