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Everyone in my house likes muffins. Is that a silly statement to make? As I think about what I typed, I have to wonder if there is anyone who doesn’t like muffins. There are so many options. For those with allergies or health issues, they can be made gluten-free, sugar-free, nut-free, whatever it is that you need. The options for flavors seem endless: banana, apple, chocolate chip, spice, oatmeal, corn. . .
So, when I saw that the newest bed & breakfast recipe was a muffin, I was excited to see what I could add to my repertoire. Then I read the whole recipe title and realized how great of treat I had ahead of me. Muffins and cheesecake in one recipe, oh my! I have a feeling that although everyone in my house has different muffins preferences, this recipe might be the one that brings us to a common decision.
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/3 cup milk
- 2 packages (3 oz. each) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 3/4 cup fresh raspberries
- 3/4 cup fresh blueberries
- 1/4 cup all-purpose flour
- 2 Tb. brown sugar
- 1/2 tsp. ground cinnamon
- 1 Tb. 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 greased or paper-lined muffin cups one-third 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. (Muffin cups will be full.)
