Raspberry Cream Cheese Muffins
If you love raspberry coffee cake, then you’re going to adore these Raspberry Cream Cheese Muffins! Studded with fresh raspberries, swirled with cream cheese and raspberry jam, and crowned with streusel crumb topping, these muffins are simply fabulous!!
I love raspberries. And I adore the way cream cheese and berries complement one another.
These are no ordinary muffins, my friends… in fact, they are a rather decadent way to start the day. I could tell you how and why these muffins are so incredible, but, as they say, a picture is worth a thousand words…
Behold, the Anatomy of a Muffin (I know, I’m a dork. I can’t help it, I married a geek and it’s rubbing off on me after all these years):
These muffins are moist but fluffy. The cream cheese lends a creaminess to the muffins that is undeniably perfect with the tartness of the raspberries. And then there’s the slightly sweet, slightly crunchy crumb topping…. ah, these muffins are – in a word – divine.
I guess I gave you both pictures and words, huh? Well, I’m feeling pretty passionate about these muffins right about now.
I ate the last one a few hours ago… guess it’s time for a new batch!
Ingredients
- unsalted butter, softened
- cups sugar
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- baking soda
- salt
- buttermilk
- cream cheese
- fresh raspberries
- raspberry jam
- lemon zest
- Turbinado Sugar for sprinkling over the top (optional)
Crumb Topping:
- white sugar
- all-purpose flour
- unsalted butter
Instructions
This is meant to be a brief overview of the raspberry cream cheese muffins recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
- Preheat oven to 350 degrees. Line two muffin tins with paper liners – love large muffin papers they are easy for the kids to unwrap, and make nice big muffins.
- To prepare the topping, stir together the white sugar and flour. Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency. Stick this in the fridge while you mix up the batter.
- Cream together the butter and sugar until light and fluffy. Mix in eggs and vanilla.
- Add the flour, baking powder, baking soda, and salt and mix to combine. Then slowly add buttermilk until batter just comes together.
- Finally, use a spatula to fold in cream cheese cubes, raspberries and lemon zest.
- Fill the muffin cups about half full, and add about a half teaspoon of the jam. Add a bit more batter until the cups are about three-quarters of the way full.
- Now grab the topping from the fridge and sprinkle generously onto the muffins.
- Finally, top with a sprinkling of the Turbinado sugar, which will give the muffin top a bit of sweet crunch.
- Bake for 20-25 minutes, or until muffin centers spring back when touched. Serve warm, or chilled. Store in the refrigerator in an airtight container.
Storage
These Raspberry Cream Cheese Muffins should be refrigerated in an airtight container and they will last for about a week.
Variations
- You can easily swap out the jam and berries in this recipe for other flavors like blueberry or strawberry.
Related: Raspberry Jam Oat Bars
Serving Suggestions
These raspberry cream cheese muffins are a delicious breakfast or snack. Serve them with some Fruit Salad to help fill you up for the day. Make a batch of these and a batch of my Cranberry White Chocolate Muffins and your holiday breakfast table is set!
Similar Recipes
If you like these muffins, you might want to check out one of these other tasty recipes:
Raspberry Cream Cheese Muffins
Not ready to make these delicious muffins yet? Don’t forget to pin this recipe for later! When you do make it, please be sure to tag me on Instagram @jugglingactmama or #jugglingactmama – I’d love to see your pictures! And finally, if you get a chance, please comment and leave me a ⭐⭐⭐⭐⭐ rating below!
Raspberry Cream Cheese Muffins
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Ingredients
For the Muffins:
- ½ cup unsalted butter softened
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ½ cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 8 oz package cream cheese cut into small cubes
- 1 cup fresh raspberries
- ¼ cup raspberry jam
- 1 teaspoon lemon zest
- Turbinado Sugar for sprinkling over the top optional
For the Crumb Topping:
- ¼ cup white sugar
- ¼ cup flour
- 2 tablespoon cold butter cut into small cubes
Instructions
- Preheat oven to 350 degrees.
- Line two muffin tins with paper liners – love large muffin papers they are easy for the kids to unwrap, and make nice big muffins.
- To prepare the topping, stir together the white sugar and flour. Cut butter into mixture with a fork or pastry cutter until it reaches a crumb-like consistency.
- Stick this in the fridge while you mix up the batter.
- Cream together the butter and sugar until light and fluffy.
- Mix in eggs and vanilla.
- Add the flour, baking powder, baking soda, and salt and mix to combine.
- Then slowly add buttermilk until batter just comes together.
- Finally, use a spatula to fold in cream cheese cubes, raspberries and lemon zest.
- Fill the muffin cups about half full, and add about a half teaspoon of the jam.
- Add a bit more batter until the cups are about three-quarters of the way full.
- Now grab the topping from the fridge and sprinkle generously onto the muffins.
- Finally, top with a sprinkling of the Turbinado sugar, which will give the muffin top a bit of sweet crunch.
- Bake for 20-25 minutes, or until muffin centers spring back when touched.
- Serve warm, or chilled.
- Store in the refrigerator in an airtight container.
Equipment
- Mixing Spoon
- Knife
- Fork
Thank you so much for taking the time to stop by and leave me a note! 🙂
Yum, this looks amazing! I love that pic with all the pieces of the muffins to show the details and all the yummy goodness! 🙂
Hi Lisa, thanks for your sweet comment! 🙂
Looks yummy
Thank you Debbie – they really are!
Yum! Love the anatomy of a muffin. Very creative.
Thank you for taking the time to stop by, Tammy!
Hi Brittnei,
thanks for visiting me! hope you get a chance to try these.
Thanks for your sweet note, Carol, and thanks for stopping by!