Berry Cheesecake Muffins Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 170
  • Fat:
  • 7 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 52 mg
  • Sodium:
  • 102 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Berry Cheesecake Muffins

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I adapted this recipe over the years for my family, and they think it’s wonderful. Not only are the muffins delicious, but they’re bursting with fantastic color, too. — Jeanne Bilhimer, Midland, Michigan

SERVINGS: 18

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 30 min. Bake: 25 min./batch

Ingredients:

  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup milk
  • 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 mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffin cups one-third full.
    For filling, in a small mixing 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 comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 21 muffins.


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