Cheesecake Muffins

These cheesecake muffins are ideal for an Easter brunch. A combination muffin/dessert, they'll have everyone smiling! See for yourself~

1/3 Cup Butter (No Substitutes)

1 Cup sugar

2 Eggs

1-½ Cups flour

1-½ Tsp. baking powder

1 Tsp. ground cinnamon

1/3 Cup milk

FILLING:

• 8 oz. Cream Cheese, softened
• ¼ Cup sugar
• 1 Egg
• ¾ Cup raspberries
• ¾ Cup blueberries

TOPPING:

• ¼ Cup flour
• 2 Tbsp. brown sugar
• ¾ Tsp. cinnamon
• 1 Tbsp. cold butter

In a large bowl, cream butter & sugar. Add eggs. beat well. Combine the flour, baking powder, and cinnamon. Add to creamed mixture alternately with milk. Mix well. Fill muffin cups half full with this mixture. Set aside.

Make filling:
In a small bowl, beat cream cheese sugar & egg until smooth. Fold in berries. Drop a heaping tablespoon of this mixture into the center of each muffin.

Make topping:
Combine the flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Sprinkle this over batter.
Bake at 375 degrees for 25 minutes–or until a toothpick comes out clean. Cool for 5 minutes, before removing from pan. Serve while warm. Refrigerate any leftovers.