Raspberry Cheesecake Muffins
- Reviews 9
Ready In: 40 mins
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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off