Raspberry Cream Cheese Muffins are delightful and simple to make. Using fresh raspberries makes these the perfect muffin for spring.
CAN I USE FROZEN RASPBERRIES?
Many people wonder if it is okay to use frozen raspberries for these Raspberry Cream Cheese Muffins. My answer is YES you can use frozen raspberries.
We all know that it can be hard to get “good” fresh raspberries depending on the time of year. If you can’t find quality fresh raspberries, then grab some from the freezer section at the store.
There is no need to thaw the raspberries beforehand, and the muffins will turn out perfectly.
DO I NEED TO SOFTEN THE CREAM CHEESE?
It is important to soften the cream cheese for this recipe. Trying to blend hard cream cheese into a muffin recipe will result in lumps. It is almost impossible to get the mixture smooth and well-mixed if the cream cheese and butter aren’t softened.
The easiest way to soften the cream cheese is to set it out on the counter 30 minutes to 1 hour prior to making the muffins.
Remember not to leave it out past 2 hours because it can spoil quickly.
INGREDIENTS
Most of these ingredients are basic to almost any sweet muffin you will make. I am sure your pantry has these staples on hand!
- All-purpose flour
- Sugar
- Baking powder
- Salt
- Butter
- Eggs
- Milk
- Vanilla
- Raspberries
- Cream cheese
- Sugar
- Sparkling sugar, if desired
HOW TO MAKE RASPBERRY CREAM CHEESE MUFFINS
If you love plump, sweet muffins, these will be a treat! I guarantee these won’t last long, either.
STEP ONE: COMBINE DRY INGREDIENTS
Start off by preheating the oven to °400F.
Get out a regular-sized muffin pan and line the muffin cups with paper liners or silicone liners. I love using silicone liners because the muffins slide out perfectly every time.
In a large bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt.
STEP TWO: BLEND
Use an electric mixer to work the softened butter into the dry ingredients. The mixture should resemble coarse sand when you are done.
Now blend in the eggs, milk and vanilla until all the ingredients are combined. Be careful not to overbeat the mixture.
STEP THREE: ADD RASPBERRIES
Gently fold in the raspberries.
STEP FOUR: PREPARE CREAM CHEESE
Now it’s time to prepare the cream cheese component.
Mix the softened cream cheese and 2.5 tablespoons of sugar together in a small bowl until smooth and blended. Set this mixture to the side for the moment.
STEP FIVE: FILL MUFFIN CUPS
Spoon the a generous tablespoon of batter into each muffin cup. You want the bottom of the cup to be covered.
Now add a teaspoon of the cream cheese mixture to the center of each muffin cup.
Last, spoon another tablespoon of batter on top of the cream cheese so it is covered.
Sprinkle a little sparkling sugar on top of the batter, if desired.
STEP SIX: BAKE
Place the muffin pan into the preheated oven and bake for 20-25 minutes or until a toothpick comes out clean.
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup butter softened
- 2 large eggs
- 1 cup milk
- 1 1/2 teaspoons vanilla
- 2 cups raspberries fresh or frozen
- 4 ounces softened cream cheese
- 2 1/2 tablespoons sugar
- Sparkling sugar for sprinkling on top if desired
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Start out by preheating your oven to 400 degrees F. Line a regular-sized muffin pan with paper or silicone muffin liners. This should make approximately 18 muffins.
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In a large bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
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Next work in the softened butter with your electric mixer. The mixture will sort of resemble coarse sand.
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Now blend in the eggs, milk, and vanilla until all ingredients are combined, but being careful not to overbeat the mixture.
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Gently fold in the raspberries.
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For the cream cheese component you need to mix together softened cream cheese and 2 1/2 tablespoons sugar in a small bowl until smooth and blended. Just keep this mixture off to the side for now.
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Take your muffin batter and scoop a generous tablespoon of batter into each muffin cup. You want there to be just enough that the bottom of each muffin liner is covered.
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Now add about a teaspoon of cream cheese mixture to the center of each muffin cup.
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Add another spoonful of batter on top of the cream cheese mixture in your muffin cup.
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Sprinkle a little sparkling sugar on top of the batter, if desired.
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Bake the muffins for 20 to 25 minutes or a toothpick comes out clean.
These muffins aren’t overly sweet! The flavor of fresh raspberries shines through!
Serving size is 2 muffins.
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I love fresh fruit muffins, and I bet the tang of cream cheese would be perfect for these. Yum! #client