Divine Raspberry and Cream Cheese Muffins: 1 Secret for Pure Bliss

These soft muffins mix sweet raspberries with a tangy cream cheese center. They bake up golden on top and stay tender inside. These muffins make a nice breakfast, snack, or dessert. These muffins go well with light sides like creamy Mexican coleslaw.

why make this recipe

• The muffins are quick and simple to make.
• They use fresh raspberries for bright flavor.
• The cream cheese center adds a smooth, rich surprise.
• The recipe uses common pantry items.

how to make Divine Raspberry and Cream Cheese Muffins

Follow the Ingredients and Directions below. Work gently when mixing so the muffins stay light. Fill the liners in steps so each muffin gets a cream cheese center. Bake until the tops turn golden and a toothpick comes out clean.

Ingredients :

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 4 ounces cream cheese, softened
• ¼ cup powdered sugar

Directions :

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. Gently fold in the fresh raspberries.
5. In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
6. Spoon about 1 tablespoon of muffin batter into each muffin liner. Top with a spoonful of the cream cheese mixture. Cover the cream cheese with the remaining muffin batter, dividing evenly.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean.
8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

how to serve Divine Raspberry and Cream Cheese Muffins

• Serve warm or at room temperature.
• Dust with a little powdered sugar for a nice look.
• Pair with coffee or tea for breakfast.
• Offer them on a brunch table with fresh fruit.

how to store Divine Raspberry and Cream Cheese Muffins

• At room temperature: keep in an airtight container for up to 2 days.
• In the fridge: place in an airtight container for up to 5 days.
• To freeze: wrap each muffin in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Divine Raspberry and Cream Cheese Muffins

• Do not overmix the batter. Overmixing makes muffins tough.
• Gently fold in raspberries to avoid crushing them.
• Use room-temperature ingredients for better mixing.
• Spoon batter carefully to keep the cream cheese center in the middle.
• If raspberries are very wet, pat them dry on paper towel first.

variation (if any)

• Blueberry version: replace raspberries with 1 cup fresh blueberries.
• Lemon twist: add 1 teaspoon lemon zest to the batter for a bright note.
• Streusel top: mix 2 tablespoons flour, 1 tablespoon brown sugar, and 1 tablespoon butter; sprinkle on top before baking.

FAQs

Q: Can I use frozen raspberries?
A: Yes. Do not thaw them. Fold frozen raspberries in gently so they do not color the batter too much.

Q: Can I make the cream cheese filling ahead?
A: Yes. Make the cream cheese mixture and keep it in the fridge up to 2 days. Bring it to room temperature before filling.

Q: How do I know the muffins are done?
A: The tops should be golden and a toothpick in the center should come out clean or with a few moist crumbs.

Q: Can I use low-fat cream cheese?
A: Yes. Low-fat cream cheese works, but the center may be a bit less rich.

Q: Can I make mini muffins?
A: Yes. Reduce the bake time to about 12-15 minutes and watch closely.

Divine Raspberry and Cream Cheese Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft muffins blending sweet raspberries with a tangy cream cheese center, perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 large egg
• ¾ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 4 ounces cream cheese, softened
• ¼ cup powdered sugar

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Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
3. In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. Gently fold in the fresh raspberries.
5. In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
6. Spoon about 1 tablespoon of muffin batter into each muffin liner. Top with a spoonful of the cream cheese mixture. Cover the cream cheese with the remaining muffin batter, dividing evenly.
7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean.
8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

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Notes

Serve warm or at room temperature. For a nice presentation, dust with powdered sugar.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 14g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 25mg