Empty My Fridge
Triple Berry Cheesecake Muffins
Ingredients
- Butter · softened¾ cups
- Brown sugar¾ cups
- Flour2 ¼ cups
- Salt½ tsp
- Cream cheese6 oz
- Egg3
- Sugar¾ cups
- Yoghurt½ cups
- Vanilla1 tbsp
- Baking soda1 tsp
- Baking powder1 tsp
- A frozen berry blend · not thawed1 cup
Instructions
- Soften or melt the butter, then rub it into the brown sugar, flour and salt with your hands until it forms small pebble-like crumbs (the streusel).
- Beat the cream cheese until smooth, then beat in the egg and sugar until smooth again.
- Preheat the oven to 425°F. Cream the butter and both sugars together. Beat in the eggs, yogurt and vanilla until combined.
- Add the flour, baking soda, baking powder and salt and mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling.
- Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each cup and flatten it with the back of a wet spoon.
- Spoon the cheesecake mixture over the batter, cover with another 1-2 tablespoons of batter and sprinkle with streusel.
- Bake 5 minutes at 425°F, then lower the oven to 350°F and bake another 15-18 minutes.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
EggBrown sugarYoghurtCream cheese
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.