Name: Lemon Cream Cheese Raspberry Muffin Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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; 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); 4 Tablespoons Cream Cheese (softened); 2 Tablespoons Sugar; 1 1/2 Tablespoons Fresh Lemon Juice; 1 teaspoon Lemon Zest (grated)

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.

Lemon Raspberry Cream Cheese Muffins www.MelissaKNorris.com Pioneering Today Recipe

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

MelissaKNorris

This recipe for cream cheese raspberry muffins has a hint of lemon and is super moist, thanks to the yogurt. You can swap out wheat flour for your favorite gluten-free blend, and try other variations like chocolate chip, blueberry, and more!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings

Calories 187 kcal

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

Homemade muffins with fruit do not need to be refrigerated, but because this recipe has cream cheese, any leftover raspberry muffins should be refrigerated or frozen.

First, allow the muffins to completely cool, then store them at room temperature in airtight containers for about 2-3 days (refrigeration dries out baked goods, so the muffins won’t stay fresh for very long.)

If you need to store your muffins longer, place cooled muffins in a single layer in a freezer-safe bag or container and freeze them for 3-4 months.

When you’re ready to thaw, simply remove the desired number of muffins from the freezer and let them thaw at room temperature.

Nutrition

Calories: 187kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 58mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 60IUVitamin C: 3mgCalcium: 42mgIron: 1mg

Keyword cream cheese raspberry muffins, lemon rasberry muffins, raspberry muffins

Tried this recipe?Let us know how it was!

Makes 12 large or 24 small muffins.

Pioneering Today-Raspberry Lemon Cream Cheese Muffins

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