Berry Cheesecake Muffins

My name is Nicky and I have a problem. A cupcake problem. More specifically – a cupcake liner problem.

See all these cupcake liners? They are the 500+ cupcake liners which I have accumulated over the past 18 months. And you know the strangest thing? I don’t even bake that many cupcakes! The last cupcake recipe I posted was over 3 months ago – which is why these Berry Cheesecake Muffins warranted cupcake liners.

Cute pink cupcake liners with tiny white polka dots. Now I need to buy more cupcake liners to replace the ones I’ve used! Even just thinking about cupcake liners gets me all excited. There are worse additions to have, right?

These muffins – sat in adorable cupcake liners – have become one of my all-time favorites. They’re a fantastic combo of light, fluffy cheesecakes, satisfying breakfast muffins and delicious berries.

Whereas I could happily eat cotton candy for breakfast any day, My Official Treat Taster turns his nose up at muffins for breakfast because they’re “too sweet”. He thinks they’re really cupcakes without their frosting hats. But even he worked his way through three one morning this weekend, proof that hat-less cupcakes are totally suitable for breakfast.

Berry Cheesecake Muffins

Inspired by Light Raspberry Cream Cheese Muffins from Jen

Makes 6-8 large muffins

Ingredients

1/4 cup cream cheese

2 tablespoons butter

1/2 cup sugar

1 teaspoon vanilla essence

1 egg white

2 tablespoons yogurt

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon coarse salt

1/4 cup milk

1/2 cup berries (I used frozen strawberries and raspberries)

Recipe

1. Preheat the oven to 350°F/175°C and beat together the cream cheese, butter and sugar until light and fluffy then stir in the vanilla, egg white and yogurt.

2. Separately, mix together the flour, baking powder, baking soda and salt. Mix half of the flour combo into the cream cheese mix, followed by all of the milk and then the rest of the flour mixture. Gently fold in the berries.

3. Fill each liner to the brim and bake for around 35 minutes or until golden brown and fully cooked. 

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