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" .

• Ready In: 1 hr
• Yields: 1 1/2 dozen muffins

Ingredients

• Muffins

• 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

• Streusel Topping

• 1⁄4 cup all-purpose flour
• 2  tablespoons brown sugar
• 1⁄2 teaspoon ground cinnamon
• 1  tablespoon  cold butter

Directions

1. In a large bowl, cream butter and sugar. Add the eggs and beat well.
2. Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
3. Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
4. 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.
5. Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
6. Muffin cups will be full.
7. Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
9. Refrigerate leftovers.