Berry Cheesecake Muffins
(from Larissa84’s recipe box)
Source: Taste of Home
Prep time: 30 minutes
Cook time: 25 minutes
Serves 21 people
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
- 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.
- 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° 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.