Hey there my friend 
. You are about to make the softest, creamiest, most berry-packed muffins ever. These triple berry cheesecake muffins are the perfect mix of sweet, tangy, and rich flavors.
And guess what? They are super easy to make. No fancy bakery skills needed. Just follow my steps, and you will have moist, delicious muffins that will make your kitchen smell amazing.
Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Muffin tin
- Paper liners (optional but helps with easy cleanup)
- Mixing bowls
- Whisk
- Electric mixer (or a hand whisk if you want a little arm workout)
- Measuring cups and spoons
- Spatula
- Ice cream scoop (for even batter distribution)
Important Info
- Servings: 12 muffins
- Estimated Cost to make this recipe: Around $10, depending on the berries you use
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Calories per serving: About 220 calories per muffin
- Cook method: Baking
- Season: Best in summer when berries are freshest, but frozen berries work year-round
- Courses: Dessert, Snack, Breakfast
- Cuisine: American
- Diets: Vegetarian
How to Make Triple Berry Cheesecake Muffins
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, melted
- ½ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mixed berries (blueberries, raspberries, and chopped strawberries)
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Crumb Topping
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour (for a denser muffin) |
| Buttermilk | ½ cup milk + ½ tablespoon vinegar or lemon juice |
| Unsalted butter | Coconut oil or vegetable oil |
| Granulated sugar | Honey or maple syrup (adjust quantity) |
| Cream cheese | Greek yogurt (for a lighter version) |
| Mixed berries | Just one type of berry or frozen berries |
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Make the crumb topping. In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
- Prepare the cheesecake filling. In a separate bowl, beat cream cheese, sugar, and vanilla extract until smooth. Set this aside too.
- Mix the muffin batter. In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
- Add wet ingredients. Pour in melted butter, buttermilk, egg, and vanilla extract. Stir until just combined. Do not overmix.
- Fold in the berries. Gently mix them into the batter, being careful not to crush them too much.
- Assemble the muffins. Fill each muffin cup halfway with batter. Add a teaspoon of the cheesecake mixture in the center, then cover with more batter until about ¾ full.
- Add crumb topping. Sprinkle some on each muffin for that bakery-style crunch.
- Bake. Place in the oven and bake for 22–25 minutes, or until a toothpick inserted in the muffin (not the cheesecake center) comes out clean.
- Cool. Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before eating.
Helpful Tips
- Do not overmix the batter, or your muffins will be dense.
- If using frozen berries, do not thaw them before adding to the batter.
- For extra tang, add a little lemon zest to the cheesecake filling.
- If you do not have paper liners, grease the muffin tin well to prevent sticking.
- Let the muffins cool completely before storing them, or they will get soggy.
What to Serve with Triple Berry Cheesecake Muffins
These muffins are perfect on their own, but if you want to make them part of a bigger spread, try serving them with:
- A cup of hot coffee or tea
- A side of Greek yogurt with honey
- Scrambled eggs for a sweet and savory combo
How Do You Serve the Recipe?
You can serve these muffins warm or at room temperature. If you want them extra soft, pop them in the microwave for 10 seconds before eating.
Where Do You Serve This Recipe the Most?
These muffins are great for breakfast, brunch, or a sweet afternoon snack. They are also perfect for:
- Picnics – Easy to pack, no need for utensils
- Holiday brunches – A hit at Christmas, Easter, and Thanksgiving
- School lunches – Kids love them, and they fit perfectly in lunchboxes
- Bake sales – Because who can resist cheesecake muffins?
Storage
Short-term Storage (Room Temperature)
- Store muffins in an airtight container at room temperature for up to 2 days.
- If your kitchen is warm, it is better to refrigerate them to prevent the cheesecake filling from spoiling.
Refrigeration
- Place muffins in an airtight container and store in the fridge for up to 5 days.
- Bring to room temperature or warm slightly before eating for the best texture.
Freezing
- Wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months.
- To eat, let them thaw at room temperature or warm them in the microwave for about 20 seconds.
Frequently Asked Questions
Can I use frozen berries?
Yes, you can use frozen berries. Just add them straight to the batter without thawing to prevent excess moisture.
How do I know when the muffins are done?
Insert a toothpick into the muffin (avoiding the cheesecake center). If it comes out clean, they are done.
Can I make these muffins gluten-free?
Yes, just replace the all-purpose flour with a gluten-free 1:1 baking flour.
Can I use low-fat cream cheese?
You can, but the texture may be slightly less creamy. Full-fat cream cheese gives the best flavor and richness.
How do I make these muffins sweeter?
If you like them extra sweet, increase the sugar in the muffin batter by ¼ cup.
Meta Description
Make these soft and creamy triple berry cheesecake muffins with a delicious crumb topping. Perfect for breakfast, snack, or dessert. Easy to make and packed with flavor.