Raspberry Cream Cheese Muffin Recipe

A baked raspberry cream cheese muffin with a bite missing to show the cream cheese filling.

5 from 1 vote

Raspberry Cream Cheese Muffin Recipe

This recipe for raspberry cream cheese 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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

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

Servings:

Calories: 197kcal

Author: Melissa Norris

Cost: Varies

Equipment

Measuring Cups and Spoons
Mixing Bowls
Electric Mixer
Silicone Spatula
Muffin Tin

Ingredients

Muffin Batter:

2 1/2 Cups Flour fresh ground soft white wheat, all purpose, or a gluten-free blend.
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
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 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

Optional Lemon Glaze:

1/2 Cup Powdered Sugar
2 Tablespoons Lemon Juice

Instructions

Preheat oven to 400°F. If you are not using muffin liners, grease muffin tins. Mix together flour, baking powder, and baking soda in a bowl 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.
Add the flour mixture to the wet ingredients and fold until just combined.
To prevent the raspberries from sinking to the bottom of the muffin, lightly dust them with flour. Then, gently fold the raspberries into the batter.
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.
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 completely.
Before serving, you can optionally top with a lemon glaze. Just whisk together powdered sugar with enough lemon juice to the desired consistency. Drizzle over the raspberry cream cheese muffins, and enjoy!

Notes

Storing and Freezing Instructions:

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.

Variation Suggestions:

Muffin recipes often provide plenty of wiggle room to customize for different seasons to make the best of other fresh fruits you may have on hand..

Spring/Summer – Toss in fresh blueberries for a vibrant muffin batter. Their tartness balances raspberries perfectly.
Autumn – Replace the raspberries with diced apples or pears. A pinch of cinnamon in the batter will warm things up without overpowering the fruit.
Winter – Replace the lemon juice, zest, and raspberries with orange juice, zest and fresh cranberries for a holiday appeal.
Anytime – Throw in a handful of chocolate chips or add a streusel topping for a sweeter, more dessert-like muffin.

Recipe Tips:

Detail	Tip
Prepare Your Raspberries	If using frozen berries, pat them dry and toss them with flour before folding them into the muffin batter. This will prevent sogginess and ensure even distribution. Fresh berries are much more delicate than frozen. To keep their shape, gently fold them into the batter.
Measuring	Use proper measuring utensils to accurately measure your ingredients, and spoon and level your flour instead of scooping it from the container. Using too much flour is the top reason muffins come out dense.
Mixing	Bring your wet ingredients to room temperature and mix your wet and dry ingredients separately before mixing them together. Don't use an electric mixer when combining wet and dry ingredients. You could overdevelop the gluten, resulting in dense muffins or large holes in the crumb.
Filling	Do not overfill your muffin pan. Fill standard-sized muffin cups with about ¼ cup of batter; jumbo-sized muffins use about ½ cup of batter per cup. Pro-Tip: Use a cookie scoop for ease of filling.
Baking	Don’t open the oven door before the minimum baking time is complete, or the muffins may deflate. To check if they are ready, insert a toothpick into the center of one muffin. If it comes out clean with no wet batter, they have finished baking.
Extras	Try some of the recipe variations above, or sprinkle a streusel topping for an added touch.

Nutrition