Ingredients
-
-
1/3
-
3/4
-
2
-
1 1/2
-
1 1/2
-
1
-
1/3
-
-
6
-
1/3
-
1
-
1
-
1 1/2
-
Directions
Berry Cheesecake Muffins, A different muffin recipe adapted from a popular cooking magazine which I have subscribed to since the early 90s The muffins have a very nice cream cheese and berry filling and if you like berries throughout the muffin, this isn’t for you I don’t think I would use frozen berries for this one Thanks to Janet for reminding me to post my changes which have been in my notes forever Since I did make a couple of changes and it is not the exact same recipe, I will leave it as adapted , LOVE these Didn’t change anything and I thought they were perfect Yum!
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Steps
|
1
Done
|
In a Large Bowl, Cream Butter and Sugar. Add the Eggs and Beat Well. |
|
2
Done
|
Mix the Flour, Baking Powder and Cinnamon in a Separate Bowl and Add to Creamed Mixture Alternately With the Milk. |
|
3
Done
|
Fill Greased or Paper-Lined Muffin Cups Half Full. I Always Grease My Paper-Lined Muffin Papers With Cooking Spray to Prevent Sticking. |
|
4
Done
|
Filling ~ in a Mixing Bowl, Beat Cream Cheese, Sugar and Egg Until Smooth. Fold in the Berries. Drop a Rounded Tablespoonful Into the Center of Each Muffin. |
|
5
Done
|
Streusel ~ in a Bowl, Mix the Flour, Brown Sugar and Cinnamon; Cut in Butter Until Crumbly. Sprinkle Over Batter. |
|
6
Done
|
Muffin Cups Will Be Full. |
|
7
Done
|
Bake at 375 For 25-30 Minutes or Until a Toothpick Comes Out Clean. |
|
8
Done
|
Cool For 5 Minutes Before Removing from Pans to Wire Racks. Serve Warm. |
|
9
Done
|
Refrigerate Leftovers. |
