RASPBERRY CREAM CHEESE MUFFINS
A surprise cheesecake middle awaits you with these raspberry lemon crumb muffins!
Provided by Heather Perine
Categories Breakfast
Time 45m
Number Of Ingredients 19
Steps:
- In a small bowl, mix together the cream cheese, vanilla, confectioners' sugar and egg yolk until smooth and combined. Set aside while you prepare the muffin batter.
- Stir together the flour, sugar, and zest. Stir in the melted butter. Mixture should be crumbly.
- Preheat oven to 425F degrees.
- Butter muffin tins (wells and top) or use muffin liners.
- In a large mixing bowl, whisk together the flour, sugar baking powder, baking soda, and salt.
- In a second mixing bowl, whisk together egg, buttermilk, oil, and vanilla.
- Fold wet ingredients into dry.
- Gently fold in raspberries and lemon zest.
- Fill each muffin cup about ½ full. Spoon about a 1/2 tablespoon of cheesecake filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
- Bake for 5 minutes at 425F, then lower the heat to 375F and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it. Just be careful that your toothpick doesn't go into the cheesecake filling and you think it's wet batter! Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.
Nutrition Facts : Calories 392 kcal, Carbohydrate 46 g, Protein 5 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 53 mg, Sodium 126 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
CREAM CHEESE RASPBERRY MUFFINS WITH BUTTER CRUMB TOPPING
Really great muffins! the topping on these muffins is so yummy, that I have doubled the ingredients, as I prefer a lot of topping on my muffins, you can easily cut it in half if desired. You will most likely have left over topping, just refrigerate or freeze until the next time, these are just so delicious! Feel free to use any flavor of jam you desire, though I do think that raspberry is the best in these muffins, you may also cut down the sugar amount to suit taste, as the jam will create sweetness.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners (grease the tin first).
- Mix all the topping ingredients together until crumbly; set aside in the fridge.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In another bowl, cream butter, cream cheese and sugar with an electric mixer until fluffy.
- Add in eggs and beat until combined.
- Add in half and half or milk (if using) vanilla and raspberry jam; beat well until combined.
- Add in the flour mixture and stir with a wooden spoon JUST until combined (batter will be lumpy, do not overmix!).
- Fill the muffin tins completely to the top with batter.
- Sprinkle the topping mixture over the muffins.
- Bake for about 20-25 minutes.
Nutrition Facts : Calories 392.7, Fat 23.4, SaturatedFat 14, Cholesterol 94.4, Sodium 361.4, Carbohydrate 41.4, Fiber 0.9, Sugar 21.2, Protein 5
CREAM CHEESE RASPBERRY MUFFINS
Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. -Phyllis Schmalz, Kansas City, Kansas
Provided by Taste of Home
Time 50m
Yield 8 muffins.
Number Of Ingredients 15
Steps:
- In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.
Nutrition Facts : Calories 200 calories, Fat 9g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 163mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY CREAM CHEESE MUFFINS
Make and share this Raspberry Cream Cheese Muffins recipe from Food.com.
Provided by LMillerRN
Categories Quick Breads
Time 35m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 13
Steps:
- Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.
- Gently fold in raspberries and walnuts.
- Place 24 foil cup liners in muffin cups.
- Spoon batter evenly into liners.
- Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans; cool on a wire rack.
Nutrition Facts : Calories 142.9, Fat 4.8, SaturatedFat 2.4, Cholesterol 18.3, Sodium 143.9, Carbohydrate 22.7, Fiber 1, Sugar 13.7, Protein 2.7
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
BLACK BOTTOM MUFFINS (CREAM CHEESE AS TOPPING)
I found this recipe in Joyofbaking.com. This is the first time trying my hand on muffins as I'm a novice baker. It turned out very good - soft, moist and chocolatey. So, I think I should share this delicious muffin's recipe with all. * I didn't follow the exact amount of sugar for the muffins as I do not want it to be too sweet. So, I reduced it to 160g. ** You can add in some chopped nuts into the muffins too if you like it. *** I blended my white sugar into powdery form so that it will mix well with all the ingredients.
Provided by ken_zie
Categories Dessert
Time 55m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
- Cream Cheese Filling:
- In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
- Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
- Chocolate Cupcakes:.
- In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl mix the water, oil, vinegar, and vanilla extract.
- Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
- Evenly divide the batter among the 12 muffin cups.
- Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
- Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
- Remove from oven and place on a wire rack to cool.
- The cupcakes can be stored in the refrigerator for about 3 - 4 days.
Nutrition Facts : Calories 376.6, Fat 26.8, SaturatedFat 9.6, Cholesterol 72.7, Sodium 442, Carbohydrate 28.4, Fiber 2.4, Sugar 1.6, Protein 7.5
BANANA CREAM CHEESE MUFFINS WITH CRUMB TOPPING
Make and share this Banana Cream Cheese Muffins With Crumb Topping recipe from Food.com.
Provided by Boomette
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups all-purpose flour, baking soda, baking powder and salt.
- In a separate bowl, mash the bananas and then beat together the bananas, sugar, egg, melted butter and vanilla extract.
- Combine banana mixture with the flour mixture until just moistened.
- Spoon batter into prepared muffin cups (leave a little batter to top the cream cheese filling).
- Create the cream cheese filling by mixing together all three of the ingredients. Pour a tablespoonful onto the batter in the muffin cups. Top the cream cheese with the remaining muffin batter.
- Create the topping: use a fork and mix together the brown sugar, 1/4 cup all-purpose flour, cinnamon and butter until crumbly. Sprinkle mixture over the batter.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 281.8, Fat 10.4, SaturatedFat 6, Cholesterol 57.5, Sodium 330.3, Carbohydrate 44.1, Fiber 1.3, Sugar 26.7, Protein 3.9
RASPBERRY CREAM CHEESE MUFFINS
Make and share this Raspberry Cream Cheese Muffins recipe from Food.com.
Provided by Stacyia Monroe
Categories Breads
Time 45m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in cream cheese till the mixture resembles crumbs about the size of a pea. In a small mixing bowl combine eggs, milk, melted butter or margarine, and vanilla. Add all at once to flour mixture. Stir just till moistened. (The batter will be lumpy.).
- Fold in fresh or frozen raspberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400° oven about 20 minutes, or till golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.
Nutrition Facts : Calories 203.6, Fat 11.4, SaturatedFat 6.9, Cholesterol 56.1, Sodium 189.7, Carbohydrate 21.5, Fiber 1, Sugar 9.1, Protein 4.3
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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