Raspberry Cheesecake Muffins Food

RASPBERRY CHEESECAKE MUFFINS RECIPE - (4.2/5)

Steps:

• Preheat the oven to 350°F. Mix the cream cheese and butter together in a large bowl, then beat with a mixer on high speed until well-blended. Add the sugar to the mixing bowl and beat until fluffy; then, add the vanilla, egg whites, and egg and beat well. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Then, gradually add the flour mixture and buttermilk to the cream cheese mixture while beating on low speed. Make sure to start and end with the flour mixture. Gently fold the raspberries and lemon zest into the cream cheese mixture. Place 24 cup liners in muffin cups, then spoon the batter evenly into the liners. Bake them for about 25 minutes, and test them with a toothpick in the center to make sure it comes out clean. (If not, let them bake for a few more minutes.) Enjoy!

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat together cream cheese and confectioners' sugar until smooth; set aside.
• In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
• Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
• Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

BERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.

CREAM CHEESE RASPBERRY MUFFINS

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.

RASPBERRY CHEESECAKE MUFFINS

Steps:

• Mix together the cream cheese and powdered sugar until smooth; set aside.
• In a large bowl, combine muffin ingredients.
• Do not overbeat.
• Grease 12 muffin cups or use paper liners.
• Spoon half the batter into muffin cups.
• Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
• Spoon remaining batter on top.
• Bake at 375 degrees for 20 minutes, or until lightly browned.
• Cool in pan for 5 minutes, then remove muffins and cool on rack.

RASPBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Line muffin pans with 18 cupcake liners.

RASPBERRY CREAM CHEESE MUFFINS

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.

RASPBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 400° and grease muffin tins or line with paper cups.
• In a small bowl, beat all topping ingredients together until smooth and set aside.
• In a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts.
• Cool to lukewarm, then beat in the eggs.
• In a large bowl, combine the flour, baking powder, salt and sugar.
• Add milk mixture and stir just to blend.
• Gently fold in raspberries.
• Divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin.
• Pull knife through each top to swirl lightly.
• Bake for 20 minutes or until top springs back when touched lightly.

RHUBARB CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 18 muffin cups with paper liners.
• Mix cream cheese and sugar for filling together in a bowl; set aside.
• Combine sugar and cinnamon for topping in another bowl; cut in butter until crumbly. Set aside.
• Combine flour, baking soda, baking powder and salt in a bowl. Mix brown sugar, buttermilk, oil, egg, vanilla extract, and vanilla butter and nut flavoring together in a separate bowl; add dry ingredients and mix until blended. Stir in rhubarb.
• Fill liners about 1/3 full with muffin batter. Add 1 tablespoon filling to each muffin. Add batter to completely cover the filling. Sprinkle each muffin with topping.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out mostly clean, about 20 minutes.

STREUSEL RASPBERRY MUFFINS

Steps:

• In a bowl, cream butter and sugar until light and fluffy; beat in egg. In a small bowl, mix sour cream, milk and vanilla. Combine dry ingredients; stir into creamed mixture alternately with sour cream mixture just until moistened. Gently fold in raspberries. Fill greased or paper-lined muffin cups two-thirds full. Combine flour, oats, sugar, cinnamon and salt; mix well. Cut in the butter until crumbly. Sprinkle over muffins. Bake at 400° for 18-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Dust with confectioners' sugar.

RASPBERRY-CREAM CHEESE MUFFINS RECIPE - (4.4/5)

Steps:

• Directions Preheat oven to 350°. 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. Preheat oven to 350°. 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.

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.

STARBUCKS RASPBERRY MUFFINS

Steps:

• stir 2 tbsp boiling water into the coffee. Set aside for a few minutes Heat oven to 200C/fan180C/gas 6.
• Cutout 12 x 10 cm squares of baking parchment (or use muffin cases).
• melt the butter, use a little to brush the insides of a deep 12 hole muffin tin, and leave the rest of the butter to cool. Line the tin with the paper squares/paper cases.
• Toast half the pine nuts. Strain the coffee and mix with the milk.
• Mix the flour, toasted pine nuts, sugar and bicarb of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk,cooled butter and coffee. Stir this mix into the flour mixture until almost combined-it will only need a fir stirs and the mix will feel light and airy.
• Tip in the raspberries, give a few more stirs to finish the mixing, but dont overbeat or the mix will toughen.
• Spoon the mix into the muffin tins-they will be very full.
• Scatter the rest of the pine nuts on top and bake for about 25 mins until risen and golden.Let them cool in the tin for a few mins, then move to a cooling rack.
• Eat within 2 days.

RASPBERRY-CREAM CHEESE MUFFINS

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.

CHERRY CHEESECAKE MUFFINS

Steps:

• Blend cream cheese with icing sugar, set aside.
• In bowl cream the butter and brown sugar.
• Beat in egg and orange rind.
• Combine flour, baking powder and salt.
• Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix.
• Spoon into large greased muffin tins , filling 1/2 way up. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each. Top with remaining batter.
• Sprinkle with nuts.
• Bake for 25-30 minutes at 375 until firm to the touch.
• Remove from tins.