Berry Cheesecake Muffins
photo by deeprose3_6854654
- Ready In:
- 1hr
- Ingredients:
- 16
- 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 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
- 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.
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Reviews
-
These muffins are wonderful! I made them according to the recipe with a few modifications. I folded about 1/4 C sliced blackberries into the muffin batter. I also used a few sliced strawberries, raspberries, blueberries and blackberries in the cream cheese filling. I used a splash of lemon juice in place of the lemon rind. I only used about 1/4 of the struessel topping because it seemed that they were already going to be very sweet. They were sweet, but deliciuos! I will decrease the amount of sugar in the batter next time I make these. Thanks for posting!
Tweaks
-
These muffins are wonderful! I made them according to the recipe with a few modifications. I folded about 1/4 C sliced blackberries into the muffin batter. I also used a few sliced strawberries, raspberries, blueberries and blackberries in the cream cheese filling. I used a splash of lemon juice in place of the lemon rind. I only used about 1/4 of the struessel topping because it seemed that they were already going to be very sweet. They were sweet, but deliciuos! I will decrease the amount of sugar in the batter next time I make these. Thanks for posting!
RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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