Berry Cheesecake Muffins

These are really terrific if you serve them fresh. They come from the Taste of Home.
Makes: 1 1/2 dozen

1/3 c. butter, softened
3/4 c. sugar
2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/3 c. milk
Cream Cheese Filling:
2 pkgs. (3 oz. each) cream cheese, softened
1/3 c. sugar
1 egg
3/4 c. fresh raspberries
3/4 c. fresh blueberries
Streusel Topping:
1/4 c. flour
2 Tblsp. brown sugar
1/2 tsp. cinnamon
1 Tblsp. cold butter

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 half full.
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.
Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.