Berry Cheesecake Muffins

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(from Larissa84’s recipe box)

Source: Taste of Home

Prep time: 30 minutes
Cook time: 25 minutes
Serves 21 people

Categories: Muffins, sweets

Ingredients

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • CREAM CHEESE FILLING:
  • 2 packages (3 ounces 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 all-purpose flour
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. 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.

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