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Raspberry Swirl Cream Cheese Muffins

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Raspberry Swirl Cream Cheese Muffins are a delightful treat that transforms any morning into a joyful occasion. With a soft, fluffy texture, these muffins boast a creamy swirl of rich cream cheese and vibrant raspberry filling. Perfect for breakfast, brunch, or an afternoon snack, they’re sure to impress with their beautiful presentation and irresistible flavors. Enjoy the warm aroma wafting through your kitchen as you indulge in this sweet culinary creation.

Ingredients

Scale
  • ½ cup cream cheese
  • 1 medium lemon, zested
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 2 large eggs
  • ¼ cup milk , see recipe instructions
  • 1 tablespoon vanilla
  • 1 ½ cups raspberries, frozen
  • coarse sugar, optional, for garnish

Instructions

  • Preheat the oven to 400°F. Lightly spray a standard 12-cup muffin tin with baking spray then place a paper muffin cup in each cavity. Set aside.
  • Use your hands or a knife to section the cream cheese into small chunks. Set aside.
  • Have one medium and one large mixing bowl ready. Wash the lemon and then use a citrus zester or Microplane to finely grate all of the zest into the medium bowl. Slice the lemon in half and squeeze out as much juice as you can into the large mixing bowl (approximately ¼ cup).
  • Add the flour, sugar, baking powder, baking soda, and salt to the medium-sized bowl with the lemon zest. Whisk well to combine and set aside.
  • Add the vegetable oil, eggs, milk, and vanilla to the bowl with the lemon juice. Whisk well to combine.
  • Add the dry flour mixture to the bowl of wet ingredients. Gently stir the mixture until it’s about halfway mixed. Add the frozen raspberries and cream cheese chunks. Continue to stir until the berries and cream cheese are well distributed and the flour is just mixed in.
  • Spoon the muffin batter evenly between the 12 prepared muffin cups. Top each muffin with a sprinkle of coarse sugar if using.
  • Place the muffin tin in the oven and bake for 10 minutes, then reduce the heat to 350°F and bake for 14 to 16 minutes more. Transfer the muffin tin to a wire rack and cool the muffins for 10 minutes. Remove the muffins from the tin and place them directly on the rack to cool completely.

Notes

  • You can make this recipe by hand, or use an electric hand or stand mixer.
  • Starting the muffins off at a higher oven temperature encourages a higher rise but it can be inconsistent. Regardless of how tall your muffins are, they will be delicious.
  • Storing these muffins in plastic zipper-top bags at room temperature can lead to a soggy texture by the next day. Once the muffins have completely cooled, I find it best to place them in a freezer bag and store them directly in the freezer. This preserves freshness and texture. Let the muffins thaw on the countertop for about 20-30 minutes, or warm them up briefly in the microwave.

Nutrition

Keywords: For added flavor, consider substituting raspberries with blueberries or strawberries. Add lemon zest for a refreshing twist. Ensure cream cheese is at room temperature for easy mixing and avoid over-mixing the batter for fluffier muffins.

Find it online: https://masonrecipes.com/irresistible-raspberry-swirl-cream-cheese-muffins-recipe/