Raspberry Cream Cheese Muffins
Indulge in the perfect balance of tart, sweet, and creamy with these irresistible Raspberry Cream Cheese Muffins. Made with tender all-purpose flour and bursting with the fresh flavor of ripe raspberries, these muffins offer a delightful surprise— a rich, velvety cream cheese filling baked right into the center. With just 15 minutes of prep time and an easy-to-follow layering technique, this recipe delivers bakery-style results in the comfort of your own kitchen. Ideal for breakfast, brunch, or an afternoon treat, these muffins bake to golden perfection and pair beautifully with a steaming cup of coffee or tea. Plus, they’re great for make-ahead storage, staying moist and delicious for up to three days in the fridge. Treat your taste buds to a fruity and creamy delight that’s as visually appealing as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and slightly cooled
- 0.75 cups milk
- 1 teaspoons vanilla extract
- 2 units large eggs
- 1.5 cups fresh raspberries
- 8 ounces cream cheese, softened
- 0.25 cups powdered sugar
- 0.5 teaspoons vanilla extract (for cream cheese filling)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, vanilla extract, and eggs. Whisk thoroughly until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix. The batter may be slightly lumpy.
Gently fold in the fresh raspberries. Be careful not to crush them while mixing.
In another bowl, prepare the cream cheese filling by beating the softened cream cheese, powdered sugar, and the 1/2 teaspoon of vanilla extract together until smooth and creamy.
Spoon a heaping tablespoon of the muffin batter into each prepared muffin cup. Add about a teaspoon of the cream cheese filling in the center of each cup. Cover with another tablespoon of muffin batter, ensuring the cream cheese is fully encased.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 113.8 g | 569% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 898 mg | 299% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 80.9 g | 29% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 55.3 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 584 mg | 45% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 964 mg | 21% | |
*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.
