Best 11 Raspberry Cream Muffins Recipes

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Indulge in the delightful symphony of flavors with our Raspberry Cream Muffins, a culinary masterpiece that combines the tangy sweetness of raspberries with the velvety richness of cream. These muffins are not just a breakfast treat; they're an experience that tantalizes your taste buds and leaves you craving more. With three tempting variations – Classic Raspberry Cream Muffins, decadent Raspberry Cream Cheese Muffins, and irresistible Raspberry Swirl Cream Muffins – this recipe article offers a trio of muffin masterpieces that cater to every palate. Get ready to embark on a flavor journey that will leave you utterly smitten.

Check out the recipes below so you can choose the best recipe for yourself!

RASPBERRY CREAM MUFFINS



Raspberry Cream Muffins image

"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

1 cup fresh raspberries
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup butter, softened
1 large egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half cream
1 cup finely chopped vanilla or white chips
2 tablespoons brown sugar

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.

Nutrition Facts : Calories 299 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 266mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

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 SOUR CREAM MUFFINS



Raspberry Sour Cream Muffins image

This is another variation of raspberry sour cream muffins. This one is seedless if you use seedless jam, and better for those of us who don't tolerate seeds in our diet.

Provided by Whisper

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1 cup cultured sour cream
raspberry jam

Steps:

  • Sift together first four ingredients into a mixing bowl.
  • In a separate bowl cream sugar and butter till fluffy light.
  • Blend in eggs, then sour cream.
  • Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
  • Spoon batter into greased muffin cups about half full.
  • Place a teaspoon of jam atop batter, then another spoon of batter over jam.
  • Bake at 350 degrees F for 20-25 minutes.

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.

RASPBERRY SOUR CREAM MUFFINS



RASPBERRY SOUR CREAM MUFFINS image

Categories     Breakfast     Brunch     Bake

Yield 12

Number Of Ingredients 14

Topping:
2 T. chopped pecans + 2 T. sugar + 1 T. wheat germ
Batter:
1-1/4 c flour
1/2 c wheat germ
1/2 c sugar
2 t. baking powder
1 t. cinnamon
1/4 t. salt
1 c. lite sour cream
1/2 c. nonfat milk
1 egg or 2 whites, lightly beaten
1 c. fresh or frozen raspberries (unthawed)
Glaze: 1/2 c. conf. sugar + 1 T. lemon juice

Steps:

  • Preheat oven to 375F. Line muffin cups with paper (or spray with Pam). Prepare batter, stirring dry ingredients together. Blend sour cream, milk and egg, then add all at once to dry ingredients, stirring just until moistened. Don't overmix. Gently fold in berries. Fill muffin cups, sprinkle with topping, patting gently. Bake 20-25 minutes. Cool on rack 5 min, then remove from pan. Drizzle glaze over tops and serve warm.

Tips:

  • Use fresh or frozen raspberries. Fresh raspberries are ideal, but frozen raspberries can also be used. If using frozen raspberries, thaw them before using.
  • Do not overmix the batter. Overmixing can result in tough muffins.
  • Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
  • Bake the muffins until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This will help them to hold their shape.
  • Serve the muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These raspberry cream muffins are a delicious and easy-to-make breakfast or snack. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. With their moist and fluffy texture, sweet and tangy flavor, and creamy filling, these muffins are sure to become a favorite in your home.

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