Raspberry & Cream Cheese Muffins with Streusel Topping

Submitted by Marlene Metherel

Makes 12 large muffins

Ingredients

Topping:

½ c. chopped pecans
½ c. packed brown sugar
¼ c. flour
1 tsp. cinnamon
2 tbsp. melted butter

Muffins:
2 c flour
3/4 c packed brown sugar
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 -125 g package cream cheese
2 large eggs
1/2 c milk
1/2 c melted butter
1 tsp vanilla
1-1/2c raspberries

Directions

In a large bowl, combine flour, brown sugar, baking powder, cinnamon, baking soda, & salt. With pastry blender, cut in cream cheese until mixture resembles coarse crumbs.

In a small bowl, whisk together eggs, milk, butter & vanilla. Stir into dry ingredients until just moistened. Gently fold in raspberries. Spoon into greased or paper-lined muffin pans, filling each 2/3 full. Sprinkle streusel topping over muffins.

Bake at 400 F for 20 minutes or until tester come out clean.

Remove muffins from pan & cool on wire rack.