Make raspberry cream cheese muffins as a rich and delightful way to highlight those delicious and beautiful berries of summer.
This raspberry muffin recipe results in 16 regular muffins making them perfect for sharing with a crowd or freezing for later.
Moist & Fluffy
The batter for these muffins is silky and fluffy as are the cooked muffins. These are light in texture and so very full of simple raspberry flavor.
The moistness means they will keep well for several days when stored in an airtight container at room temperature.
The recipe is quite simple but lends itself well to highlighting the raspberries and making them the star of the muffin show.
However, to make even more muffins or change up the flavor some, consider adding:
- Chocolate chips (of any variety), up to 1 cup
- Chopped or slivered almonds, up to 1 cup
- Switch the vanilla extract for almond extract
- Some dried, ground spice of choice, up to 1 teaspoon
- Grated lemon zest, up to 1 Tablespoon
I quite liked these plain and in general try to keep muffins from becoming cupcakes but to switch it up a bit and make these sweeter for brunch buffets, try one of these topping ideas:
- Drizzle with a bit of melted chocolate
- Pour on some vanilla or lemon glaze
How to Serve
Keep it simple and serve alongside eggs and fresh fruit for breakfast or brunch. It’s quite lovely tucked inside lunch boxes for snacking as well.
Slather the muffins in some homemade raspberry honey butter for an extra special summer treat.
How to Freeze
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container.
Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
- 4 Ounces Cream Cheese, softened
- 4 Tablespoons Salted Butter, softened
- 1/2 Cup Sugar
- 3 Eggs
- 1 1/2 teaspoons Vanilla Extract
- 3/4 Cup Milk
- 2 Cups Unbleached, All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 Cups Fresh Raspberries
- Preheat oven to 350 degrees Fahrenheit. Grease muffin tins.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- Cream together the cream cheese, butter, and sugar until lightly and fluffy.
- Scrape down the sides of the bowl, add the eggs and vanilla.
- Beat together until completely mixed together.
- Alternate adding the flour mixture and milk a bit at a time until everything is added and mixed into a smooth batter.
- Gently fold the raspberries into the batter.
- Spoon the batter into muffin cups, filling them about 2/3 full (divide among 16 cups).
- Bake in the preheated oven 25 minutes or until golden and an inserted tester comes out clean.
- Cool in pan 5 minutes. Run a knife around the edge of muffins and remove to cool completely on wire racks.
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Nutrition Information:Yield: 16 Serving Size: 1 muffin
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 51mgSodium: 165mgCarbohydrates: 21gFiber: 1gSugar: 7gProtein: 4g
I try but cannot guarantee this nutritional information is 100% accurate.