Baking

Karen Martini's blackberry and coconut cheesecake muffins

Name: Karen Martini's blackberry and coconut cheesecake muffins recipe
Yield: 12
Ingredients: 380g self-raising flour; 220g caster sugar; 1 1/4 tsp baking powder; 200ml extra virgin olive oil, or any neutral-flavoured oil; 150ml milk; 1 large egg; 2 tsp vanilla bean paste; 250g cream cheese, chopped, at room temperature (see note); 250g frozen or fresh blackberries; 80g coconut flakes

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Karen Martini Karen Martini's blackberry and coconut cheesecake muffins

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by Karen Martini

CHEF

Apr 15, 2026

“These soft vanilla muffins are elevated with creamy cheesecake, blackberries and a touch of coconut for a rich, fruity treat.” - Karen Martini

You’ll need a large 12-hole muffin tray.

This is an edited extract from Cook: Sweet by Karen Martini, out April 28, Hardie Grant, $39.99.

380g self-raising flour
1 cup (220g) caster sugar
1 1/4 tsp baking powder
200ml extra virgin olive oil, or any neutral-flavoured oil
150ml milk
1 large egg
2 tsp vanilla bean paste
250g cream cheese, chopped, at room temperature (see note)
250g frozen or fresh blackberries
80g coconut flakes

Method

1.

Preheat the oven to 200°C/180°C fan-forced. Line a large 12-hole muffin tray with paper cases.
2.

Whisk the flour, sugar, baking powder and ½ tsp fine salt in a large bowl, then make a well in the centre. Whisk the oil, milk, egg and vanilla in another bowl until combined, then pour into the well and mix until just combined. Mix through the cream cheese, blackberries and coconut until just dispersed (don’t overmix). Divide the mixture among the muffin cases and bake for 30 minutes, or until a skewer inserted in the centre of one of the muffins comes out clean.
3.

Lift the paper cases from the tray and cool the muffins on a wire rack. Once cooled, store in an airtight container. The muffins are best enjoyed the same day, but will keep in an airtight container at room temperature for 2-3 days.