Cream Cheese filled Raspberry Muffins

This Preppy Kitchen Inspired recipe delivers delectable Creamy Tart Muffins that you won’t want to wait to eat.

To start with, you’ll want some fresh Raspberries. Frozen will do but Fresh is preferred. the raspberries can be substituted with blueberries or strawberries. Depending on your preferences of berries.

Ingredients:

For cream cheese filling:

• 1/2 of cream cheese
• 1/4 cup sugar

For Raspberry mixture:

• 6oz of fresh raspberries
• 1/4 cup sugar
• 1 Tbsp of butter

For the Streusel:

• 1/4 all-purpose flour (30g)
• 1/4 cup granulated sugar (50g)
• 2 tbsp of cold butter
• 1/4 tsp of spoon

Muffins:

• 2 cups all-purpose flour(240g)
• 1 cup granulated sugar(200g)
• 2 tsp baking powder
• ½ tsp kosher salt
• ¾ cup milk (180mL)
• 2 large eggs or 3 medium eggs
• 1/3 cup vegetable oil
• 3 Tbsp melted butter
• 2 tsp vanilla extract

Preheat Oven to 400 degrees Fahrenheit or 204 degrees Celsius.

1. To start with, mix the cream-cheese and sugar together to accomplish a moose-like consistency. Leave it in the refrigerator to cool. The ‘moose’ will go into the center of the cupcakes.

2. To make the raspberry mixture: In a medium pan, combine the raspberries, butter, and sugar and let it come to a low simmer. We’re trying to get a mixture of the ingredients to achieve a jelly-like consistency. I like to smash the raspberries so they’re well incorporated. Use the picture above as reference. Once consistency is achieved (usually about 5 mins), let it cool to room temperature.

3. For the muffin batter, combine all the dry ingredients in a large mixing bowl. Give it a good whisk.

4. Whisk all the wet ingredients in a SEPERATE bowl. Make sure the butter is melted but not too hot. You don’t want to cook the eggs!

5. Pour the wet ingredients into the dry ingredients. Mix with spatula until mostly combined. See picture above.

6. Add the cooled raspberry mixture into the muffin batter. Gently incorporate the mixture into the batter, DO NOT over mix. See picture above for reference.

7. Using cupcake/muffin liners, scoop the batter into the muffin tin, filling them only half way up. Then gently place 1-2 tsp of cream cheese mixture on top of each. Cover the cream cheese and batter with some more batter again so when cooked, the cream cheese will be in the middle. Sprinkle some streusel on top of each cupcake. See above picture for reference.

8. Pop them in the oven for 18-20 mins until cooked (Check with a toothpick, should come out without any wet batter). In my oven, it took 20 mins.

9. Let the muffins rest in the muffin tin for about 5 mins. Afterwards, let them cool on the cooling rack. ENJOY!!

The recipe results in about 16 yummy muffins! Store in an airtight container after cooled to room temperature. As custom with baking, the muffins are best the day they are baked but will certainly be wonderful for atleast two days. I hope you enjoy these wonderful little treats. 🙂

– Navi