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Berry Cheesecake Muffins

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

21 ServingsPrep: 30 min. Bake: 25 min./batch

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.

2 of 2

Berry Cheesecake Muffins (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 170 calories, 7 g fat (4 g saturated fat), 52 mg cholesterol, 102 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.