Satisfy your sweet tooth with these deliciously decadent Mixed Berry Cheesecake Muffins! Bursting with jammy berries, studded with a sweet cheesecake centre and topped with double the streusel (cause, why not!) these muffins are roll your eyes back with enjoyment good. Light, fluffy, moist and hinted with lemon, vanilla and brown butter these easy-to-make muffins are best eaten warm fresh from the oven while the berries are molten, the filling is warm and the topping is crunchy. Yum!
I’ve never been more excited to share a recipe with you! I baked these beautiful Mixed Berry Cheesecake Muffins Tuesday and have been bursting with excitement to give you the recipe. In fact, I pushed other recipe down the line, just to share these muffins with you sooner! I love them that much! Did I mention excited? Squeal!!!
OK, these muffins came about thanks to a gorgeous tub of ricotta nestled in the fridge. My beautiful in-laws make fresh ricotta weekly and generously share their dairy bounty with me. My kids love ricotta swirled through their pasta for dinner, I love it baked and served with salad BUT these Mixed Berry Cheesecake Muffins are simply the BEST use of ricotta yet!
These muffins are light, fluffy, moist, bursting with berries, stuffed with the most delicious ricotta cheesecake centre and adorned with a generous layer of buttery crunchy streusal.
So, let’s chat muffin details. These darlings have 3 parts:
The Muffin Batter:
Simple to make, the batter for these muffins begins with browned butter and only gets more delicious from there. Brown butter lends it’s unmistakable fragrance and roasted nuttiness to the muffins whilst helping to keep the muffins wonderfully moist. Sour cream also helps to keep the muffins moist while brown sugar lightly sweetens these beauties with added notes of caramel and butterscotch. A generous amount of strawberries, blueberries and raspberries are folded through the batter because in my opinion, you can never have too many berries! Berries taste amazing and look super pretty too! Don’t skimp on the berries. Oh, one more note – frozen berries work perfectly in this recipe and there is no need to thaw the berries first.
Cheesecake Centre:
The cheesecake filling is seriously so delicious but so simple to make. Combine ricotta cheese, an egg yolk, sugar, lemon zest and vanilla bean in a bowl then layer it between scoops of muffin batter. The addition of the lemon and vanilla truly gives the centres that cheesecake-y kinda vibe everyone loves. Oh and it’s all kinds of delicious if the cheesecake filling peeks out the top or side of the muffins, it looks super pretty too so please don’t be worried if your layers aren’t ‘perfect’.
Streusal Topping:
This recipe calls for double the streusal because it’s buttery, crunchy and simply delicious. The crunch of the streusal provides the perfect textural contrast again the smooth cheesecake centre and light and fluffy muffins. It’s simply perfect. Oh, my biggest tip! Gently press the streusal mixture into the batter so it actually sticks to the muffins as they bake! That way you’ll have the most gorgeous layer of buttery crunchy goodness in every bite.
How to make the best Mixed Berry Cheesecake Muffins:
Step One: Whisk together the dry ingredients.
Step Two: Whisk together the wet ingredients.
Step Three: Gently fold the wet ingredients into the dry.
Step Four: Fold through the berries.
Step Five: Stir together cheesecake filling.
Step Six: Layer the muffin batter and cheesecake filling into the muffins liners. Muffin Batter Layer/Cheesecake Layer/Muffin Batter Layer.
Step Seven: Mix streusal ingredients together until they resemble wet sand. Press into the tops of the muffins.
Step Eight: Bake for 20-25 minutes or until they spring back to the touch. Enjoy warm fresh from the oven.
For the day’s your craving not just any old muffin and want something truly special, these Mixed Berry Cheesecake Muffins are for you! Your friends and family will love the cheesecake centre surprise, gush over the crunchy streusal topping and enjoy every bite of jammy berries. These muffins are the ultimate indulgence. Bake them today!
MORE MUFFIN RECIPES
blueberry lemon poppy seed muffins
raspberry and banana breakfast muffins
blueberry lemon and spelt muffins
strawberry banana and cacao nib muffins
one bowl banana and carrot mini loaves (or muffins)
wholemeal lemon ricotta and chia muffins
I know you’re going to love these Mixed Berry Cheesecake Muffins, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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Mixed Berry Cheesecake Muffins
- Total Time: 35 minutes
- Yield: Makes 12 Muffins 1x
Ingredients
Streusel:
- 1/4 cup (60 grams) cold butter, cut into cubes
- 1/3 cup (70 grams) brown sugar
- 1/3 cup (50 grams) plain flour
- pinch of salt
Cheesecake Filling:
- 3/4 cup (190 grams) deli-style ricotta cheese
- 1 egg yolk
- 1/4 cup (60 grams) caster sugar
- zest of 1 lemon
- 1 teaspoon vanilla bean paste (or extract)
Muffins:
- 3/4 cup (190 ml) butter
- 2 cups (300 grams) plain flour
- 1/2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- pinch of salt
- 2 eggs
- 1 cup (250 ml) sour cream
- 1/2 cup (100 grams) brown sugar
- 1 teaspoon vanilla bean paste
- 1 cup (130 grams) frozen mixed berries
Instructions
- Preheat oven to 200 C and line a 12 hole muffin tin with papers. Set aside.
To make the streusel:
- Place the butter, brown sugar, flour and salt into a small bowl and using your fingertips mix the butter into the flour/sugar until the mixture resembles wet sand. Set aside.
To make the cheesecake filling:
- Place the ricotta, egg yolk, sugar, lemon zest and vanilla into a small bowl and mix to combine. Set aside.
To make the muffins:
- Place the butter in a small saucepan over medium heat and cook until the butter is melted, foaming and turned brown and smells nutty. Set aside to cool slightly.
- Place the flour, baking powder, bicarb soda and salt into a bowl and whisk to combine creating a well in the centre.
- Into a separate bowl, place the eggs, sour cream, brown sugar, vanilla and slightly cooled brown butter and whisk to combine.
- Pour the wet ingredients into the well of the dry and gently mix using a wooden spoon.
- Gently fold through the mixed berries. The batter is quite thick (especially when you add the frozen berries), if required add a tablespoon or two of milk to loosen.
- Place a heaped tablespoon of muffin batter into each muffin paper.
- Top with a tablespoon of cheesecake filling.
- Cover the cheesecake layer with remaining muffin batter.
- Sprinkle each muffin with a generous layer of streusel.
- Bake for 15 minutes or until golden and muffins bounce back to the touch.
- Allow to cool for 5 minutes before placing on a wire rack.
Notes
Muffins best kept in an air tight container in the fridge. Will keep for 2-3 days.
Muffins are freezer friendly. Store in an air tight container or zip lock bag. Will keep for 3 months.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Mufins
- Method: Baking
- Cuisine: American
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