I’m not exaggerating when I say these raspberry cheesecake swirl muffins are the best thing you’ll eat all week. I’ve always been a firm believer that breakfast should be the most exciting part of your day, and these indulgent breakfast recipes are the result of my literal obsession with high-end bakery treats. You know those gorgeous raspberry danishes that look almost too pretty to eat? I wanted to take that vibe and pack it into these bakery style muffins.

Trust me on this one: these look like they came from a fancy pastry shop, but they are totally achievable in your own kitchen. If you love a dessert for breakfast vibe, this is the one, I promise! I tested this recipe four times to get the cream cheese consistency exactly right—it needs to stay creamy while the muffin stays fluffy.

The Secret to Perfect Raspberry Cheesecake Swirl Muffins

The real magic here is the Toothpick Figure-8. I know it sounds a little fancy, but it’s actually the easiest way to get those Instagram-worthy cream cheese swirl muffins. Instead of just plopping the cream cheese on top, we’re doing a deep-swirl technique that ensures you get a hit of tangy cheesecake in every single bite, not just the first one.

Game changer alert: We’re using a high-to-low baking method. Starting the oven at 425°F triggers what we call “oven spring,” which is just a fancy way of saying it makes your muffin tops tall and beautiful. Then we drop the temp to finish the middle perfectly.

Zoey’s Pro Tips for Success

• The Room Temp Rule: Don’t skip this! Your cream cheese and sour cream really need to be at room temperature. Cold cream cheese will stay in little lumps, and we want a silky, smooth ribbon of cheesecake. This is the secret to true bakery style muffins.
• The Toothpick Wipe: Here is a little secret—wipe your toothpick clean between swirling each muffin. It keeps the white cheesecake swirl looking bright and professional instead of getting “muddy” with the muffin batter.
• The Flour Toss: Tossing the berries in a tiny bit of flour is a total life-saver. It acts like a little life jacket that keeps the raspberries from sinking to the bottom of the muffin liners.

Make It Your Own!

Once you master this base recipe, the variations are endless! You could swap the raspberries for blueberries or even quartered strawberries. If you want a little extra zing, try adding 1 teaspoon of lemon zest to the cream cheese mixture—it’s like a sunshine-filled raspberry lemonade in muffin form.

I am so excited for you to try these. Your friends and family are going to freak out when they see these on the brunch table. This viral muffin recipe is guaranteed to be a hit! Don’t forget to tag me when you post your swirl photos—I want to see those gorgeous figure-eights! Happy baking, besties!