Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries.
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts
How to Make It
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Wow! These were amazing! Raspberries are sometimes a little too tart, so I added equal parts raspberries and blueberries. They were perfect! The batter was moist and cake-like. The top had a nice crunch. We ate them for dessert. Can't wait until breakfast! My cooking time was a bit longer because of the size of my muffin tin. Love, love, love!
I wasn't crazy about these muffins at first (the raspberries were quite tart), but they grew on me. I might have under-baked them, because they were a bit sticky and didn't really rise with a nice dome like most other muffins. They freeze well and are definitely worth making again.
Great, great texture. Very moist and flavorful. There's definitely a distinct aftertaste of straight sugar so I'd cut back the measurements to just 1cup. Might try adding some lemon zest next time I attempt. Outside the sugar measurement, this is an awesome recipe.
I made these cupcakes (followed recipe exactly) for the first time and they were amazing. Everyone at the brunch was raving about them. They were delicios and very moist. I sprinkled powdered sugar over them and that was it. Definitely a repeat.
Good muffin. The taste of the cream cheese definitely comes through. As other reviewers suggested, go with only 1 cup sugar. Mine didn't brown up much, but I didn't want to risk overbaking just to get some color. Next time I think I will sprinkle with cinnamon to add a little color.
We love these.
Here are a few alternatives
Add 2 Tablespoons lemon or lime juice and 2 Tablespoons lemon peel. Substitute 1 cup blueberries and 1cup chopped peach slices
Add 2Tabelspoons cinnamon with sugar. Substitute 2cups strawberries, chopped instead of Rasberries. Add streusel on top of muffin before you bake, made of 3teaspoons butter, 1/2 cup uncooked oats and 1/2 cup brown sugar
You may need to adjust your baking times
These muffins are wonderful! I made some today with 1/2 fresh raspberries and 1/2 fresh blueberries (because that's what I had on hand). I also had to make my own buttermilk (using milk & cream of tarter). I finished off the muffins by sprinkling them with turbinado sugar and baking them directly in the muffin pans sprayed with cooking spray. They turned out a little more on the browner side than I would have liked - but didn't change the way they taste. I may watch more closely next time an pull out sooner.
Loved these muffins! They were super easy to make, and they were delicious! I did one cup of whole fresh raspberries, and the other cup I tore into small pieces so there would be more raspberry deliciousness distributed throughout. I'll be making these again very soon.
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