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Berry Cheesecake Muffins Recipe

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This recipe for Berry Cheesecake Muffins is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MUFFINS:
1/3 c. - butter, softened
¾ c. - sugar
2 - eggs
1½ c. - all-purpose flour
1½ tsp. - baking powder
1 tsp. - cinnamon, ground
1/3 c. - milk

CREAM CHEESE FILLING:
2 (3 oz.) pkgs. - cream cheese, softened
1/3 c. - sugar
1 - egg
¾ c. - fresh raspberries
¾ c. - fresh blueberries

STREUSEL TOPPING:
¼ c. - all-purpose flour
2 T. - brown sugar
½ tsp. - cinnamon, ground
1 T. - 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. 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 to 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 1½ dozen.

 

 

 

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