Berry Cheesecake Muffins

1/3 cup softened butter 3/4 cup sugar 2 eggs 1-1/2 cups all purpose flour 1-1/2 tsps baking powder 1 tsp cinnamon 1/3 cup milk Cream Cheese Filling: 6 oz cream cheese softened 1/3 cup sugar 1 egg 2/4 cup fresh raspberries 3/4 cup fresh blueberries Streusel Topping: 1/4 cup all purpose flour 2 tbsps brown sugar 1/2 tsp cinnamon 1 tbsp cold butter

In a lge 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 half full. For filling, in a small bowl beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tbsp 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. Bake at 375 for 25-30 min or until a toothpick comes out clean. Cool for 5 min before removing from pan. Serve warm. Refrigerate leftovers. Makes 18