Berry Cheesecake Muffins
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1-1/2 cups flour
1-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
Cream cheese filling:
6 ounces 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 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon cold butter
In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper lined muffin cups, 1/3 full.
Filling: In small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoon into center of each muffin.
Topping: Combine 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 to 30 minutes or until toothpick comes out clean. Cool 5 minutes before removing from pans. Refrigerate leftover muffins. Yield: 21 muffins