BERRY CHEESECAKE MUFFINS
Source: Taste of Home
Makes 1 1/2 dozen

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

1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk
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

Preheat oven to 375 degrees F. Grease or paper line 18 muffin cups.

In a large mixing bowl, cream butter and sugar. Add eggs; beat well.

Combine the flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill prepared muffin cups half full.

FOR THE CREAM CHEESE FILLING:
In a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.

FOR STREUSEL 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 degrees F 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.