Baked Berry Cheesecake Muffins

Instructions

1. 1

   Preheat the oven to 375°F. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, and ground cinnamon. Gently fold the dry ingredients into the wet ingredients just until combined, being careful not to overmix.

3. 3

   For the cream cheese filling, in a small bowl, beat the softened cream cheese, granulated sugar, and egg until smooth. Fold in the fresh raspberries and blueberries.

4. 4

   Spoon the muffin batter into greased or paper-lined muffin cups, filling them about one-fourth full. Top each with a rounded tablespoon of the berry cheesecake filling.

5. 5

   Make the streusel topping by mixing the all-purpose flour, brown sugar, and ground cinnamon in a small bowl. Cut in the cold butter until the mixture is crumbly. Sprinkle the streusel over the filled muffin cups.

6. 6

   Bake for 27-32 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve the Baked Berry Cheesecake Muffins warm. Refrigerate any leftovers.