Raspberry Cream Cheese Muffins
These Raspberry Cream Cheese Muffins are a delightful combination of juicy raspberries, creamy pockets of tangy cream cheese, and melty chocolate chips. Perfect for breakfast or dessert, these muffins are moist, fluffy, and irresistible. Whether you’re using fresh or frozen raspberries, this recipe is easy to customize and sure to impress!
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- Wet Ingredients:
- 2 large eggs
- 1 cup milk
- 1/2 cup melted butter
- Mix-Ins:
- 1 cup fresh raspberries or frozen, slightly thawed
- 4 oz cream cheese cut into small chunks
- 1/2 cup chocolate chips optional
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, sugar, and baking powder.
- In a separate bowl, whisk together the eggs, milk, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
- Carefully fold in the raspberries, cream cheese chunks, and chocolate chips, being gentle to avoid breaking the raspberries.
- Scoop the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Fresh vs. Frozen Raspberries: Fresh raspberries are ideal, but frozen raspberries work well if slightly thawed.
- Storage: Keep muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- Freezing: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave briefly before serving.
- Customizations: Swap sugar for honey or maple syrup for a natural sweetener. Add chopped nuts or coconut flakes for extra texture.