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Bakery Style Triple Berry Cheesecake Muffins

These triple berry cheesecake muffins with a buttery crumb topping are a delightful fusion of fruity freshness and creamy indulgence. Bursting with a vibrant mix of raspberries, blueberries, and blackberries, each bite offers a perfect balance of tartness and sweetness. Tucked inside is a smooth, velvety cheesecake filling that makes every muffin feel like a decadent treat. Topped with a golden, crumbly streusel, these muffins are as beautiful as they are delicious. Whether you’re craving a special breakfast, a snack, or a sweet addition to a brunch spread, these muffins will quickly become your new favorite.
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Muffin
Servings: 12

Ingredients

Crumb Topping

  • 1/4 C Butter, melted
  • 1/2 C Brown Sugar, packed
  • 1/2 C All-Purpose Flour

Cheesecake Filling

  • 6 ounces Cream Cheese, room temp
  • 1 Egg, yolk
  • 1/4 C Sugar

Muffin Batter

  • 1/2 C Butter, room temp
  • 1/2 C Sugar
  • 1/4 C Brown Sugar, packed
  • 2 Eggs
  • 1/2 C Plain Yogurt
  • 1 TBSP Vanilla Extract
  • 1 3/4 C All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 C Triple Berry Blend, frozen

Instructions

  • I like to make the batter first, then the cheesecake filling, and then the crumb topping. Once those are complete it's time to assemble and bake!
    Move your oven rack to the middle position and preheat the oven to 425F.
    Muffin Batter
    In a large bowl, cream together the butter, sugar, and brown sugar.
    Then add the eggs, yogurt, and vanilla extract. Mix until combined.
    Add the flour, baking soda, baking powder, and salt directly into the butter mixture and mix until just combined.
    Fold in the frozen triple berry blend and set aside.
    Cheesecake Filling
    With a stand mixer, beat the cream cheese until smooth.
    Then add in the egg yolk and sugar and beat again until smooth.
    Set aside.
    Crumb Topping
    Melt the butter in the microwave in 20-second intervals until melted.
    In a bowl, combine the brown sugar, flour, and melted butter. You can use a pastry cutter or you can use your hands, but you want to mix all the ingredients together until you have a crumb topping. It'll look like little pebbles.
    How to Assemble
    Place your muffin liners in your muffin tin.
    Take your scoop and fill the muffin liner about 1/3 full with the muffin batter.
    Take a spoon and spoon in some of the cheesecake filling.
    Scoop more muffin batter on top of the cheesecake filling until the muffin liner is about 3/4 full.
    Top with the crumb topping.
    Place your muffin tin in the oven and bake for 5  minutes at 425F. Then, without opening the oven door, reduce the heat to 350F and bake for another 14-18 minutes. Your muffins will have a golden dome-shaped top.
    Store these in an airtight container in the fridge for 5-7 days.