Raspberry Cream Cheese Muffins

 

Raspberry Cream Cheese Muffins

The combination of sweet raspberries and rich cream cheese provides a delicious contrast to the center of these Raspberry Cream Cheese Muffins. Inspired by classic flavors of cream and fruit, this unique combination adds a modern twist to your favorite breakfast muffins.

Born from the idea that you can start the day with something sweet but substantial, these muffins combine the sweetness of fresh fruit with the richness of cream cheese. Perfect for breakfast when you want something special without too much fuss. These muffins offer the perfect balance of flavors that can transform a morning meal or festive brunch.

Raspberry Cream Cheese Muffins are perfect served fresh, with a side of melted butter or as a topping. For an extra touch, these muffins can be garnished with whipped cream or a light dusting of powdered sugar. Pair them with a strong cup of coffee or a cold glass of milk to start the day or enjoy them as a late-night snack.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 cup raspberries, fresh or frozen (do not thaw if frozen)
• 100g cream cheese, cut into small pieces
• 2 tablespoons granulated sugar (optional, for topping)

Directions

1. Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners or grease the tins.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
4. Beat in the egg, making sure it is well combined. Stir in the vanilla extract.
5. Gradually add the flour mixture in batches, alternating with the milk, starting and ending with the flour mixture. Do not overmix.
6. Gently fold in the raspberries and cream cheese, being careful not to crush the berries.
7. Divide the batter evenly into the prepared muffin cups, filling each about 2/3 full. Optionally, sprinkle some sugar on top for added sweetness.
8. Bake for 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Variations & Tips

• If raspberries aren’t your preference, try using blueberries, blackberries, or peaches for a different flavor profile.
• Lemon zest can be added to the batter to give it a pleasant citrus note that complements the fruit.
• Feel free to use lower-fat cream cheese or alternative sweeteners to reduce the calorie content.
• Avoid overmixing the batter, as this can result in tough muffins. Mixing too much develops gluten, which can affect the texture.
• Muffins can be enjoyed immediately or stored for a day or two, then gently reheated for the best flavor and texture.