Thursday, June 21, 2012

Raspberry Cream Cheese Muffins

My good friend brought these to me as a surprise. O am I glad that she did! I hadn’t made muffins in a long time, and these fit the bill...moist, a hint of sweetness and a little tart from the berries. I only added walnuts to half of the recipe to make at least a few of them hubby-friendly, but I enjoy the nuts! I might, MIGHT have eaten 3 straight out of the oven...oops:) Better take the rest to the neighbors before I munch on them all!

Raspberry Cream Cheese Muffins
Printable Version

⅔ cup cream cheese, softened
⅓ cup butter, softened
1 ½ cups sugar
1 ¾ tsp. vanilla extract
2 egg whites
1 egg
2 cups flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup buttermilk*
1 ½  cups fresh or frozen raspberries
½ cup finely chopped walnuts

Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl. Beat until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and egg; beat well. Combine flour, baking powder, baking soda, and salt. Add ⅓ of flour mixture, the ½ of buttermilk. Alternate the two, ending with flour. Fold in raspberries and walnuts.
Spoon batter into muffin cup liners and bake for 25 minutes or until a toothpick comes out clean. Remove from pans and cool.

*A substitute for buttermilk is ½ Tbs. of white vinegar to ½ cup milk.

Makes about 24 muffins
Recipe from Sara


AmandaS said...

Yum, those sound good. Could you bring a few over to my house?

Heather said...

We made these for breakfast for dinner tonight with fresh blueberries instead of raspberries. (We had picked WAY too many and had to find some creative uses for them.) Delightful! My toddler kept asking for more!