The colors of Summer! Red, White and Blue! I love this muffin because, one bite can taste like a blueberry muffin and the next can taste like a raspberry muffin. The perfect muffin for a Saturday breakfast or brunch.
Berry Cheesecake Muffins Recipe
1/3 cup butter, softened
3/4 cup sugar
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
3/4 cup fresh raspberries
3/4 cup fresh blueberries
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon 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 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 tablespoonful 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. Refrigerate leftovers. Makes 15 muffins (from Taste Of Home Magazine February/March 2006 issue)
MORE GREAT MUFFIN RECIPES!
I SHARED THIS RECIPE AT THESE PARTIES!
SUNDAY: Think Pink Sundays @ Flamingo Toes; Sunday Linky Party @ Petite Hermine; Church Supper @ Everyday Moms Meals; Sundae Scoop Link Party @ I Heart Naptime; Nifty Thrifty Sunday @ Nifty Thrifty Things; Scrumptious Sunday Link Party @ Addicted To Recipes;Heavenly Treats Sunday @ Pamela’s Heavenly Treats: Sweet Confessions Sunday Link Party @ Mommy’s Sweet Confessions;