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
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.
Pioneering Today-Raspberry Lemon Cream Cheese Muffins
Ingredients
- 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
- 2 cups fresh or frozen raspberries
- Filling
- 4 tablespoons softened cream cheese
- 2 tablespoons sugar
- 1/2 squeezed lemon
- 1 teaspoon grated lemon zest
Instructions
- 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.
- Allow to cool and then take a little bite of heaven.
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!