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Very Berry Cheesecake Muffins

I’ve got this deck of Cupcake cards… each card has a different recipe. I don’t know why I’ve never used it before, but the other day I was flipping through it and saw a recipe for a cheesecake cupcake that I used as the inspiration for this muffin!

Originally, I wanted to call it a cupcake… but let’s be honest here, there’s no frosting and it’s got a struessel topping and fruit. It’s a muffin. *le sigh*

These muffins have a vanilla base topped with a creamy cheesecake and a brown sugar crunchy topping. After baking and cooling, they are topped with a strawberry glaze, fresh raspberries and blueberries and a dusting of powdered sugar.

I just shared one with my husband… it was still warm. Oh em gee….. YUM!

JavaCupcake’s Very Berry Cheesecake Muffins
Makes 12 muffins

1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1/8 tsp salt
2 tbsp butter, melted

powdered sugar for dusting

  1. With a wooden spoon, mix together the dry ingredients.
  2. Add the butter and mix until crumbs form.
  3. Set aside.

4 large fresh strawberries
2 tbsp sugar
1/2 tsp vanilla

  1. In a small sauce pan, combine the strawberries, sugar and vanilla.
  2. On low heat, mash strawberries until broken down into tiny pieces, creating a lot of juice.
  3. Heat until just starts to bubble.
  4. Strain and reserve the juice. Eat the remaining berries. Yum.

24 fresh raspberries
40-60 fresh blueberries

8oz cream cheese, softened
1/4 cup sugar
1 large egg, room temp
1 tsp grated lemon zest
1 tbsp fresh squeezed lemon juice
1/2 tsp vanilla

  1. Using an electric mixer with the paddle attachment, cream together the cream cheese and sugar.
  2. Scrape the sides then beat in the egg.
  3. Mix in the lemon zest, lemon juice and vanilla.
  4. Set aside.

1 1/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola oil
1 tbsp vanilla
1/2 cup sour cream

  1. Preheat oven to 350 degrees. Line a 12 cup pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and the salt. Set aside.
  3. In the bowl of an electric mixer with the paddle attachment, cream together the egg, egg yolk and sugar.
  4. Add the oil and vanilla. Scrape the sides, then add the sour cream. Mix on high for 2 minutes.
  5. With the mixer on low, add the flour, half at a time. Scrape the sides of the bowl. Mix only until the flour is completely incorporated.
  6. STOP: See note below on how to assemble the cupcake before baking.
  7. Bake for 22-25 minutes or until the top is firm, golden brown and a toothpick comes out clean.
  8. Cool in the pan for 20 minutes before cooling completely on a wire rack.
  9. STOP: See note below for after cooling assembly.

Assembly BEFORE baking
Scoop muffin batter into baking cup no more than 2/3 full.
On top of the batter, scoop 1 heaping tablespoon of the filling.
Using a toothpick, swirl together the batter and cream cheese. You’re just trying to mesh the two together slightly, not mix it.
Generously top with the brown sugar topping. Press down into the cupcake.

Assembly AFTER baking
Top each muffin with 2 raspberries and 3-5 blueberries (depending on size of blueberries).
Drizzle strawberry sauce over the cupcake.
Dust with powdered sugar.