Berry Cheesecake Muffins recipe

1/3 c. butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. flour, all purpose
1 1/2 ts. baking powder
1 ts cinnamon, fresh ground if you can
1/3 c. milk
Filling:
2 cream cheese, softened (3 oz.)
1/3 c. sugar
1 egg
3/4 c. raspberries, fresh
3/4 c. blueberries, fresh
Topping:
1/4 c. flour, all purpose
2 Tb. brown sugar
1/2 ts. cinnamon, fresh ground if you can
1 Tb. butter, cold

In a large mixing bowl, cream butter and sugar.
Add eggs; beat well.
In another bowl, combine flour, baking powder and cinnamon; add to creamed mixture alternately with milk.
Fill sprayed or paper lined muffin cups half full.

Filling: In a small bowl, beat cream cheese, sugar and egg until smooth.
Fold in berries.
Drop a rounded tablespoon of filling into each cup.

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 tins.
Serve warm and refrigerate leftovers.
Makes 18.