Berry Cheesecake Muffins

By á-47

Ingredients

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 tea. baking powder
• 1 tea. cinnamon
• CREAM CHEESE FILLING
• 2 pkgs. (3 oz each) cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• STREUSEL TOPPING
• 1/4 cup flour
• 2 Tbsp. brown sugar
• 1/2 tea. cinnamon
• 1 Tbsp. cold butter

Preparation

Step 1

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and cinnamon; gradually add to creamed mixture alternately with the milk. Fill greased or paper-lined muffin cups 1/3 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 degrees for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

refrigerate leftovers.