Berry Cheesecake Muffins

INGREDIENTS:

Batter:

• 1/3 c. butter, softened
• 3/4 c. sugar
• 2 eggs
• 1 1/2 c. all-purpose flour
• 1 1/2 tsp. baking powder
• 1 tsp. cinnamon
• 1/3 c. milk

Cream Cheese Filling:

• 6 oz. cream cheese
• 1/3 c. sugar
• 1 egg
• 3/4 c. fresh raspberries
• 3/4 c. fresh blueberries

Topping:

• 1/4 c. all-purpose flour
• 2 Tbsp. brown sugar
• 1/2 tsp. cinnamon
• 1 Tbsp. cold butte

DIRECTIONS:

Batter: Cream butter and sugar. Add eggs; beat well. Combine dry ingredients and add alternately with milk. Fill greased paper-lined cups 1/2 full. Cream Cheese Filling: Beat cream cheese and sugar; add egg and beat until smooth. Fold in berries. Drop by rounded tablespoons into the center of each muffin. Topping: Combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers