Cream Cheese Raspberry Muffins With Butter Crumb Topping

Really great muffins! the topping on these muffins is so yummy, that I have doubled the ingredients, as I prefer a lot of topping on my muffins, you can easily cut it in half if desired. You will most likely have left over topping, just refrigerate or freeze until the next time, these are just so delicious! Feel free to use any flavor of jam you desire, though I do think that raspberry is the best in these muffins, you may also cut down the sugar amount to suit taste, as the jam will create sweetness.

• Ready In: 40 mins
• Yields: 12 muffins

Ingredients

• 1 3⁄4 cups flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄2 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sugar (or to taste)
• 2  eggs
• 1⁄4 cup half-and-half cream or 1⁄4 cup milk
• 1 1⁄2 teaspoons vanilla
• 1⁄4 cup  raspberry jam

• TOPPING

• 1⁄2 cup  cold butter (no subs)
• 1⁄2 cup flour
• 1⁄2 cup brown sugar
• 2  teaspoons cinnamon

Directions

1. Set oven to 350 degrees.
2. Line 12 muffin tins with paper liners (grease the tin first).
3. Mix all the topping ingredients together until crumbly; set aside in the fridge.
4. In a large bowl, combine flour, baking powder, baking soda and salt.
5. In another bowl, cream butter, cream cheese and sugar with an electric mixer until fluffy.
6. Add in eggs and beat until combined.
7. Add in half and half or milk (if using) vanilla and raspberry jam; beat well until combined.
8. Add in the flour mixture and stir with a wooden spoon JUST until combined (batter will be lumpy, do not overmix!).
9. Fill the muffin tins completely to the top with batter.
10. Sprinkle the topping mixture over the muffins.
11. Bake for about 20-25 minutes.