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Raspberry Cheesecake Muffins

5.0(9)

Have not made this recipe, but it sounds awesome. Fresh raspberries are folded into the batter and a cream cheese mixture is placed on top of the muffins and lightly swirled through before baking. Recipe found on the internet.

by Marie·published 2004-11-02

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Breads

Servings

12 serving(s)

Total time

40 min

prep 20 min

Calories / serving

294 kcal

Ingredients (13)

serves

1 (8 ounce) package cream cheesecream-cheese
1 eggegg
1/4 cup sugarsugar
1/2 teaspoon vanillavanilla
1 cup milkmilk
6 tablespoons butterbutter
1 teaspoon vanillavanilla
2 eggsegg
2 cups flourflour
2 1/2 teaspoons baking powderbaking-powder
1/2 teaspoon saltsalt
3/4 cup sugarsugar
1 cup fresh raspberryraspberry

Instructions (10 steps)

01Preheat oven to 400° and grease muffin tins or line with paper cups.
02In a small bowl, beat all topping ingredients together until smooth and set aside.
03In a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts.
04Cool to lukewarm, then beat in the eggs.

05In a large bowl, combine the flour, baking powder, salt and sugar.

06Add milk mixture and stir just to blend.

07Gently fold in raspberries.

08Divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin.

09Pull knife through each top to swirl lightly.

10Bake for 20 minutes or until top springs back when touched lightly.

Nutrition (per serving)

Calories: 294 kcal
Protein: 6 g
Fat: 14 g
Saturated fat: 8 g
Carbs: 36 g
Fiber: 1 g
Sugar: 18 g
Sodium: 312 mg
Cholesterol: 85 mg

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