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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 sugar (I only use raw organic cane sugar to avoid GMO’s)
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
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.Print
Makes 12 large or 24 small muffins.
Allow to cool and then take a little bite of heaven. 🙂
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.