Over the weekend I picked up May’s edition of Taste of Home magazine. They had this special all star edition from some competition they had. The recipes are incredible. And require a lot of fresh ingredients, which is what I’m looking for as of right now.
These muffins are great, really moist and the cream cheese filling is to die for!
For the Batter
- 1/3 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/3 cup 2 % milk
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
For the Cream Cheese Filling
- 1 package cream cheese (8 oz), softened
- 1/3 cup sugar
- 1 egg
- 1 carton fresh raspberries (about 1 1/4 cups)
For the Streusel Topping
- 1/4 cup all purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter
In a large bowl cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. Combine the flour, baking powder, and cinnamon; gradually add the creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-third full.
For filling, in a small bowl, beat the 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 into the butter until crumbly. Took me about 3 minutes or so. Sprinkle over batter (at this point, the muffin tops will be full).
Bake at 375 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. My muffins puffed out a bit but after cooling for a few minutes (about 5) they collapsed into themselves and were flat on top and lovely. Cool before removing from pans to wire rack, to finish cooling, about 4 minutes or so. Served warm is best. Refrigerate leftovers (though I didn’t till the day after, to keep them at room temperature and they were fine).