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Berry Cheesecake Muffins

  • Batter:
  • 1/3 c. butter, softened
  • 3/4 c. sugar
  • 2 eggs
  • 1 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/3 c. milk
    Cream Cheese Filling:
  • 6 oz. cream cheese
  • 1/3 c. sugar
  • 1 egg
  • 3/4 c. fresh raspberries
  • 3/4 c. fresh blueberries
    Topping:
  • 1/4 c. all-purpose flour
  • 2 Tbsp. brown sugar
  • 1/2 tsp. cinnamon
  • 1 Tbsp. cold butter

Preparation:

Batter: Cream butter and sugar. Add eggs; beat well. Combine dry ingredients and add alternately with milk. Fill greased paper-lined cups 1/2 full. Cream Cheese Filling: Beat cream cheese and sugar; add egg and beat until smooth. Fold in berries. Drop by rounded tablespoons into the center of each muffin. Topping: Combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.