Raspberry cream cheese muffins
Delight in the perfect balance of sweetness and tang with these Raspberry Cream Cheese Muffins. Made with self-raising flour, sugar, milk, vanilla extract, olive oil, egg, fresh raspberries, cream cheese, and powdered sugar, these moist and fluffy treats are ideal for breakfast or an indulgent snack. Try this easy recipe and enjoy the burst of flavors in every bite!
- 27 May 2024
- Cook time 15 min
- Prep time 15 min
- 10 Servings
- 9 Ingredients
Raspberry cream cheese muffins are a delightful treat perfect for breakfast, snack, or dessert. These muffins combine the tartness of fresh raspberries with the rich creaminess of cream cheese, all nestled within a light and fluffy muffin base. Easy to make and even easier to enjoy, these muffins are sure to be a hit with friends and family alike.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a small bowl, mix together the cream cheese and powdered sugar until smooth and set aside.
In a large bowl, combine the self-raising flour and sugar, stirring well to ensure they're evenly mixed.
In another bowl, whisk together the milk, vanilla extract, olive oil, and egg until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to over-mix; it's okay if the batter is a little lumpy.
Gently fold the raspberries into the batter, being careful not to crush them too much.
Fill each muffin cup about halfway with the batter. Add a dollop (about a teaspoon) of the cream cheese mixture on top of the batter in each muffin cup. Then, add more batter on top to cover the cream cheese, filling each muffin cup almost to the top.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your raspberry cream cheese muffins! They are delicious served warm or at room temperature and make for a perfect breakfast treat or afternoon snack.
Tips:
- Ensure that all ingredients, especially wet ones like milk and eggs, are at room temperature to ensure even mixing and better texture.
- Gently fold the raspberries into the batter to avoid them breaking apart and turning the whole batter pink.
- Use a toothpick to swirl the cream cheese mixture into the muffin batter for a marbled effect.
- Avoid over-mixing the batter as it can result in dense muffins. Mix just until all ingredients are combined.
- Sprinkle some extra powdered sugar on top of the muffins before baking for a sweet, crunchy crust.
With their combination of moist muffin, tart raspberries, and creamy cheese filling, these Raspberry cream cheese muffins are sure to become a favorite in your baking repertoire. Remember to follow the tips for the best results, and enjoy every delicious bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 55g | 15% |
| Fiber 1.88g | 5% |
| Sugar 30g | 30% |
| Fat | |
| Fat 16g | 18% |
| Saturated 3.04g | 10% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 40ug | 4% |
| Choline 27mg | 5% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.60mg | 4% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.27ug | 11% |
| Vitamin C 3.93mg | 4% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 1.42ug | 1% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.58mg | 5% |
| Magnesium, Mg 18mg | 4% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 130mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 54mg | 4% |
| Zinc, Zn 0.62mg | 6% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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