Raspberry Cream Cheese Muffins Recipe

Indulge in the delightful taste of these light and fluffy Raspberry Cream Cheese Muffins! This recipe, inspired by Cooking Light, perfectly balances tangy cream cheese, sweet raspberries, and a hint of nutty walnuts. Easy to make and bursting with fresh berry flavor, these muffins are perfect for breakfast, brunch, or an afternoon treat. Get ready for a delicious baking experience!

Prep Time 20 mins
Cook Time 35 mins
Calories 142.9 kcal
Protein 5g
Rating 4.5 (8 Reviews)
Raspberry Cream Cheese Muffins 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Cream Cheese Muffins

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How to Make Raspberry Cream Cheese Muffins

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream together 4 ounces (113g) softened cream cheese and 1/2 cup (113g) unsalted butter until smooth.
  3. Add 1 cup (200g) granulated sugar and beat with an electric mixer on high speed until light and fluffy (about 3-5 minutes).
  4. Beat in 1 teaspoon vanilla extract, 2 large egg whites, and 1 large egg until well combined.
  5. In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Gently fold in 1 cup (140g) fresh raspberries and 1/2 cup (60g) chopped walnuts.
  8. Fill muffin liners about 2/3 full.
  9. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

54g

Fat

12g

Carbs

7g

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