Raspberry Cream Cheese Muffins

Wow, I just tried these Raspberry Cream Cheese Muffins, and oh my gosh, they are so good! I can’t stop thinking about that sweet berry taste.

I love how the soft muffin holds creamy cheese in every bite. It feels like a yummy surprise each time.

I want them for breakfast, lunch, and maybe even dinner. They fill me with a cozy, warm feeling inside.

So, let’s make some together, right now! Grab raspberries, cream cheese, and let’s start baking.

Why You’ll Love This Recipe

• Bakery-Style Texture: The combination of cream cheese and butter creates an ultra-moist crumb.
• Perfectly Balanced Flavors: Tangy raspberries contrast beautifully with the creamy, slightly sweet muffin base.
• Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
• Versatile: Enjoy them as a breakfast treat, snack, or dessert.
• Customizable: You can swap in different berries, add nuts, or even drizzle with icing for an extra indulgence.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 15 minutes
• Bake Time: 20-25 minutes
• Total Time: About 40 minutes

Servings

This recipe makes 12 standard muffins. You can double the batch for more!

Difficulty

Beginner-friendly—great for home bakers of all skill levels.

Required Kitchen Tools

• Mixing Bowls – One for dry ingredients, one for wet ingredients.
• Electric Mixer or Whisk – To cream the butter, cream cheese, and sugar.
• Muffin Tin – Standard 12-cup muffin tin.
• Paper Liners or Nonstick Spray – To prevent sticking.
• Spatula – For folding in the raspberries gently.
• Cooling Rack – To cool muffins evenly after baking.

Ingredients

Dry Ingredients

• 2 cups (250g) all-purpose flour – Provides the structure for the muffins.
• 1 ½ teaspoons baking powder – Helps the muffins rise and become fluffy.
• ½ teaspoon baking soda – Reacts with the acidic ingredients for a light texture.
• ¼ teaspoon salt – Enhances flavor and balances sweetness.
• ½ teaspoon ground cinnamon (optional) – Adds a warm depth of flavor.

Wet Ingredients

• 4 ounces (113g) cream cheese, softened – Creates a creamy, moist texture.
• ½ cup (113g) unsalted butter, softened – Adds richness and flavor.
• ¾ cup (150g) granulated sugar – Sweetens the muffins.
• 2 large eggs, at room temperature – Provides structure and helps with moisture.
• 1 teaspoon pure vanilla extract – Enhances flavor.
• ½ cup (120ml) milk – Keeps the muffins soft and moist.

Add-Ins

• 1 cup (125g) fresh raspberries – Provides a juicy, slightly tart contrast.
• 1 tablespoon all-purpose flour – Tossed with raspberries to prevent sinking.
• ½ cup (90g) white chocolate chips (optional) – Adds a sweet, creamy element.
• ¼ cup (30g) chopped nuts (almonds or pecans) (optional) – Adds a bit of crunch.

How to Make Raspberry Cream Cheese Muffins

Step 1: Preheat and Prep

1. Preheat your oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners or grease each cup with nonstick spray.

Step 2: Mix the Dry Ingredients

1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
2. Set aside.

Step 3: Cream the Butter, Cream Cheese, and Sugar

1. In a large mixing bowl, using a hand mixer or stand mixer, beat the cream cheese and butter together until smooth and creamy.
2. Add the granulated sugar and continue beating for 2-3 minutes, until light and fluffy.

Step 4: Add the Eggs and Vanilla

1. Mix in the eggs one at a time, beating well after each addition.
2. Add the vanilla extract and mix until combined.

Step 5: Combine the Wet and Dry Ingredients

1. Add half of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined.
2. Pour in the milk and mix until incorporated.
3. Add the remaining dry ingredients and mix until just combined. Avoid overmixing to keep the muffins tender.

Step 6: Fold in the Raspberries and Add-Ins

1. In a small bowl, toss the fresh raspberries with 1 tablespoon of flour to prevent them from sinking to the bottom.
2. Gently fold the raspberries into the batter using a spatula.
3. If using, fold in the white chocolate chips and/or chopped nuts.

Step 7: Fill the Muffin Tin

1. Use a cookie scoop or spoon to divide the batter evenly into the prepared muffin tin. Each cup should be about ¾ full to allow room for rising.
2. If desired, sprinkle a few extra raspberries or white chocolate chips on top for a bakery-style look.

Step 8: Bake the Muffins

1. Place the muffin tin in the preheated oven at 375°F (190°C).
2. Bake for 20-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
3. If needed, rotate the pan halfway through baking for even cooking.

Step 9: Cool the Muffins

1. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
2. Cooling on a wire rack prevents soggy bottoms and ensures the best texture.

Serving Suggestions

These Raspberry Cream Cheese Muffins are delicious on their own but can be served in a variety of ways:

• Warm with Butter – Enjoy fresh out of the oven with a bit of butter for extra richness.
• With a Dusting of Powdered Sugar – Lightly sprinkle with powdered sugar for a bakery-style touch.
• Drizzled with Honey or Glaze – A simple vanilla or lemon glaze can add an extra layer of flavor.
• Alongside Coffee or Tea – These muffins pair perfectly with your morning cup of coffee or afternoon tea.

How to Store Raspberry Cream Cheese Muffins

Room Temperature:

• Store muffins in an airtight container at room temperature for up to 2 days.
• If stacking, place parchment paper between layers to prevent sticking.

Refrigerator:

• Since these muffins contain cream cheese, they can be stored in the refrigerator for up to 5 days.
• Warm them slightly before serving for the best texture.

Freezer:

• To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag.
• Store for up to 3 months.
• To enjoy, thaw at room temperature or warm in the microwave for 15-20 seconds.

Nutrition Information

Nutrient	Per Muffin
Calories	~210 kcal
Carbohydrates	28g
Protein	4g
Fat	10g
Saturated Fat	6g
Cholesterol	45mg
Fiber	1g
Sugar	14g
Sodium	135mg

(Values are approximate and vary based on ingredient substitutions.)

Raspberry Cream Cheese Muffins FAQs

Can I use frozen raspberries?
Yes! Use frozen raspberries straight from the freezer—do not thaw, as they may become too soft.

Can I make these muffins dairy-free?
You can try swapping cream cheese for a dairy-free alternative and using coconut oil instead of butter.

Can I add a crumb topping?
Absolutely! A simple mix of butter, sugar, and flour can make a delicious streusel topping.

Conclusion

These Raspberry Cream Cheese Muffins are a perfect balance of creamy, fruity, and fluffy textures. Whether you enjoy them fresh out of the oven or save some for later, they’re bound to be a hit. Try them for breakfast, brunch, or as a snack, and let me know how they turn out!