Berry Cheesecake Muffins

By 1For_Him

Ingredients

• CREAM CHEESE FILLING:
• 1/3 * 1/3 cup butter, softened
• 3/4 * 3/4 cup sugar
• 2 * 2 eggs
• 1/3 * 1/3 cup 2% milk
• 1-1/2 * 1-1/2 cups all-purpose flour
• 1-1/2 * 1-1/2 teaspoons baking powder
• 1 * 1 teaspoon ground cinnamon
• *
• 2 * 2 packages (3 ounces each) cream cheese, softened
• 1/3 * 1/3 cup sugar
• 1 * 1 egg
• 3/4 * 3/4 cup fresh raspberries
• 3/4 * 3/4 cup fresh blueberries
• *
• STREUSEL TOPPING:
• 1/4 * 1/4 cup all-purpose flour
• 2 * 2 tablespoons brown sugar
• 1/2 * 1/2 teaspoon ground cinnamon
• 1 * 1 tablespoon cold butter

Details

Servings 18

Preparation

Step 1

Prep: 30 min. Bake: 25 min./batch

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.

For filling, in a small bowl, beat the cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)

Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.


Nutrition Facts: 1 serving (1 each) equals 170 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 102 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.

Berry Cheesecake Muffins published in Taste of Home February/March 2006, p27