Raspberry Cheesecake Muffins
Indulge in the perfect blend of fruity sweetness and creamy decadence with these Raspberry Cheesecake Muffins, a delightful twist on classic baked treats. Featuring a tender, golden muffin base loaded with fresh, juicy raspberries and a rich, velvety cheesecake filling, this recipe delivers flavors that feel both gourmet and comforting. With just 20 minutes of prep time and the convenience of simple pantry ingredients, these muffins make an elegant breakfast, snack, or dessert option. Ideal for brunch spreads or as a make-ahead treat, these muffins are sure to impress! Keywords: raspberry cheesecake muffins, homemade muffins, cheesecake filling, easy brunch recipes, raspberry dessert recipes.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 Egg
- 0.5 cups Whole milk
- 0.25 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cup Fresh raspberries
- 8 ounces Cream cheese (softened)
- 0.25 cups Confectioners' sugar
- 1 Egg yolk
- 0.5 teaspoons Vanilla extract (for cheesecake filling)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir to mix well.
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just mixed (do not overmix).
Fold in the fresh raspberries carefully to avoid breaking them apart.
In another bowl, prepare the cheesecake filling by beating the cream cheese and confectioners' sugar together until smooth.
Add the egg yolk and vanilla extract (for the cheesecake filling) to the cream cheese mixture and beat again until creamy and fully combined.
Spoon about a tablespoon of the muffin batter into each muffin liner, spreading it to cover the base. Add a small scoop (about 1 teaspoon) of the cheesecake filling on top.
Cover the cheesecake filling with more muffin batter, ensuring each liner is filled almost to the top. If desired, add a few more raspberry pieces on top for decoration.
Bake the muffins in the preheated oven for about 20-22 minutes, or until the tops are lightly golden and a toothpick inserted into the muffin portion (not the cheesecake filling) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature, and store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.8 g | 191% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 343.3 g | 125% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 197.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 447 mg | 34% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 694 mg | 15% | |
*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.
