Berry Cheesecake Muffins

Berry Cheesecake Muffins






INGREDIENTS
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk
CREAM CHEESE FILLING:
2 (3 ounce) packages 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 mixing bowl, cream butter and sugar. Add eggs; beat well.

2. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with
milk. Fill greased or paper-lined muffin cups one-third full.

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

4. 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.)

5. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5
minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.