Ingredients for Raspberry Cheesecake Muffins
- 4 ounces (113g) cream cheese, softened
- 1/4 cup (50g) powdered sugar
- 1/2 cup raspberry jam
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) milk
- Brown Sugar
- Butter
- Lemon, Zest Of
- 1 teaspoon vanilla extract
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How to Make Raspberry Cheesecake Muffins
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, beat together 4 ounces (113g) of softened cream cheese and 1/4 cup (50g) powdered sugar until smooth and creamy.
- Set the cream cheese mixture aside.
- In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1 cup (200g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Add 1/2 cup (120ml) milk, 1/4 cup (60ml) vegetable oil, 1 large egg, and 1 teaspoon vanilla extract to the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Top each muffin with 1 tablespoon of the cream cheese mixture and 1 teaspoon of raspberry jam.
- Spoon the remaining batter over the cream cheese and jam filling.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
58g
Fat
30g
Carbs
12g
