"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Berry Cheesecake Muffins Recipe

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This recipe for Berry Cheesecake Muffins, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Wiser
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/3 cup milk
2 pkgs (3 oz each) cream cheese, softened
1/3 cup sugar
1 egg
3/4 cup fresh raspberries
3/4 cup fresh blueberries
1/4 cup all-purpose flour
2 tbsp brown sugar
1/2 tsp ground cinnamon
1 tbsp cold butter

Directions:
Directions:
In a large mixing bowl, cream butter and sugar. Add eggs; beat well, Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups half full. 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. Make the streusel topping by combining the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 375 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Number Of Servings:
Number Of Servings:
1 1/2 dozen

 

 

 

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