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Raspberry Cream Cheese Muffins

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I love raspberries.  And I adore the way cream cheese and berries compliment 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 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.

Muffin Ingredients:
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 eggs
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

Crumb Topping:
1/4 cup white sugar
1/4 cup flour
2 T cold butter, cut into small cubes

Turbinado Sugar for sprinkling

Directions:

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.

You’ll want to make these again and again because they are amazing, friends… so amazing!

Reader Interactions

Comments

  3. Lisa says

    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

  4. Brittnei Washington says

    Wow! These muffins look incredible! I think my favorite part of the post is the picture that you made of the muffin describing its anatomy as though it was like a human body. Very intuitive! Thank you for linking up to the Mommy Monday hop! Following you now on social media! 🙂

    Reply

  7. Brenna says

    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

  9. Carol says

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

    So glad I found you on Wow Me Wednesday! 🙂

    Reply

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