While I love making jams, jellies, and syrups from our fresh fruit to use later in the year, there’s nothing like fresh baked goodies.
I adore blueberry muffins, but our raspberries are coming on strong. I happened to be in a baking mood this morning (note to self, don’t do this on 90 degree days again), and I made oatmeal pancakes, red currant juice, and then baked these. But a hot kitchen was worth it. These are the best muffins I think I’ve ever had.
Pioneering Today Raspberry Lemon Cream Cheese Muffins
1 cup coconut oil (you can use butter or 1/2 butter and 1/2 coconut oil)
1 cup sugar (I only use raw organic cane sugar to avoid GMO’s)
4 eggs
2 teaspoons vanilla
2 teaspoons grated lemon zest
1 and 1/2 cups plain yogurt or sour cream
1/2 cup milk
2 and 1/2 cups flour (soft white wheat or all purpose)
1/2 teaspoon baking soda
1 teaspoon baking powder
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2 cups fresh or frozen raspberries
Filling
4 tablespoons softened cream cheese
2 tablespoons sugar
1/2 squeezed lemon
1 teaspoon grated lemon zest
Preheat oven to 400 degrees. Grease tins. Beat eggs, coconut oil, sugar, and vanilla together. Cream in lemon zest, yogurt, and milk. Mix dry ingredients together and blend with liquids. Add berries at the end.
Cream together cream cheese, lemon, and sugar. Fill greased muffins tins half way with batter. Spoon a large teaspoon into center of batter. Top with remaining batter, completely covering cream cheese.Sprinkle with raw sugar. Bake for 16 to 20 minutes or until toothpick comes out clean.
Lemon Cream Cheese Raspberry Muffin Recipe
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- Electric Mixer
- Silicone Spatula
- Muffin Tin
Ingredients
Wet Ingredients:
- 1 cup Coconut Oil or half and half butter and coconut oil
- 1 cup Sugar I only use raw organic cane sugar to avoid GMO’s
- 4 whole Egg
- 2 teaspoons Vanilla
- 2 teaspoons Lemon Zest grated
- 1 1/2 cups Plain Yogurt or sour cream
- 1/2 cup Milk
Dry Ingredients:
- 2 1/2 cups Flour soft white wheat or all purpose
- 1/2 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 2 cups Raspberries fresh or frozen
Filling:
- 4 Tablespoons Cream Cheese softened
- 2 Tablespoons Sugar
- 1 1/2 Tablespoons Fresh Lemon Juice
- 1 teaspoon Lemon Zest grated
Instructions
- Preheat oven to 400°F. Use cooking spray or grease muffin tins with butter and set aside.
- In a medium bowl, cream together eggs, coconut oil, sugar and vanilla.
- Add in the yogurt, milk, and two teaspoons of the lemon zest.
- In a separate bowl, mix the flour, baking powder, and baking soda together.
- Add the flour mixture to the wet ingredients and fold until just combined.
- Gently fold in raspberries.
- Using the mixing bowl from your dry ingredients, cream together cream cheese, sugar lemon juice, and remaining lemon zest.
- Fill the muffin tins halfway with the batter, spoon a large teaspoon of the filling in the center, and top with the remaining batter to completely cover the filling.
- Sprinkle tops with optional raw sugar.
- Bake in the oven for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. The muffin top will be golden brown.
- Allow to cool on a cooling rack, and enjoy!
Notes
Nutrition
Makes 12 large or 24 small muffins.
I love them, very fluffy and flavorful, I got much more muffins though 12 big and 24 small, a big treat for family and friends!!! Thank you for the wonderful recipe
Do you have any suggestions for making these gluten-free? <3
I would try a gluten-free blend like Bob’s Red Mill that already has the needed binders in it 🙂
Enjoying everything you put on facebook!!!
Thank you so much for this recipe, it was a little bit of grunt work but MAN it was worth it!! Thank you for all the time and energy you put into this blog for people you may never meet. Bless you!! – Allie 🙂
Hi, can you tell me what I could use as a substitute for coconut oil? Can’t get it here in Dublin, Ireland.
Thanks
Jennifer, you can use butter if you don’t have coconut oil, same measurements.
Just curious, is the 1/2 tsp. soda supposed to be BAKING soda?
Melissa, yes it’s supposed to be baking soda, sorry about that. I’ll fix it. 🙂
These look divine! Yummmmm!