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Raspberry Cream Cheese Muffins


Raspberry Cream Cheese Muffins



The combination of sweet raspberries and rich cream cheese provides a delicious contrast to the

center of these Raspberry Cream Cheese Muffins. Inspired by classic cheeses and nuts, this unique

combination adds a modern twist to your favorite breakfast muffins. Born from the idea that you can


start the day with something sweet but powerful, these muffins combine the sweetness of fresh fruit

with the perfect cream cheese. Perfect for breakfast when you want something special without too

much fuss. These muffins provide the perfect balance of flavors that can transform a breakfast or

festive meal.

Raspberry Cream Cheese Muffins are perfect served fresh, with a side of melted butter or as a


topping. For a fun touch, these cupcakes can be topped with a dollop of whipped cream or a thin

layer of powdered sugar. They go great with a strong cup of coffee or a glass of cold milk to start the

day or towards midnight.

Raspberry Cream Cheese Muffins



– 2 cups all-purpose flour


– 1 tablespoon baking powder

– 1/2 teaspoon salt

– 1/2 cup unsalted, fine salt

– 1 cup clean

– large egg


– 1/2 cup whole milk

– 1 teaspoon pure vanilla extract

– 1 cup vanilla, fresh or frozen (do not freeze if cold)

– 100 ml cream cheese, cut into small pieces

– 2 tablespoons granulated sugar (optional, For the above)

Directions for Use


1. Preheat the oven to 190°C and line 12 muffin tins with baking paper or grease them.

2. In a medium bowl, combine flour, baking powder and salt. Put aside.

3. Beat the butter and sugar in a large bowl with a mixer until light and fluffy.


4. Beat in the eggs, one at a time, making sure they are all well mixed before adding the next one. Stir

in vanilla.

5. Gradually add flour mixture in batches until combined, alternating with milk, starting and ending

with flour mixture. Don’t overdo it.

6. Carefully add the raspberries and cream cheese, being careful not to crush the berries.

7. Divide the dough evenly into the prepared cups, filling them approximately 2/3 of the way. If you

want, you can sprinkle some sugar on top to add a little more sweetness.

8. Bake for 25 minutes or until muffins are golden brown and a toothpick inserted into the center of

the muffin comes out.

9. Leave the muffins to cool in the tins for 5 minutes, then place them on a rack to cool completely.

Variations & Tips


– If bunnies aren’t your thing or aren’t your style, feel free to use blueberries, blackberries, or peaches

to make these adorable baskets.

– Lemon peel can be added to the powder to give it a pleasant citrus note that complements the fruit.

– Substitutions with a lower percentage of calories such as cream cheese can be used, refined sugar

can be reduced, or other sweeteners can be used.

– To make your muffins last longer, always be careful not to overmix the batter or make too much

gluten, as these can cause a feeling of tightness.

– For more flavor and texture, enjoy muffins after baking for a day or two; but can be slowly cooled

and reheated for further processing.

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