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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
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 24
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
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