Recipe by Lvs2Cook
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" .
- 1⁄3 cup butter, softened
- 3⁄4 cup sugar
- 2 eggs
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄3 cup milk
Cream Cheese Filling
- 6 ounces cream cheese, softened
- 1⁄3 cup sugar
- 1 egg
- 1 teaspoon grated lemon peel
- 1 1⁄2 cups fresh blueberries or 1 1⁄2 cups strawberries or 1 1⁄2 cups raspberries or 1 1⁄2 cups blackberries
- 1⁄4 cup all-purpose flour
- 2 tablespoons brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1 tablespoon cold butter
Directions See How It's Made
- 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.