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Raspberry Cream Cheese Muffins

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Tender raspberry muffins filled with creamy vanilla cream cheese, topped with buttery streusel, and finished with a sweet glaze.

Ingredients

  • 2/3 cup all-purpose flour
  • 1/3 cup light brown sugar
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 6 oz. cream cheese, room temperature
  • 3 Tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Greek yogurt
  • 1 1/4 cups fresh raspberries
  • 3/4 cup powdered sugar
  • 1 1/2–2 1/2 teaspoons milk or cream

Instructions

  1. Preheat the oven to 425°F. Line a standard muffin pan with paper liners and set aside.
  2. Make the crumb topping by stirring together 2/3 cup flour, brown sugar, and 1/4 teaspoon salt. Add the melted butter and mix with a fork until coarse crumbs form. Set aside.
  3. Make the cream cheese filling by mixing the softened cream cheese, 3 Tablespoons granulated sugar, cornstarch, and 1 teaspoon vanilla just until smooth and combined. Set aside.
  4. For the muffin batter, stir together 1 cup flour, baking powder, and 1/4 teaspoon salt in a large bowl. Set aside.
  5. In a medium bowl, whisk together the egg and 1/2 cup granulated sugar. Whisk in the Greek yogurt, vegetable oil, and 1/2 teaspoon vanilla until smooth.
  6. Add the wet ingredients to the dry ingredients and whisk just until combined. Do not overmix.
  7. If the raspberries are large, cut them into smaller pieces. Toss them with 1–2 teaspoons of flour, then gently fold about half into the batter.
  8. Spoon about 1 Tablespoon of muffin batter into each liner and spread slightly over the bottom. Add about 1 teaspoon to 1/2 Tablespoon of cream cheese filling in the center, followed by a few raspberry pieces. Top with more batter until each cup is about 2/3 full and no more than 3/4 full.
  9. Scatter the remaining raspberries over the muffins. Generously sprinkle with the crumb topping and gently press the crumbs into the batter.
  10. Place the muffins in the oven and immediately reduce the temperature to 350°F. Bake for 25–30 minutes, until the tops are golden brown and the centers are set.
  11. Cool in the pan for 5–10 minutes, then transfer the muffins to a wire rack to cool completely.
  12. Make the glaze by stirring the powdered sugar with 1 1/2 teaspoons milk or cream. Gradually add more liquid as needed to reach a drizzling consistency. Drizzle over the cooled muffins before serving.

Notes

  • The recipe makes approximately 10–12 muffins depending on how full the muffin cups are.
  • Avoid overmixing the batter to keep the muffins tender.
  • Large raspberries can be cut into smaller pieces for easier distribution.
  • To prevent the batter from turning pink, add more of the raspberries by hand while assembling instead of folding them all into the batter.
  • Baking time may vary depending on muffin size and how juicy the raspberries are.
  • Allow the muffins to cool before adding the glaze so it does not melt into the tops.

Nutrition

Find it online: https://yumfamilyrecipes.com/raspberry-cream-cheese-muffins/