Description
These raspberry and cream cheese muffins offer a delightful balance of tart fruit and rich, creamy cheese. They are an indulgent treat for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- ¾ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix. Gently fold in the fresh raspberries.
- In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Spoon about 1 tablespoon of muffin batter into each muffin liner. Top with a spoonful of the cream cheese mixture. Cover the cream cheese with the remaining muffin batter, dividing evenly.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh raspberries for the best flavor and texture.
- Do not overmix the muffin batter; this can result in tough muffins.
- Ensure cream cheese is softened for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg