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    Home » Recipes » Breakfast

    Raspberry Cream Cheese Muffins

    Published: Aug 4, 2013 · Modified: Jul 22, 2022 by Ang Paris · 13 Comments
    This post may contain affiliate links·

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    Easy, moist and delicious - my Raspberry Cream Cheese Muffins are the perfect way to start your day!
    Total Time 40 minutes minutes
    Jump to Recipe Add to Favorites Go to Collections Print Recipe
    Learn to make moist and fluffy raspberry cream cheese muffins. These are the most decadent way to start your day. via @jugglingactmamaLearn to make moist and fluffy raspberry cream cheese muffins. These are the most decadent way to start your day. via @jugglingactmamaLearn to make moist and fluffy raspberry cream cheese muffins. These are the most decadent way to start your day. via @jugglingactmama

    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!!

    Close up image of a raspberry cream cheese muffin on a pink paper napkin.
    Jump to:
    • 🧂 Ingredients
    • 🔪Instructions
    • ⏲️ Storage
    • 📖 Variations
    • 🍴 Serving Suggestions
    • 😋 Similar Recipes
    • 📋 Raspberry Cream Cheese Muffins
    • Raspberry Cream Cheese Muffins
    • 💬 Comments

    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):

    Ingredients inside a raspberry cream cheese muffin - cream cheese, turbinado sugar, fresh raspberries, crumb topping and raspberry jam.

    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.

    1. 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.
    2. 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.
    3. Cream together the butter and sugar until light and fluffy. Mix in eggs and vanilla.
    4. Add the flour, baking powder, baking soda, and salt and mix to combine.  Then slowly add buttermilk until batter just comes together.
    5. Finally, use a spatula to fold in cream cheese cubes, raspberries and lemon zest.
    6. 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.
    7. Now grab the topping from the fridge and sprinkle generously onto the muffins. 
    8. Finally, top with a sprinkling of the Turbinado sugar, which will give the muffin top a bit of sweet crunch.
    9. 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.

    🍴 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:

    • White Chocolate Cranberry Muffins
    • Banana Bread with Chocolate Chips and Coconut
    • Strawberry Cream Cheese Pull Apart Bread
    • Apple Cinnamon Muffins with Brown Sugar Topping
    • Pancake Mix Muffins on a plate with strawberries, blueberries and chocolate chips.
      Pancake Mix Muffins
    • Close up of a Cinnamon Banana Bread Muffin on a napkin.
      Cinnamon Banana Bread Muffins
    • PEANUT BUTTER CHOCOLATE CHIP MUFFINS #PMedia #ad #SamsClubBTS, #StartSchoolLikeAChampion #JIF
      Peanut Butter Chocolate Chip Muffins
    • Banana and Carrot Muffins

    📋 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!

    Close up image of a raspberry cream cheese muffin.

    Raspberry Cream Cheese Muffins

    Easy, moist and delicious - my Raspberry Cream Cheese Muffins are the perfect way to start your day!
    Add to Your Recipe BoxGo to Collections
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    Print Pin Rate
    Course: Breakfast, brunch
    Cuisine: American
    Keyword: Raspberry Cream Cheese Muffins
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 400kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Equipment

    • Stand Mixer
    • Measuring Spoons
    • Liquid Measuring Cup
    • Dry Measuring Cups
    • Large Mixing Bowl
    • Mixing Spoon
    • Knife
    • Fork
    • Muffin Tin - 12 Count

    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 T 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.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 400kcal | Carbohydrates: 55g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 353mg | Potassium: 186mg | Fiber: 2g | Sugar: 31g | Vitamin A: 624IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 2mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    Reader Interactions

    Comments

    1. Ang says

      August 05, 2013 at 7:42 pm

      Thank you so much for taking the time to stop by and leave me a note! 🙂

      Reply
    2. Lisa says

      August 05, 2013 at 8:17 pm

      Yum, this looks amazing! I love that pic with all the pieces of the muffins to show the details and all the yummy goodness! 🙂

      Reply
      • Ang says

        August 08, 2013 at 7:31 pm

        Hi Lisa, thanks for your sweet comment! 🙂

        Reply
    3. Debbie Mitchell says

      August 05, 2013 at 6:44 pm

      Looks yummy

      Reply
      • Ang says

        August 05, 2013 at 7:42 pm

        Thank you Debbie - they really are!

        Reply
    4. Tammy N says

      August 08, 2013 at 1:19 pm

      Yum! Love the anatomy of a muffin. Very creative.

      Reply
      • Ang says

        August 08, 2013 at 7:33 pm

        Thank you for taking the time to stop by, Tammy!

        Reply
    5. Ang says

      August 08, 2013 at 7:32 pm

      Hi Brittnei,
      thanks for visiting me! hope you get a chance to try these.

      Reply
    6. Catherine Wood says

      August 08, 2013 at 8:43 pm

      Wow those look delicious!!! I love your "anatomy of a muffin"...so cute! By the way, I found my way here through the Less Laundry, More Linking party! 🙂

      Reply
    7. Brenna says

      August 09, 2013 at 12:39 am

      Wow, these look great! I can't wait to make these for my family. I'm pinning this now! Thank you so much for sharing this with the Less Laundry, More Linking party.

      Reply
    8. KatBell says

      August 11, 2013 at 12:23 am

      These look amazing. Pinned for later. Came here through Less Laundry, More Linking party.

      Reply
    9. Carol says

      April 01, 2015 at 9:11 am

      Oh boy those look wonderful-what a special treat for breakfast.

      So glad I found you on Wow Me Wednesday! 🙂

      Reply
      • Ang Paris says

        April 01, 2015 at 9:31 am

        Thanks for your sweet note, Carol, and thanks for stopping by!

        Reply

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    Welcome! I'm Ang - the Juggling Act Mama! I love sharing quick and easy recipes, creative DIY projects, and fun family travel with you. Like many of you, I am a multi-tasking mama juggling priorities which is why here I offer solutions to tame your hectic lifestyle.

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