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Behold, the Anatomy of a Muffin:
I guess I gave you both a 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.
I think I’m going through withdrawal already…
Guess it’s time for another batch – here’s the recipe!
Raspberry Cream Cheese Muffins
Adapted from here.
1/2 cup unsalted butter, softened
1 1/4 cups sugar
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 (8-oz) package cream cheese, cut into small cubes
1 cup fresh raspberries
1/4 cup raspberry jam
1 teaspoon lemon zest
1/4 cup white sugar
1/4 cup flour
2 T cold butter, cut into small cubes
Turbinado Sugar for sprinkling
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.
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.
You’ll want to make these again and again because they are amazing, friends… so amazing!