Best 8 Raspberry Cream Cheese Muffins Recipes

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Indulge in the delightful symphony of flavors and textures with our tantalizing Raspberry Cream Cheese Muffins. These delectable treats combine the tangy sweetness of raspberries with the creamy richness of cream cheese, all enveloped in a tender, fluffy muffin embrace. Perfect for breakfast, brunch, or as an afternoon snack, these muffins are sure to become a beloved favorite.

**Raspberry Cream Cheese Muffins**

- **Prep Time:** 10 minutes
- **Cook Time:** 20-25 minutes
- **Total Time:** 30-35 minutes
- **Yield:** 12 muffins

**Ingredients:**

- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar

**Instructions:**

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the raspberries.
5. In a small bowl, beat the cream cheese and powdered sugar until smooth.
6. Fill each muffin liner about 2/3 full with the batter. Top with a dollop of cream cheese mixture.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.

**Additional Tips:**

- For a sweeter muffin, add an extra 1/4 cup of granulated sugar to the batter.
- If you don't have fresh or frozen raspberries, you can use 1 cup of thawed, unsweetened raspberries.
- For a creamier muffin, use full-fat cream cheese.
- To make mini muffins, reduce the baking time to 15-20 minutes.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

**Variations:**

- Chocolate Raspberry Cream Cheese Muffins: Add 1/2 cup of chocolate chips to the batter.
- Lemon Raspberry Cream Cheese Muffins: Add 1 tablespoon of lemon zest and 1/4 teaspoon of lemon extract to the batter.
- Blueberry Raspberry Cream Cheese Muffins: Use 1 cup of blueberries instead of raspberries.
- Strawberry Raspberry Cream Cheese Muffins: Use 1 cup of strawberries instead of raspberries.

Here are our top 8 tried and tested recipes!

IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS



Impossibly Easy Raspberry-Cream Cheese Muffins image

These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 8

6 oz fresh raspberries
5 tablespoons granulated sugar
2 1/2 cups Original Bisquick™ mix
6 tablespoons butter
3 tablespoons cream cheese, softened
2/3 cup plus 1 tablespoon milk
1/4 cup packed brown sugar
1/2 cup powdered sugar

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
  • In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
  • In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
  • Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
  • Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.

Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g

CREAM CHEESE RASPBERRY MUFFINS



Cream Cheese Raspberry Muffins image

Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. -Phyllis Schmalz, Kansas City, Kansas

Provided by Taste of Home

Time 50m

Yield 8 muffins.

Number Of Ingredients 15

3 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 large egg, room temperature
1 large egg white, room temperature
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners' sugar
1 teaspoon 2% milk

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.

Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY-CREAM CHEESE MUFFINS



Raspberry-Cream Cheese Muffins image

Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries. GOOD TO KNOW: These sweets have only two-thirds the fat of traditional muffins. Walnuts are full of heart-healthy fats, and the antioxidants in raspberries can prevent heart disease and certain cancers, as well as keep your eyes, mind, and immune system sharp.

Provided by ElizabethKnicely

Categories     Raspberries

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 12

2/3 cup reduced-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh raspberries or 2 cups frozen raspberries
1/4 cup finely chopped walnuts

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 CHEESE MUFFINS RECIPE - (4.4/5)



Raspberry-Cream Cheese Muffins Recipe - (4.4/5) image

Provided by á-175897

Number Of Ingredients 13

2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts

Steps:

  • Directions Preheat oven to 350°. 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 a wire rack. Preheat oven to 350°. 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 a wire rack.

RASPBERRY CREAM CHEESE MUFFINS



Raspberry Cream Cheese Muffins image

Make and share this Raspberry Cream Cheese Muffins recipe from Food.com.

Provided by LMillerRN

Categories     Quick Breads

Time 35m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 13

2/3 cup reduced-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups raspberries (you may use fresh or frozen)
1/4 cup finely chopped walnuts

Steps:

  • 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 a wire rack.

Nutrition Facts : Calories 142.9, Fat 4.8, SaturatedFat 2.4, Cholesterol 18.3, Sodium 143.9, Carbohydrate 22.7, Fiber 1, Sugar 13.7, Protein 2.7

RASPBERRY CREAM CHEESE MUFFINS



Raspberry Cream Cheese Muffins image

Make and share this Raspberry Cream Cheese Muffins recipe from Food.com.

Provided by lrl418

Categories     Quick Breads

Time 50m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 13

2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream or 1 cup plain yogurt
2 eggs, divided
1 teaspoon vanilla
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans (optional) or 1/2 cup walnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
  • To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
  • Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
  • Bake muffins 20-24 minutes.
  • This recipe makes 15 standard-sized muffins. If using larger or smaller sized tins baking time will need to be adjusted.
  • If you only have one muffin tin with 12 muffin cups, you can also cram all the ingredients into the 12 standard-sized tins, but be sure to grease the entire muffin pan, including the tops so the baked muffins will not stick. They will puff up and spread, and need about 8-10 more minutes baking time. You will probably want to omit the nuts as there won't be room for them
  • Another option is to make the 12 standard muffins and use the remaining batter, filling and topping in one of the small-size foil loaf pans, making a little raspberry cream cheese coffee cake! Bake alongside the muffin tins, but allow an extra 8-10 minutes of baking time for the loaf.

RASPBERRY CREAM CHEESE MUFFINS



Raspberry Cream Cheese Muffins image

These are relatively low-fat... and tasty, too!

Provided by Pauline Greenwood

Categories     Other Breakfast

Number Of Ingredients 13

5 oz cream cheese, low-fat, softened
1/3 c butter, softened
1 1/2 c sugar
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
2 c flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c buttermilk
2 c raspberries, fresh or frozen
1/4 c walnuts, chopped

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.

CREAM CHEESE RASPBERRY MUFFINS



CREAM CHEESE RASPBERRY MUFFINS image

Categories     Cake     Fruit

Yield 8 muffins

Number Of Ingredients 15

1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 egg white
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners' sugar
1 teaspoon 2% milk

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 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.

Tips:

  • Use fresh raspberries for the best flavor. Frozen raspberries can be used, but they should be thawed and drained before using.
  • Be sure to cream together the butter and sugar until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender muffin.
  • Do not overmix the batter. Overmixing can result in tough, dense muffins.
  • Fill the muffin cups only about 2/3 full. This will help to prevent the muffins from overflowing.
  • Bake the muffins at a high temperature (400°F) for the first 10 minutes. This will help to create a nice rise and golden brown tops.
  • Reduce the oven temperature to 350°F and continue to bake the muffins for an additional 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Raspberry Cream Cheese Muffins are a delicious and easy-to-make treat that are perfect for any occasion. They are light and fluffy, with a sweet and tangy raspberry filling. The cream cheese frosting adds a rich and creamy flavor that takes these muffins to the next level.

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