Triple Berry Cheesecake Muffins

Triple Berry Cheesecake Muffins are a delightful combination of sweet, tangy, and creamy flavors that make for a perfect breakfast treat or afternoon snack. These muffins are packed with a trio of fresh berries, each bite offering a burst of juicy goodness. The rich, cheesecake-like filling adds a layer of indulgence that complements the tartness of the berries, while the tender muffin base ties everything together beautifully. Whether enjoyed warm from the oven or as a grab-and-go treat, these muffins are sure to satisfy your sweet tooth and brighten your day.

Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 cup mixed fresh berries (such as strawberries, blueberries, and raspberries)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
2. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.
3. Mix the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. Combine the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, vanilla extract, and milk until well combined.
5. Make the Muffin Batter: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. Gently fold in the mixed berries.
6. Assemble the Muffins: Spoon a tablespoon of muffin batter into each muffin cup. Add a small dollop (about 1 teaspoon) of the cheesecake filling on top, then cover with more muffin batter until each cup is about two-thirds full. If desired, swirl the batter and cheesecake filling together slightly with a toothpick.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy these creamy, berry-filled delights with a cup of coffee or tea!