Best Raspberry Cream Muffins Recipes

RASPBERRY CREAM MUFFINS

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.

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 SOUR CREAM MUFFINS

Steps:

• Sift together first four ingredients into a mixing bowl.
• In a separate bowl cream sugar and butter till fluffy light.
• Blend in eggs, then sour cream.
• Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
• Spoon batter into greased muffin cups about half full.
• Place a teaspoon of jam atop batter, then another spoon of batter over jam.
• Bake at 350 degrees F for 20-25 minutes.

IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS

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.

RASPBERRY CREAM MUFFINS

Steps:

• Toss raspberries with 1/4 cup sugar and set aside.
• Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts.
• Combine flour, baking powder, and salt. Add alternately to creamed mix with half and half. Stir in chips and raspberries.
• Fill paper lined muffin cups 3/4 full. Mix brown sugar and 2T sugar and sprinkle over batter. Bake at 375 degrees for 25-30 minutes until a toothpick comes out clean.

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.

CREAM CHEESE RASPBERRY MUFFINS WITH BUTTER CRUMB TOPPING

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.

RASPBERRY CREAM CHEESE MUFFINS

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.

RASPBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°F.
• In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
• To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
• Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
• Bake muffins 20-24 minutes.
• This recipe makes 15 standard-sized muffins. If using larger or smaller sized tins baking time will need to be adjusted.
• If you only have one muffin tin with 12 muffin cups, you can also cram all the ingredients into the 12 standard-sized tins, but be sure to grease the entire muffin pan, including the tops so the baked muffins will not stick. They will puff up and spread, and need about 8-10 more minutes baking time. You will probably want to omit the nuts as there won't be room for them
• Another option is to make the 12 standard muffins and use the remaining batter, filling and topping in one of the small-size foil loaf pans, making a little raspberry cream cheese coffee cake! Bake alongside the muffin tins, but allow an extra 8-10 minutes of baking time for the loaf.

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 CREAM CHEESE MUFFINS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Combine cream cheese and butter in a large bowl. Beat on high until well-blended.
• 3. Add sugar; beat until fluffy
• 4. Add vanilla, egg whites and egg; beat well
• 5. Lightly spoon flour into dry measuring cup; level with knife. Combine flour with baking powder, baking soda and salt.
• 6. With mixer on low speed add flour mixture and buttermilk alternately to cream cheese mixture, beginning and ending with the flour mixture.
• 7. Gently fold in raspberries and walnuts.
• 8. Line 24 muffin tins; spoon batter evenly into liners.
• 9. Bake 25 minutes or until toothpick inserted in center comes out clean.
• 10. Remove from pans; cool on a wire rack.

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 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 SOUR CREAM MUFFINS

Steps:

• Preheat oven to 375F. Line muffin cups with paper (or spray with Pam). Prepare batter, stirring dry ingredients together. Blend sour cream, milk and egg, then add all at once to dry ingredients, stirring just until moistened. Don't overmix. Gently fold in berries. Fill muffin cups, sprinkle with topping, patting gently. Bake 20-25 minutes. Cool on rack 5 min, then remove from pan. Drizzle glaze over tops and serve warm.

RASPBERRY SOUR CREAM MUFFINS

Steps:

• Make topping: in a small bowl combine pecans, 2 T of sugar and 1 T of wheat germ.
• Set aside.
• If using fresh raspberries, rinse and pat dry, set aside.
• Combine flour 1/2 cup sugar, 1/2 cup wheat germ, baking powder, cinnamon and salt in a large bowl, mix well.
• In a medium bowl, combine sour cream, milk and egg, blend well.
• Add sour cream mixture all at once to dry ingredients, mix just until dry ingredients are moistened (do not overmix).
• Gently fold in raspberries.
• Fill cups of muffin pan, lined with paper baking cups, to almost full.
• Sprinkle with topping, patting gently.
• Bake in a 350° oven 23 to 26 minutes, until a toothpick inserted in center without touching a berry comes out clean.
• Let muffins cool about 5 minutes before removing from pan.
• Meanwhile, for glaze, combine powdered sugar and lemon juice in a small bowl, mix until smooth.
• Drizzle over muffins.
• Serve muffins warm.