Triple Berry Cheesecake Muffins

• butter↗0.25 cup
• brown sugar↗0.5 cup
• flour↗0.5 cup
• pinch of salt
• cream cheese↗6 ounce
• egg yolk↗1
• sugar↗0.25 cup
• butter, softened↗0.5 cup
• granulated sugar↗0.5 cup
• brown sugar↗0.25 cup
• eggs↗2
• plain yogurt↗0.5 cup
• vanilla extract↗1 tablespoon
• flour↗1.75 cup
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• salt↗0.5 teaspoon
• heaping cup of a frozen berry blend (raspberries, blueberries, and blackberries) – not thawed1

Step-by-step instructions

1. 1

   Streusel: Soften or melt the butter, and use your hands to mix it with the brown sugar, flour, and salt. You should get the consistency that matches the pictures above – like small pebbles.

2. 2

   Cheesecake Layer: Beat the cream cheese until smooth. Add egg and sugar; beat again until smooth.

3. 3

   Muffins: Preheat the oven to 425 degrees. Beat the butter and sugars together until creamed. Add the eggs, yogurt, and vanilla; stir until combined. Add the flour, baking soda, baking powder, and salt; mix until just combined. The batter will be thick. Fold in the frozen berries just before assembling the muffins.

4. 4

   Layering: Line a muffin tin with paper liners. Press 1-2 tablespoons of batter into the bottom of each muffin tin. Flatten with the back of a wet spoon. Pour a spoonful of cheesecake mixture over the top. Cover with another 1-2 tablespoons of muffin batter. Sprinkle with streusel.

5. 5

   Bake: Bake for 5 minutes at 425 degrees, then turn the oven temperature down to 350 and bake for another 15-18 minutes. Voila! Look at those beauties! You did it!