Double Berry Cheesecake Muffins

By srumbel

My kids absolutely love muffins and so I’m always on the look out for new muffin recipes. Our local grocery store has had raspberries and blueberries on sale almost constantly this summer so we have been eating a ton of berries! Although muffins aren’t necessarily the most nutritious thing in the world to eat, I feel like they make for a pretty decent breakfast item when they are packed with fresh fruit. Right?!
from butterwithasideofbread.com

Ingredients

• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1/3 cup milk
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• CREAM CHEESE FILLING
• 6 ounces cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 3/4 cup fresh raspberries
• 3/4 cup fresh blueberries
• TOPPING
• 1/4 cup flour
• 2 Tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 Tbsp butter, cold

Preparation

Step 1

To make the batter, cream butter and sugar for about 1 minute with an electric mixer. Add eggs and beat well. Add milk and beat again. In a separate bowl, combine the flour, baking powder and cinnamon and then add to the butter mixture, mixing just until barely combined. Fill paper-lined muffin cups about 1/3 full.

To make the filling, combine the cream cheese, sugar and egg and beat until smooth. Fold in the fresh berries and drop a rounded tablespoonful on top of the batter in the muffin cups.

To make the topping, combine the flour, brown sugar and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle on top of the muffins and then bake at 375 for 25-30 minutes, until a toothpick inserted in the center comes out clean.

These muffins are amazing warm, but if you have any leftovers, make sure to refrigerate them.

Serves: 18 muffins