Best Impossibly Easy Raspberry Cream Cheese Muffins Recipes

CREAM CHEESE RASPBERRY MUFFINS

Steps:

• In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.

RASPBERRY CREAM CHEESE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine cream cheese and butter in a large bowl. Beat on high until well-blended.
• 3. Add sugar; beat until fluffy
• 4. Add vanilla, egg whites and egg; beat well
• 5. Lightly spoon flour into dry measuring cup; level with knife. Combine flour with baking powder, baking soda and salt.
• 6. With mixer on low speed add flour mixture and buttermilk alternately to cream cheese mixture, beginning and ending with the flour mixture.
• 7. Gently fold in raspberries and walnuts.
• 8. Line 24 muffin tins; spoon batter evenly into liners.
• 9. Bake 25 minutes or until toothpick inserted in center comes out clean.
• 10. Remove from pans; cool on a wire rack.

RASPBERRY CREAM CHEESE MUFFINS

Steps:

• In a small bowl, mix together the cream cheese, vanilla, confectioners' sugar and egg yolk until smooth and combined. Set aside while you prepare the muffin batter.
• Stir together the flour, sugar, and zest. Stir in the melted butter. Mixture should be crumbly.
• Preheat oven to 425F degrees.
• Butter muffin tins (wells and top) or use muffin liners.
• In a large mixing bowl, whisk together the flour, sugar baking powder, baking soda, and salt.
• In a second mixing bowl, whisk together egg, buttermilk, oil, and vanilla.
• Fold wet ingredients into dry.
• Gently fold in raspberries and lemon zest.
• Fill each muffin cup about ½ full. Spoon about a 1/2 tablespoon of cheesecake filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
• Bake for 5 minutes at 425F, then lower the heat to 375F and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it. Just be careful that your toothpick doesn't go into the cheesecake filling and you think it's wet batter! Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.

RASPBERRY-CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°F.
• Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
• Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire rack.

RASPBERRY CREAM MUFFINS

Steps:

• In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.