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Berry Cheesecake Muffins Recipe

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This recipe for Berry Cheesecake Muffins, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2078 -- Amie Retz
Added: Tuesday, February 7, 2006


1/3 c. - butter, softened
c. - sugar
2 - eggs
1 c. - all-purpose flour
1 tsp. - baking powder
1 tsp. - cinnamon, ground
1/3 c. - milk

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

c. - all-purpose flour
2 T. - brown sugar
tsp. - cinnamon, ground
1 T. - cold butter

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 1 dozen.




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