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.
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.