Soft Boil Stories

Tag: cheesecake stuffed muffins

  • Blueberry Cheesecake Muffins That Steal the Show

    Blueberry Cheesecake Muffins That Steal the Show

    Muffins are great. Muffins with a secret cheesecake core? Unforgettable.

    These Blueberry Cheesecake Muffins are soft, buttery, and packed with juicy blueberries. But the real magic is the creamy, tangy cheesecake filling hiding inside. Topped with crunchy streusel and a drizzle of glaze. One bowl. No mixer required. Let’s bake.

    Ingredients

    Makes 12 muffins.

    For the Streusel Topping:

    • ½ cup all-purpose flour
    • ¼ cup brown sugar
    • ¼ cup cold butter, cubed

    For the Cheesecake Filling:

    • 4 oz cream cheese, softened
    • 2 tablespoons sugar
    • 1 teaspoon vanilla extract

    For the Muffin Batter:

    • 1 ½ cups all-purpose flour
    • ½ cup sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 large egg
    • ½ cup milk
    • ⅓ cup vegetable oil
    • 1 teaspoon vanilla
    • 1 cup fresh or frozen blueberries

    Step-by-Step Instructions

    Step 1: Prep & Preheat

    1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

    Step 2: Make the Streusel

    1. Mix flour and brown sugar. Cut in cold butter with a fork until crumbly. Set aside.

    Step 3: Make Cheesecake Filling

    1. Beat cream cheese, sugar, and vanilla until smooth. Set aside.

    Step 4: Make Muffin Batter

    1. Whisk flour, sugar, baking powder, and salt in a large bowl.
    2. In another bowl, whisk egg, milk, oil, and vanilla.
    3. Combine wet and dry ingredients until just mixed. Fold in blueberries gently.

    Step 5: Assemble the Muffins

    1. Fill each liner halfway with batter.
    2. Add a small scoop of cheesecake filling (about 1 teaspoon) in the center.
    3. Top with remaining batter until liners are ¾ full.
    4. Sprinkle streusel generously over each muffin.

    Step 6: Bake & Cool

    1. Bake for 18–20 minutes, until a toothpick comes out clean (except for the gooey center).
    2. Cool in the pan for 5 minutes, then transfer to a wire rack.

    Summary

    Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes

    Yield: 12 muffins | Difficulty: Easy

    Storage Notes

    Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 6 days (bring to room temp before eating). Freeze without glaze for up to 3 months.