Raspberry Cheesecake Muffins
photo by Lori Mama
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
Topping
- 1 (8 ounce) package cream cheese
- 1 egg
- 1⁄4 cup sugar
- 1⁄2 teaspoon vanilla
-
Muffins
- 1 cup milk
- 6 tablespoons butter
- 1 teaspoon vanilla
- 2 eggs
- 2 cups flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup sugar
- 1 cup fresh raspberry
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I have now been using this recipe for several years after finding it on this website. Whatever occasion I bake it for, I always have people raving about these muffins - my now grown children still ask for them. The topping is particularly good. It is important to follow the recipe precisely for this one.
see 4 more reviews
RECIPE SUBMITTED BY
Marie
Fairport, NY
I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.