Raspberry Cheesecake Muffins

Makes 20 muffins

Ingredients
1/3 cup butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup milk

Cream Cheese Filling:
8 ounce package cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 to 2 cups fresh raspberries

Streusel Topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon cold butter

Directions

1. In a large 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 one-third full.
2. For filling, in a small mixing bowl, beat 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 in butter until crumbly. Sprinkle over batter. (Muffin cups will be full.)
3. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.