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Raspberry and Cream Cheese Muffins

Raspberry and Cream Cheese Muffins: Pure Bliss in Every Bite

Raspberry and Cream Cheese Muffins are a delightful combination of sweet raspberries and creamy cheese, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with a gluten-free flour blend.
  • 1 cup Granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 tsp Baking powder Ensure it is fresh for best results.
  • 0.5 tsp Salt Just a pinch is sufficient.
  • 1 large Egg For vegan, use a flaxseed egg.
  • 0.5 cup Milk Can substitute with plant-based milk.
  • 0.25 cup Vegetable oil Melted butter can be an alternative.
  • 1 tsp Vanilla extract Optional but recommended.
  • 1.5 cups Fresh raspberries Frozen can be used without thawing.
For the Cream Cheese Swirl
  • 8 oz Cream cheese Make sure it is softened.
  • 0.5 cup Powdered sugar Maple syrup can be a lower-sugar alternative.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, whisk the egg with the milk, vegetable oil, and vanilla extract until well blended.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Carefully fold in the fresh raspberries.
  6. In a small bowl, beat the softened cream cheese with powdered sugar until smooth.
  7. Spoon one tablespoon of muffin batter into each lined muffin cup, add a dollop of cream cheese, and top with more batter.
  8. Bake for 20-25 minutes until the tops are golden brown; check with a toothpick for doneness.
  9. Cool the muffins in the tin for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Use fresh ingredients for the best flavor. Don't overmix the batter to keep the muffins fluffy.

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