Description
These Blackberry Cheesecake Muffins are a delightful breakfast treat combining sweet, juicy blackberries with a smooth, creamy cheesecake center encased in a tender, moist muffin. Perfect for a morning indulgence or snack, these muffins balance flavors and textures beautifully with a hint of lemon zest to brighten the cheesecake filling.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
Fruit
- 1 1/2 cups fresh blackberries
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking and help with easy removal.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, whole milk, eggs, and vanilla extract together until smooth and well incorporated.
- Form Batter: Gently add the wet ingredients to the dry ingredients, stirring carefully just until combined to avoid overmixing, which can make muffins tough. Fold in the fresh blackberries delicately to distribute them without breaking.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and lemon zest until the mixture is smooth and creamy, creating the luscious cheesecake filling.
- Assemble Muffins: Spoon the muffin batter halfway into each muffin cup. Add a dollop or spoonful of the cheesecake filling on top of the batter. Then, cover the cheesecake filling with more muffin batter, filling each cup approximately three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 24 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the muffin portion (not the cheesecake) comes out clean.
- Cool: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Frozen blackberries can be used directly without thawing; they might add a slight moisture variation.
- For extra texture and sparkle, sprinkle coarse sugar on top of each muffin before baking.
- Store muffins refrigerated for up to 4 days to maintain freshness due to the cream cheese filling.
