Peppermint Bark Muffins with Almond Streusel Topping

1 cup butter
1 8-oz package Neufchatel cheese
1 1/2 cups sugar
1 teaspoon vanilla
4 eggs
3 cups flour
1 1/2 teaspoons baking powder
1 cup Trader Joe’s peppermint bark, chopped into small pieces
1 cup Trader Joe’s coconut

Topping:
1/2 cup butter
1/4 cup sugar
1/4 cup flour
1/2 cup chopped sliced or slivered Trader Joe’s almonds

Preheat oven to 350 deg. Line 24 muffin cups with paper liners
Allow butter and Neufchatel cheese to soften to room temperature. With electric mixer, beat butter, cheese, sugar and vanilla until smooth. Add eggs one at a time, beating after each addition. Stir together flour and baking powder and add to butter mixture, stirring just until blended. Fold in peppermint bark and coconut.
Spoon into muffin cups.

For topping, mix with fingers butter, sugar, flour and almonds (or use fork) until mixture is in large pieces. Use to cover tops of muffins.
Bake for 25 minutes, or until toothpick inserted into center muffin comes out clean.



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