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Pioneering Today-Raspberry Lemon Cream Cheese Muffins

Bread, Breakfast, Dessert, Recipes

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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.

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

Lemon Raspberry Cream Cheese Muffins www.melissaknorris.com Pioneering Today recipe

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

MelissaKNorris
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 24

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.
Tried this recipe?Let us know how it was!

Makes 12 large or 24 small muffins.

Allow to cool and then take a little bite of heaven. πŸ™‚

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Melissa Norris

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.

Read more about Melissa

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Comments:

  1. Leslie

    10 years ago

    These look divine! Yummmmm!

    Reply
  2. Melissa

    July 13, 2013 at 4:49 am

    Just curious, is the 1/2 tsp. soda supposed to be BAKING soda?

    Reply
    • Melissa Norris

      July 19, 2013 at 1:51 am

      Melissa, yes it’s supposed to be baking soda, sorry about that. I’ll fix it. πŸ™‚

      Reply
  3. Jennifer

    10 years ago

    Hi, can you tell me what I could use as a substitute for coconut oil? Can’t get it here in Dublin, Ireland.

    Thanks

    Reply
    • Melissa Norris

      10 years ago

      Jennifer, you can use butter if you don’t have coconut oil, same measurements.

      Reply
  4. Allie

    9 years ago

    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 πŸ™‚

    Reply
  5. Jackie Young

    July 17, 2017 at 1:03 pm

    Enjoying everything you put on facebook!!!

    Reply
  6. Andrea Brown

    4 years ago

    Do you have any suggestions for making these gluten-free? <3

    Reply
    • Melissa Norris

      June 2, 2019 at 1:05 am

      I would try a gluten-free blend like Bob’s Red Mill that already has the needed binders in it πŸ™‚

      Reply
  7. Claudia

    March 28, 2022 at 6:18 am

    5 stars
    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

    Reply

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