RASPBERRY CREAM MUFFINS
"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 266mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.
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.
IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS
These little muffins are packed with flavor thanks to a layer or fresh raspberries and a cream cheese drizzle on top!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
- In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
- In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
- Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
- Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
Nutrition Facts : Calories 250, Carbohydrate 34 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 18 g, TransFat 1 g
BLUEBERRY-RASPBERRY MUFFINS
Lots of folks will tell you their favorite kind of muffin is blueberry. They might change their answer if they tried these Blueberry-Raspberry Muffins!
Provided by My Food and Family
Categories Dairy
Time 37m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375ºF.
- Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
- Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
- Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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
LEMON CREAM CHEESE MUFFINS
Steps:
- Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
- To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
- To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
- In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add Greek yogurt and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
- To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
- To assemble the muffins add 1 heaping Tablespoon of muffin mixture in each cup. Drop 1 Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to ¾ full.
- Generously top each muffin with streusel crumbs.
- Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
- Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
- Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over muffins and serve.
RASPBERRY CREAM CHEESE MUFFINS
Provided by Sweet Basil
Categories Over 400 Baby Shower Food Ideas that Taste Amazing
Time 43m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°.
- Place raspberries and sugar in a large bowl.
- Stir to combine so that berries are coated in sugar.
- Set aside.
- In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined.
- Slowly beat in the eggs and vanilla until combined.
- Combine the flour, wheat flour, baking powder, baking soda and salt in a separate bowl.
- With mixer on low, add half the flour, then half milk, then remaining flour, then remaining milk until just combined.
- Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full.
- Press 4 berries into tops of each unbaked muffin.
- Bake for 23-28 minutes or until golden brown on top and cooked through.
- Remove and let cool.
Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Carbohydrate 28 g, Protein 4 g, Cholesterol 50 mg, Fiber 2 g, Sugar 16 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Sodium 153 mg, UnsaturatedFat 4 g
RASPBERRY-CREAM CHEESE MUFFINS
Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries. GOOD TO KNOW: These sweets have only two-thirds the fat of traditional muffins. Walnuts are full of heart-healthy fats, and the antioxidants in raspberries can prevent heart disease and certain cancers, as well as keep your eyes, mind, and immune system sharp.
Provided by ElizabethKnicely
Categories Raspberries
Time 45m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- 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 wire rack.
CRANBERRY & CREAM CHEESE MUFFINS
These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea
Provided by Good Food team
Categories Treat
Time 40m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
- Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.33 milligram of sodium
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
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