Raspberry Cream Cheese Muffins

 

I love these raspberry cream cheese muffins ohsweetbasil.com

 

These raspberry cream cheese muffins are delicious and perfect for a Saturday morning with the family. (Or any morning for that matter). I got the recipe from my girlfriend, Nalani, but I can’t remember where she got it from. Maybe it’s her own? Anyway, the orange zest is for sure the best part of the recipe. It adds a little something wonderful to the muffins.

 

I love these raspberry cream cheese muffins ohsweetbasil.com

 

Cream cheese, juicy raspberries and just that little bit of orange zest make these muffins oh. so. good. SO GOOD! Besides the fact that these are absolutely delicious, using whole wheat flour and 2% milk instead of cream really helps to make this recipe a healthier breakfast choice without sacrificing any of the delicious flavor. Although these are absolutely scrumptious warm and fragrant right from the oven, these are also a great to make ahead to have for busy mornings and the ever present mid morning tummy growl.

 

I love these raspberry cream cheese muffins ohsweetbasil.com

 

You can serve these with a bit of your favorite jam, honey, butter, or just do like we do and eat them plain and let all the creamy raspberry goodness flood into your mouth. You won’t be able to keep a smile off your face. Surprise your family with a yummy breakfast this weekend.

 

Are Muffins Bread?

Muffins are a form of bread.

They are categorized as “quick” bread.

The leavening agent in quick bread is usually baking soda or baking powder.

The leavening agent in other bread is typically yeast.

Muffins are served for breakfast.

 

Can Muffins Be Frozen?

Let the muffins cool completely.

Wrap in foil, freezer wrap or place in freezer bag.

Muffins can be frozen for up to 3 months.

 

Are Raspberries Good For You?

Raspberries are a healthy choice of fruit.

They  contain antioxidants such as Vitamin C, quercetin and gallic acid that fight against cancer, heart and circulatory disease and age-related decline.

Raspberries have been shown to have anti-inflammatory properties.

 

 

Raspberry Cream Cheese Muffins

Yield: 16-20

Raspberry Cream Cheese Muffins

Raspberry Cream Cheese Muffins
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes

Ingredients

Recipe given by Nalani

  • 2 rounded cups of frozen or fresh raspberries
  • 3-4 Tablespoons sugar
  • 1 stick softened butter
  • 8 oz softened cream cheese
  • 1 Cup sugar
  • 1 Tablespoon orange zest
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/3 cup 2% milk (or cream)

Instructions

  1. Preheat oven to 350°.
  2. Place raspberries and sugar in a large bowl.
  3. Stir to combine so that berries are coated in sugar.
  4. Set aside.
  5. In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined.
  6. Slowly beat in the eggs and vanilla until combined.
  7. Combine the flour, wheat flour, baking powder, baking soda and salt in a separate bowl.
  8. With mixer on low, add half the flour, then half milk, then remaining flour, then remaining milk until just combined.
  9. Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full.
  10. Press 4 berries into tops of each unbaked muffin.
  11. Bake for 23-28 minutes or until golden brown on top and cooked through.
  12. Remove and let cool.

Nutrition Information:

Yield:

1620

Serving Size:

1

Amount Per Serving:Calories: 180 Saturated Fat: 0g Cholesterol: 40.9mg Sodium: 0mg Carbohydrates: 22.5g Fiber: 1.5g Sugar: 13.4g Protein: 2.8g

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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12 comments on “Raspberry Cream Cheese Muffins”

  1. These look scrumptious! I’m not a raspberry lover but certainly I can substitute another fruit. Can’t wait to try it!

  2. This is a really good muffin recipe. I mixed the raspberries through and found they had more flavour. I also found that the mixture makes more than 24 mini muffins so I was also able to make some bigger muffins too. I have also made this recipe using blueberries instead and it has worked out really well. Thanks a lot for sharing. 🙂

  3. They look delicious…I would eat them everyday!!

  4. These muffins look unbelievable! Love the color and I bet they are so yummy!

    Btw…sorry I haven't stopped by in a while, your blog looks FANTASTIC!! I love the design of it…so open and happy, a nice place to hangout and browse. Love the colors!!

  5. These were so delicious!!!! I could have eaten the whole batch in one sitting! I'm hungry just thinking of it.

  6. This sounds really yummy!! Love the color!

  7. Cranberry and cream cheese – two of my kids' favorite foods. I think these will definitely be a hit around here! ~ Belle

  8. Carrian, Sorry I haven't gotten back to you. Crazy day!! The giveaway box on my blog is just a picture gadget with a link to the giveaway post. Does that make sense? Call me if you have any questions. I hope you're feeling better and I hope it's nothing too serious. Please let me know if there's anything you need or something I can do for you. You'll be in my thoughts.

    M.

  9. Angel, I bet that blackberries would be amazing in these muffins!

  10. These look so good! I'm definitely going to try out the recipe, although maybe with blackberries since i have those on hand.