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Challenge: Reinventing Breakfast

Raspberry Cheesecake Muffins

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Who doesn't like a little something sweet at breakfast time? These irresistible muffins are packed with fresh, juicy raspberries and a creamy cheesecake center. Topped with a crunchy brown sugar streusel topping, they are sure to be a hit at your next family breakfast.

Raspberry Cheesecake Muffins

  • Servings: 1 muffin
  • Yield: 18
  • Prep Time: 20 min
  • Cooking Time: 25 min


  • For the streusel:
  • ½ cup flour
  • ¼ tsp. cinnamon
  • ¼ cup brown sugar
  • ¼ cup butter, melted
  • For the Muffin Batter:
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • ½ tsp. baking soda
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • 2 eggs
  • 1 stick butter, melted
  • 1 cup buttermilk
  • zest from one lemon
  • 1½ cups fresh raspberries, as well as extras to place on the tops of each muffin
  • For the Cheesecake Filling:
  • 8 oz. reduced fat cream cheese, softened
  • 1 egg yolk
  • 1 tsp. pure vanilla extract
  • 3 Tbsp. sugar


  1. Preheat oven to 400*F. Line muffin pans with liners or spray with nonstick spray.
  2. Make the streusel: In a small bowl, stir together all of the streusel ingredients with a fork until crumbly. Set aside.
  3. Make the muffin batter: In a medium-sized bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.
  4. In a large bowl, beat the eggs together with the melted butter. Add the buttermilk and the zest from the lemon, and whisk to combine.
  5. Slowly add the dry ingredients and stir just to combine. Batter will be thick, and still somewhat lumpy.
  6. Carefully, fold the 1 ½ cups of raspberries into the batter, trying not to break all of the berries.
  7. Make the cheesecake filling: In a small bowl, beat the cream cheese until fluffy. Add the egg yolk, vanilla, and sugar, and beat until creamy.
  8. Assemble the muffins: Scoop a generous spoonful of the muffin batter into 18 muffin cups. Top with a hefty spoonful of the cheesecake mixture, and then add another spoonful of the raspberry batter. Muffin cups should be just about full.
  9. Sprinkle the tops with some of the streusel topping, pressing in a bit to make sure it sticks. Press a raspberry into the top of each muffin.
  10. Bake, at 400*F, for 20-25 minutes, until golden and puffed, and until the top of the muffin springs back when touched and a cake tester comes out clean.
  11. Let cool in the muffin pans for 10 minutes before removing to a cooling rack to cool completely.
  12. Enjoy right away, or store in an airtight container.

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You can find the original post and recipe over at my blog, Chew Nibble Nosh! I hope you enjoy it!

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