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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 21 |
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I adapted this recipe over the years for my family, and they think itâs wonderful. Not only are the muffins delicious, but theyâre bursting with fantastic color, too. â Jeanne Bilhimer, Midland, Michigan Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
2 eggs |
1/3 cup 2% milk |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
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 king arthur unbleached all-purpose flour |
2 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full.
2. For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin.
3. For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
4. Bake 27-32 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Yield: 1-1/2 dozen.
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