Berry Cheesecake Muffins

A different muffin recipe adapted from a popular cooking magazine which i have subscribed to since the early 90s.. the muffins have a very nice cream cheese and berry filling and if you like berries throughout the muffin, this isn't for you. i don't think i would use frozen berries for this one. thanks to janet for reminding me to post my changes which have been in my notes forever. since i did make a couple of changes and it is not the exact same recipe, i will leave it as adapted" ."

Steps

In a large bowl , cream butter and sugar.

Add the eggs and beat well.

Mix the flour , baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.

Fill greased or paper-lined muffin cups half full.

I always grease my paper-lined muffin papers with cooking spray to prevent sticking.

Filling ~ in a mixing bowl , beat cream cheese , sugar and egg until smooth.

Fold in the berries.

Drop a rounded tablespoonful into the center of each muffin.

Streusel ~ in a bowl , mix the flour , brown sugar and cinnamon.

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.

Ingredients

butter, sugar, eggs, flour, baking powder, ground cinnamon, milk, cream cheese, egg, lemon peel, fresh blueberries, all-purpose flour, brown sugar