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Blackberry Lemonade Cheesecake Muffins

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Blackberry Lemonade Cheesecake Muffins
2011-05-05 Breakfast Brunch
4 92

Moist, lemon flavored muffins with a creamy cheesecake and blackberry filling, and a crisp brown sugar topping.

  • Servings: 18 Muffins


⅓ cup Butter, softened
¾ cup Granulated Sugar
2 Large Eggs
1½ cups All-purpose Flour
1½ tsp Baking Powder
¼ tsp Salt
⅓ cup Thawed, concentrated frozen lemonade
2 pkgs (3oz. Each) Cream Cheese, softened
⅓ cup Granulated Sugar
1 Large Egg
1½ cups Fresh Blackberries
1/ 4
Cup All-purpose Flour
2 Tbsp Packed Brown Sugar
½ tsp Freshly Grated Lemon Peel
1 Tbsp Cold Butter


Preheat Oven To 375. Grease pan or line with paper muffin cups.

In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine the flour, baking powder, and salt; add to creamed mixture alternately with milk. Fill muffin cups half full.

For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in blackberries. Drop a rounded tablespoonful into the center of each muffin. For topping, combine the flour, brown sugar, and lemon peel in a small bowl; cut in butter until crumbly. Sprinkle evenly over the top of the batter.

Bake at 375 for 25 to 30 minutes or until a toothpick comes out clean. Cool for 5-minutes before removing from pans to wire racks. Serve warm. Refrigerate any left over muffins.

Helpful Tips:

Baking from scratch is one of my all-time favorite pastimes. I love being creative with food--I feel like an artist creating a masterpiece. I created these muffins for my familyÂ’s Easter breakfast. These are delightfully fruity, but not too sweet. I often serve these for breakfast or brunch, but, they are tasty and pretty enough on a platter to serve as a delicious dessert.