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Brown Butter Berry Cheesecake Muffins


1/3 cup unsalted butter

3/4 cup granulated sugar

2 large eggs

1/2 cup milk

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon ground cinnamon

Cheesecake Topping

6 ounces cream cheese, softened

1/3 cup granulated sugar

1 large egg

3/4 cup fresh raspberries

3/4 cup fresh blueberries


1/4 cup all-purpose flour

2 tablespoons brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon cold butter

Preheat oven to 375 degrees. Line a muffin pan with paper liners and set aside.

To make the muffins, first brown the butter by melting in a small saucepan over medium heat, whisking constantly until golden brown (more information on how to brown butter here). Pour into a medium mixing bowl and cream together with sugar. Beat in eggs, one at a time, beating well after each addition. Beat in milk. 

Combine flour, baking powder, and cinnamon in a small bowl and slowly add to butter mixture until just combined. Fill muffin cups one-third full.

To make the cheesecake topping, cream together the cream cheese, sugar, and egg until smooth. Gently fold in the fresh raspberries and blueberries. Drop by rounded tablespoonfuls on top of the muffin.

To make the streusel, combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter using a fork or pastry cutter until crumbly. Sprinkle over batter. 

Bake for 20-25 minutes or until a toothpick inserted into the center of each cupcake comes out clean. Cool for 5 minutes in pan, then remove to wire racks to cool completely.

Serve warm. Refrigerate leftovers.

Makes 18 muffins

Source: Barely adapted from Chef-in-Training.

Printed From: Bakergirl.