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    You are in: Home / Recipes / Raspberry Cheesecake Muffins Recipe
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    Raspberry Cheesecake Muffins

    Raspberry Cheesecake Muffins. Photo by Lori Mama

    1/1 Photo of Raspberry Cheesecake Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Kaarin's Note:

    These are so yummy!!! Inside each muffin is a pocket of raspberry jam and cream cheese. Very moist.

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Muffins

    Directions:

    1. 1
      Mix together the cream cheese and powdered sugar until smooth; set aside.
    2. 2
      In a large bowl, combine muffin ingredients.
    3. 3
      Do not overbeat.
    4. 4
      Grease 12 muffin cups or use paper liners.
    5. 5
      Spoon half the batter into muffin cups.
    6. 6
      Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
    7. 7
      Spoon remaining batter on top.
    8. 8
      Bake at 375 degrees for 20 minutes, or until lightly browned.
    9. 9
      Cool in pan for 5 minutes, then remove muffins and cool on rack.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on July 19, 2007

      25

      These muffins also turned out too dense and bisquit-like when I made them. I wish the batter had been sweeter, but the filling was very yummy! We also had trouble with the muffins 'exploding' in the pan, and with the muffin cups being very sticky and hard to remove. If I made this recipe again I would consider mixing the cream cheese into the batter and filling them with a pocket of jelly!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 19, 2007

      45

      Very lovely miffin and nice crumb. I did have to sub fresh rasberries for the jam, but I believe the jam would be tastier. I also liked the hint of lemon in the background. Thank you for posting! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2005

      45

      My husband made these muffins for me for Mother's Day (at my request). They were yummy. He did mix the cream cheese with the jam before layering and if I make these, I will do the same. The only complaint we have is that many of the muffins exploded and you couldn't get the paper lining off of the muffins. But there was a good tast. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Raspberry Cheesecake Muffins

    Serving Size: 1 (91 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 259.3
     
    Calories from Fat 90
    34%
    Total Fat 10.0 g
    15%
    Saturated Fat 6.0 g
    30%
    Cholesterol 45.1 mg
    15%
    Sodium 276.4 mg
    11%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 0.8 g
    3%
    Sugars 14.6 g
    58%
    Protein 4.8 g
    9%

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