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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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 . Ingredients:
1/3 cup butter, softened |
3/4 cup sugar |
2 eggs |
1 1/2 cups flour |
1 1/2 teaspoons baking powder |
1 teaspoon ground cinnamon |
1/3 cup milk |
6 ounces cream cheese, softened |
1/3 cup sugar |
1 egg |
1 teaspoon grated lemon peel |
1 1/2 cups fresh blueberries or 1 1/2 cups strawberries or 1 1/2 cups raspberries or 1 1/2 cups blackberries |
1/4 cup all-purpose flour |
2 tablespoons brown sugar |
1/2 teaspoon ground cinnamon |
1 tablespoon cold butter |
Directions:
1. In a large bowl, cream butter and sugar. Add the eggs and beat well.
2. Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
3. Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
4. 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. Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
6. Muffin cups will be full.
7. Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
8. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
9. Refrigerate leftovers.
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