I love muffins and I love cheesecake, so I thought that surely the combination of the two would result in something heavenly. One cooking experiment later and I have something that tastes pretty good:

Muffin Batter:

  • 1/2 C Butter
  • 1/4 C Sugar
  • 2 C Flour
  • 1/2 tsp Salt
  • 3 tsp Baking Soda
  • 1 C Milk
  • 2 Eggs
  • Around 30 fresh raspberries

In a large bowl, mix the above ingredients together, mixing well before adding in the raspberries at the end. Set aside.

Cheese Cake Batter

  • 8 oz Cream Cheese
  • 1/4 C Sugar
  • 1 Egg
  • 1/2 tsp Vanilla
  • 1/8 C Heavy Cream

Add all of the above ingredients together in a separate bowl. Mix well and then add it in with the muffin batter; the point here is to mix it in so that it is evenly distributed in the muffin batter but not mixed in so well that the two are indistinguishable. Once this is done, add the resulting batter to greased or paper lined muffin cups - be sure to only fill it about half way since these will grow quite a bit. If desired you can mix the following streusel up and sprinkle it on top the muffins before adding them to the oven.


  • 1/4 C Butter
  • 1/4 C Brown Sugar
  • 2/3 C Oats
  • 1/4 C Flour
  • 2 tsp cinnamon

After sprinkling the streusel on top the muffins put them in the oven at 375°F and let them bake for 25-30 minutes.