Raspberry Cream Muffins
Start your morning on a sweet and tangy note with these irresistible Raspberry Cream Muffins! Bursting with juicy fresh raspberries and featuring a luscious cream cheese filling baked right into the center, these muffins are the ultimate combination of rich, creamy, and fruity flavors. Made with simple pantry staples like buttermilk and vanilla, this recipe yields tender, bakery-style muffins with a golden, slightly crisp exterior. Perfect for breakfast, brunch, or an afternoon treat, these muffins come together in under 40 minutes, making them as easy as they are delightful. Serve warm or at room temperature for a truly dreamy bite that will keep everyone coming back for more. Keywords: Raspberry Cream Muffins, cream cheese filling, fresh raspberry muffins, easy breakfast recipe, bakery-style muffins, brunch ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1.5 cups fresh raspberries
- 4 ounces cream cheese, softened
- 0.25 cups powdered sugar
- 1 tablespoons heavy cream
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, melted butter, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently fold the mixture until just combined. Do not overmix.
Carefully fold in the fresh raspberries, being mindful not to crush them.
In a small bowl, beat the cream cheese, powdered sugar, and heavy cream together until smooth and creamy.
Fill each muffin cup with a heaping tablespoon of the batter, then add a dollop (about 1 teaspoon) of the cream cheese mixture to the center. Top with more muffin batter until the cups are about three-quarters full.
Bake in the preheated oven for 16-18 minutes, or until the tops are golden and a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 204.1 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 524 mg | 40% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1077 mg | 23% | |
*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.
