Cream Cheese Raspberry Muffins with Butter Crumb Topping
Indulge in the irresistible charm of Cream Cheese Raspberry Muffins with Butter Crumb Topping—where tangy bursts of fresh raspberries meet the creamy decadence of a rich cream cheese center. These bakery-style muffins are crowned with a buttery, golden crumb topping that adds the perfect crunch to every bite. Made with simple pantry staples and ready in under an hour, this recipe strikes the ideal balance between sweetness and tartness. Perfect for brunch, tea time, or as a grab-and-go treat, these muffins are as beautiful as they are delicious. Serve them warm for a melt-in-your-mouth experience, and watch them disappear!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.75 cup Milk
- 2 units Eggs, large
- 1.5 teaspoons Vanilla extract
- 1.5 cups Fresh raspberries
- 8 ounces Cream cheese, softened
- 0.5 cup Powdered sugar
- 0.75 cup All-purpose flour (for crumb topping)
- 0.5 cup Brown sugar
- 0.5 cup Unsalted butter, cold and cubed
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
In a separate bowl, whisk together 0.5 cup of melted unsalted butter, 0.75 cup of milk, 2 large eggs, and 1.5 teaspoons of vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix. Fold in 1.5 cups of fresh raspberries carefully.
In another mixing bowl, beat 8 ounces of softened cream cheese and 0.5 cup of powdered sugar until creamy and smooth. Set aside.
To make the crumb topping, combine 0.75 cup of all-purpose flour, 0.5 cup of brown sugar, and 0.5 cup of cold cubed unsalted butter in a small bowl. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs.
Spoon about half of the muffin batter into the prepared muffin cups, filling them about halfway. Add 1 tablespoon of the cream cheese mixture on top of the batter in each cup. Cover the cream cheese with the remaining batter, filling the muffin cups almost to the top.
Sprinkle the crumb topping evenly over each muffin.
Bake in the preheated oven for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean (avoiding the cream cheese filling).
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
5346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.8 g | 372% | |
| Saturated Fat | 175.1 g | 875% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1156 mg | 385% | |
| Sodium | 3081 mg | 134% | |
| Total Carbohydrate | 636.7 g | 232% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 355.9 g | ||
| Protein | 71.4 g | 143% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 716 mg | 55% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
