Indulge your taste buds with the delightful combination of sweet raspberries and creamy cheese in these irresistible Raspberry Cream Cheese Muffins! Perfect for breakfast, brunch, or a mid-afternoon snack, these muffins are not only a treat for your palate but also a feast for your eyes. With a tender crumb and bursts of fresh fruit, each bite is a little piece of heaven. Ready to impress your friends and family? Let’s dive into this scrumptious recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed.
- In a separate bowl, beat together the softened cream cheese and melted unsalted butter until smooth and creamy. You can use an electric mixer or a whisk for this step.
- Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the fresh raspberries, taking care not to break them apart too much, as you want to keep some whole for texture and flavor.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Raspberry Cream Cheese Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or frozen for longer storage.
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If you only have frozen ones, make sure to thaw and drain them well to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature. This helps them blend more smoothly into the batter, resulting in a lighter muffin.
- Check for Doneness: Ovens can vary, so start checking your muffins a few minutes before the recommended baking time. They’re done when the tops are golden brown and a toothpick inserted in the center comes out clean.
- Storage Tips: Store your muffins in an airtight container to keep them fresh for up to 3 days. For longer storage, consider freezing them—just reheat in the microwave for a quick treat!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
