Raspberry Cream Cheese Muffins

READY IN: 35mins
Recipe by LMillerRN

From Cooking Light.

Top Review by muffyn

i made these with blueberries for my co-workers and they all loved them! i added a little blueberry preserves to extra cream cheese and spooned a small dollop into the centers of the muffins! this turned out quite well!

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Gently fold in raspberries and walnuts.
  4. Place 24 foil cup liners in muffin cups.
  5. Spoon batter evenly into liners.
  6. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.
  7. Remove from pans; cool on a wire rack.

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