Raspberry And Cream Cheese Muffins You’ll Absolutely Love

Raspberry And Cream Cheese Muffins You’ll Absolutely Love

These perfectly moist Raspberry and Cream Cheese Muffins are bursting with sweet and tangy fruit and a creamy cheesecake filling. An easy, bakery-style breakfast treat.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 280 kcal

Equipment

• Muffin Tin
• Mixing Bowls
• Hand Mixer

Ingredients

  

For the Cream Cheese Filling

• 4 oz cream cheese full-fat block style, softened
• 3 tbsp granulated sugar
• 0.5 tsp vanilla extract

For the Muffin Batter

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 cup unsalted butter melted and cooled
• 2 large eggs room temperature
• 0.5 cup milk
• 1 tsp vanilla extract
• 1 cup raspberries fresh or frozen

Instructions

 

• Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners.
• Make the Filling: In a small bowl, beat the softened cream cheese, 3 tbsp sugar, and 1/2 tsp vanilla extract until smooth. Set aside.
• Mix Dry Ingredients: In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
• Mix Wet Ingredients: In a large bowl, whisk the melted butter, eggs, milk, and 1 tsp vanilla extract until combined.
• Combine: Pour the dry ingredients into the wet ingredients. Mix with a spatula until just incorporated (do not overmix).
• Add Berries: Gently fold in the raspberries with a few turns of the spatula.
• Assemble: Fill muffin cups halfway with batter. Add a teaspoon of cream cheese filling to the center. Top with remaining batter until cups are 3/4 full.
• Bake: Bake for 18-22 minutes until golden brown and a toothpick inserted into the cake part comes out clean.
• Cool: Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Storage: Store in an airtight container at room temperature for up to 3 days.

Keyword baking, Muffins, Raspberry and cream cheese muffins

Have you ever craved those gorgeous, overflowing muffins from a local bakery? What if I told you that you could create something even more delicious right in your own kitchen?

We’re talking about the ultimate Raspberry and Cream Cheese Muffins. Picture this: a perfectly moist crumb, bursting with the sweet and tangy pop of raspberries, all balanced by a dreamy, creamy swirl of cream cheese filling.

This easy muffin recipe is more than just a quick breakfast idea—it’s a guaranteed crowd-pleaser that will make any morning feel special. They’ve become an absolute family favorite here, and I just know you’ll love them too.

Why You’ll Fall in Love with These Muffins

Beyond their incredible taste, there are a few reasons this easy muffin recipe will quickly become a staple in your kitchen.

• Irresistible Flavor Combo: The tart pop of juicy raspberries cuts through the rich, tangy cream cheese for a perfectly balanced bite every time. It’s a classic pairing that makes these homemade muffins feel truly special.
• Bakery-Style Quality at Home: Forget dry, crumbly muffins! This recipe delivers a perfectly moist and tender crumb that rivals your favorite café. You get that impressive, high-end result with wonderfully simple ingredients.
• Wonderfully Quick & Easy: This is the perfect quick breakfast idea for a busy week or a lazy weekend. The steps are straightforward, making it a fantastic and rewarding recipe for bakers of all skill levels.
• The Perfect Make-Ahead Treat: These muffins are a certified crowd-pleaser! Bake a batch ahead of time for an easy grab-and-go make-ahead snack, a welcome addition to any brunch table, or a simple yet elegant dessert.

The Ingredients You’ll Need

The magic of this recipe comes from combining simple, high-quality baking staples. Let’s get everything organized! One of my top tips is to set out your cream cheese and eggs ahead of time. Using room temperature ingredients is a game-changer for achieving a smooth, uniform batter.

For the Dreamy Cream Cheese Filling:

• Cream Cheese: 4 oz (113g) of full-fat, block-style cream cheese. It’s important to use the brick, not the spreadable tub, and let it soften on your counter until it’s pliable.
• Granulated Sugar: 3 tablespoons (38g) to lightly sweeten the filling.
• Vanilla Extract: ½ teaspoon of pure vanilla extract for a hint of warmth.

For the Fluffy Muffin Batter:

• All-Purpose Flour: 2 cups (250g), which will form the base of our muffins.
• Granulated Sugar: ¾ cup (150g) for the main sweetness.
• Baking Powder: 2 teaspoons. This is our leavening agent that creates that gorgeous, fluffy lift.
• Salt: ½ teaspoon to enhance all the other flavors.
• Unsalted Butter: ½ cup (113g). We will melt this and let it cool down just a bit before using it.
• Large Eggs: 2, at room temperature.
• Milk: ½ cup (120ml). Whole milk or 2% is great, but buttermilk also adds a wonderful tang if you have it.
• Vanilla Extract: 1 teaspoon of pure vanilla.
• Raspberries: 1 cup (approx. 125g). You can use either fresh or frozen raspberries. If using frozen, there’s no need to thaw them—just toss them in straight from the freezer!

Let’s Get Baking: A Step-by-Step Guide

Ready to bring these delicious muffins to life? The process is wonderfully simple. First things first, preheat your oven to 400°F (200°C) and line a standard 12-cup muffin tin with paper liners.

Step 1: Whip Up the Cream Cheese Filling

In a small bowl, combine your softened cream cheese, granulated sugar, and vanilla extract. Use a hand mixer or a sturdy whisk to beat the mixture until it’s completely smooth and creamy, with no lumps remaining. Set this bowl aside for a few minutes.

Step 2: Mix the Muffin Batter

1. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Getting these evenly mixed now ensures a consistent texture later.
2. Combine Wet Ingredients: In a separate, larger bowl, whisk the melted butter, eggs, milk, and vanilla extract until they are well combined.
3. Bring Them Together: Pour the dry ingredient mixture into the wet ingredient bowl. Using a spatula, mix until they are just incorporated. A few lumps in the batter are perfectly fine! The most important rule for tender muffins is do not overmix.
4. Fold in the Berries: Gently fold in the raspberries with just two or three turns of your spatula. This prevents them from breaking apart and staining the entire batter.

Step 3: Assemble and Bake to Perfection

1. First Layer: Spoon the muffin batter into your prepared liners, filling each one about halfway.
2. Add the Filling: Place a small dollop (about a generous teaspoon) of the cream cheese filling right into the center of the batter in each cup.
3. Final Layer: Top each cup with the remaining batter, filling them until they are about three-quarters full.
4. Bake: Place the muffin tin in your preheated oven and bake for 18-22 minutes. The muffins are done when they are puffed up, golden brown, and a toothpick inserted into the cakey part (avoiding the cream cheese center) comes out clean.
5. Cool: Let the muffins cool in the tin for 5 minutes before moving them to a wire rack to cool completely. This helps them set and prevents them from getting soggy. Enjoy!

Pro Tips & Fun Variations

Want to take your muffins from great to absolutely unforgettable? Here are a few of my favorite tricks and creative twists to ensure perfect results every time.

My Top Tips for Success

• Room Temperature is Key: I mentioned it before, but it’s worth repeating! Softened cream cheese and room temperature ingredients like eggs blend together seamlessly. This simple step is your ticket to a silky-smooth batter and a perfectly creamy, lump-free filling.
• Fresh vs. Frozen Berries: Good news! Both work beautifully in this recipe. If you’re using frozen berries, add them straight from the freezer while they are still solid. Thawing them first can release excess water, making the batter runny and causing the color to bleed.
• The Gentle Fold: When adding the raspberries, use a spatula to gently fold them in with just a few turns. This keeps the berries whole and prevents them from sinking to the bottom or turning your batter purple.
• Don’t Skip the Cooling Rack: That five-minute rest in the tin is important, but moving the muffins to a cooling rack afterward is crucial. It allows air to circulate all around, preventing the bottoms from getting damp and ensuring a perfect texture.

Easy & Delicious Variations

• Add a Zing of Lemon: For a bright, citrusy note that pairs wonderfully with raspberry, mix the zest of one lemon into your muffin batter. Adding a little zest to the cream cheese filling is also fantastic!
• Include White Chocolate: For an extra touch of decadence, fold in ½ cup of white chocolate chips along with the raspberries. The creamy sweetness is a perfect match.
• Create a Streusel Topping: For that crunchy, bakery-style finish, mix ⅓ cup flour, ¼ cup brown sugar, and 3 tablespoons of cold, cubed butter with your fingertips until crumbly. Sprinkle this streusel topping over the muffins just before baking.
• Make Them Mini: This recipe is perfect for mini muffins! Simply use a mini muffin tin and reduce the bake time to about 10-13 minutes, or until a toothpick comes out clean.

Ways to Serve & Enjoy Your Muffins

These raspberry and cream cheese muffins are a complete treat all on their own, but here are a few delightful ways to serve them.

• Simply Warm: There is truly nothing better than enjoying one of these muffins while it’s still slightly warm from the oven. The cream cheese center is perfectly soft and gooey. It’s an ideal companion to your morning coffee or a relaxing afternoon tea.
• A Touch of Elegance: For a beautiful, bakery-worthy finish, let the muffins cool completely and give them a light dusting of powdered sugar. You can also create a simple glaze by whisking a bit of powdered sugar with a few drops of milk or lemon juice and drizzling it over the tops.
• The Star of a Brunch Spread: Make these muffins the centerpiece of your next weekend meal. They look absolutely stunning on a platter as part of a brunch spread, served alongside fresh fruit, yogurt parfaits, and savory egg dishes.
• With a Pat of Butter: For a truly classic and comforting experience, slice a warm muffin in half and add a small smear of quality salted butter. It’s simple, decadent, and utterly delicious.

And there you have it—a simple, straightforward path to what I truly believe are the best raspberry muffins you’ll ever make. With their perfectly moist crumb, bright pops of raspberry, and that surprise swirl of creamy cheesecake, these homemade muffins prove that you don’t need a trip to the bakery for a truly special treat.

This recipe is more than just easy and delicious; it’s a reliable family favorite that brings so much joy, whether you’re baking for a quiet morning or a bustling brunch.

I truly hope you love every bite. Happy baking!

Your Baking Questions, Answered

Here are a few quick answers to common questions that might pop up while you’re baking.

• What’s the best way to store these muffins?To keep them fresh, place your completely cooled muffins in an airtight container. They’ll stay moist and delicious at room temperature for about 2-3 days. A little trick I use is to lay a paper towel on top of the muffins inside the container; it helps absorb any extra moisture and keeps the tops from getting sticky.
• Can you freeze these muffins?Definitely! They freeze wonderfully. Let them cool all the way down, then place them in a freezer-safe bag or container, separating any layers with parchment paper. They’ll be good for up to 3 months. When you’re ready to eat one, just let it thaw on the counter or give it a quick 20-30 seconds in the microwave.
• Help! Why are my muffins dense instead of fluffy?This is the most common muffin-making hiccup, and it almost always comes down to one thing: overmixing. The moment you combine your wet and dry ingredients, you want to mix them as little as possible. Use a spatula and fold just until you no longer see big streaks of flour. A lumpy, slightly shaggy batter is the secret to a tender, fluffy muffin!
• How do I stop all my raspberries from sinking?Ah, the floating fruit challenge! Here’s an easy fix: Before you add the raspberries to the batter, toss them in a small bowl with one tablespoon of your dry flour mixture. This light floury coat gives them just enough structure to help them “grip” the batter and stay suspended while they bake, rather than sinking right to the bottom.