1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/3 cup milk
Cream Cheese Filling:
2 pkgs. (3 oz.) 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 tbsp brown sugar
1/2 tsp ground cinnamon
1 tbsp cold butter
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 greased or paper-lined muffin cups half full.
For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded teaspoonful into the center of each muffin. For topping, combine the flour, brown sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.
Bake at 375 degrees 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.
Makes 1 1/2 dozen muffins.
[ via Jeanne Bilhimer of Midland, Michigan - the Grand Prize Winner of Taste of Home's Marvelous Muffins Contest, Feb/March 2006 ]
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