Raspberry-Cream Cheese Muffins

These are super delicious. I made them as written with the one exception of the eggs--I was out, so I used flax eggs instead. Really deliciously light and bursting with berry flavour. Like some other reviewers, I also got less than 24 muffins (I got 18), but that was no problem for me, really. Overall a great recipe, I'd highly recommend it!

These muffins are wonderful - light, fluffy and full of flavor. Cut the sugar down to 1 cup as suggested and the sweetness is just right. Rather than put whole raspberries in (don't like the seeds), I took some homemade raspberry jam and forced it through a sieve to get about 1/3 cup of liquid and added it straight to the mix. Made 8 large muffins (filled about 2/3 of the way up) at 28 minutes.

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 love this muffins recipe...I have done it already more than 20 times....and is always amazing. I rather bake my owns than buy anymore at my favorite bakery :) My family loves them <3 

But i got to say than sometimes they came out a little different. Sometimes they are super big and fluffy and other times smaller and little hard. But taste is always amazing. Also i add Lemon zest almost half lemon and peel of a whole lemon and they smell delicious !!! 

Thank you for this recipe ! :)

The muffins were moist with just the right amount of sweet and tart. I am making these with blueberries next time only because my husband does not like the seeds in raspberries

I wasn't thrilled with these. They tasted good, but like nothing overly special. Appearance-wise, they certainly weren't pretty. They didn't rise (my baking soda and baking powder were both brand new, so it wasn't me) and the tops were so flat and pale, I almost overcooked them because they just didn't look done. Thankfully I used a knife to check the insides. I also only got 16 muffins instead of 24, which ups the calories, so they end up not especially "light". We'll eat them, but I can't help being a little disappointed. Won't make again.

Have made these multiple times and they're always a hit! One thing I love is how moist these muffins stay, they don't dry out (with proper storage of course)! You have one and can't stop

Great recipe. Good snack for kids before school.

I used whole wheat flour and fresh blueberries instead of raspberries. I got about 21 muffins out of the recipe and I baked them 2-3 minutes longer to get a golden color on top. These are really light and fluffy. I may try reducing the sugar a bit the next time.

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.

Delicious! I used suggestions from others and only use 1c sugar. I also used almond slivers sprinkled on top instead of walnuts in the muffins because I didn't have any on hand. I used fresh raspberries but think any fresh or frozen fruit would work. Delicious muffins I will definitely be making again!!!!

These muffins are truly wonderful: moist, flavorful, and the raspberries and walnuts contrast beautifully with the muffin itself. Do not hesitate to make.

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.

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 Or 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

This is a very handy recipie to have around- you can change a lot of things to fit your needs. I substituted some of the flour for Whey Protein Powder, and instead of whole rasberries I crushed them up so they were in bunches of 2 or 3 little seed pockets (the rasberry flavor was more distrubuted that way, instead of clups of rasberries). I used fresh raseberries, but sprinkles them with water and threw them in the freezer for a couple hours. I saw that some reveiws said that the muffins were a little dry, and in my experience frozen fruit always seems to add a little more moisture. I also left out the nuts, but was happy to find that they still had a good texture. Overall, I definetly would make it again. Maybe with strawberries, chocolate chips, or blueberries.

i followed the recipes exactly except i'm reducing the amount of sugar to 1 cup...they were great,moist and delicious...my father really love it, eat without stopping .. currently the 2nd batch of the muffin is in the oven...

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.

I thought they were good, but a little dry.

Well, I went to make another CL muffin recipe and realized my fresh blueberries had spoiled. So since I had frozen raspberries, I opted for this recipe. I only had full fat cream cheese and no buttermilk (substituted 1%) and the muffins came out light and fluffy and delicious. I only got 21 from the recipe though.

Fantastic! Yummy! Made them with frozen blueberries. Made 12 regular muffins and 24 mini-muffins. These were great!

perfect muffins! my husband even thought they were yummy and he is picky about berries. might sprinkle with turbinado sugar if making for company!

I liked this recipe and would definitely make it again. However, I do not think these muffins are worthy of a special occasion. Instead of raspberries, I used a frozen raspberry and blueberry mixture, which worked well. Next time I would add more berries, possibly a cup more. The bites with the berries are the best so be sure to add plenty.

Ok wow. The bad reviews scared me, but obviously the good ones outweighed those. These muffins are spectacular. I had frozen blueberries on-hand so I used them instead of raspberries, and these are just amazing. Taste, texture, everything. Perfect. : )

How many muffins is 142 calories?

absolutely delicious. best muffin I've ever eaten.

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.

These muffins are spectacular. I think the tartness of the raspberries is just right. I used frozen raspberries without a problem. The cream cheese taste adds a richness that is really outstanding - and makes you think you're eating a much higher-calorie muffin. I made a batch of these for myself and my husband and a batch for a new mom in our community. Neither batch made it very long. I will say, these muffins are best day-of...the next day they get a little moist on top. It doesn't affect that taste (which is still superb), but the texture is a little off (nobody else seemed bothered though as we gobbled them down...). Cant wait to try these with blueberries!

<3

These came out very good. I liked the cream cheese flavor and how it substituted for some of the butter. They were moist, light, and fluffy as others have mentioned. I actually used fresh blackberries and blueberries because I didn't have raspberries on hand. My one suggestion would be to cut the sugar to 1 cup instead of 1 1/2 cups because I cut the sugar to 1 1/4 cups and I thought these muffins were a bit too sweet, especially for breakfast. Otherwise they were yummy though. It depends how sweet you like muffins.

Very yummy, very moist and very easy to make. Due to my husband's stroke, we work on keeping fat content as low as possible. Made this with fat-free cream cheese and margarine and it was terrific.

These were wonderful. I made the recipe exactly as written, excluding the nuts. I love nuts, but my daughter does not. I would have loved to have them. I did use regular buttermilk because that is what I had. I can't stop eating them!

Delicious! Made a few adjustments to make them a little healthier. I used fat free cream cheese and 1/2 all purpose flour and 1/2 whole wheat pastry flour. Used only 1/2 the butter and 1/6C of applesause. Also I used 1/2 splenda and 1/2 sugar but they are still quite sweet so next time will just decrease the sugar total to 1 cup. Decreasing the fat did not make these dry at all, they are still so moist and yummy!

Absolutely DELICIOUS! I followed the recipe the first time i made it, and the second time i used splenda to make it. It was still delicious and as many people have said before....so addicting! My boyfriend wanted to grab one every time he was in the kitchen!

Prepared according to recipe and the muffins were amazing; made them for breakfast and my husband and I ended up snacking on them ALL day...and ate everyone. Great recipe but beware--take some and freeze the rest before you eat them all!

I followed the recipe exactly but made them in a muffin top pan instead. Baking time needed was 15 min. Yield was 18 good sized muffin tops. I was a little concerned that they were so pale in color (not golden brown at all) but the the tase is fantastic. I had to put them in the freezer to stop eating them.

I made this with frozen blueberries, and it was delicious. They are a perfect size for a healthy snack or after dinner treat with coffee. Also, I accidentally forgot to remove the paper liners from the foil cups, and the muffins were still perfect. These are a definite "make-again!"

Yum, yum, yum!!! Used a different crumb topping than the usual using 2 tablespoons melted butter, 4 tablespoons sugar and 6 tablespoons flour combined. Also used 2 teaspoons vanilla and peaches instead of raspberries. Delish!!! Best muffin recipe on the net.

I have a serious issue with this recipe. Super easy to make. Cannot. Stop. Eating. But seriously, these muffins are delicious and I love experimenting with different berries. They make a great breakfast or cute dessert and would serve any time - even a more formal event, especially with a more exotic berry.

This is by far the best muffin recipe I have ever made!

Delicious muffins! I have made these so many times and they always turn out great. I'm frequently asked for the recipe and they are requested by my family often. I have made them with various berries-raspberries, strawberries and blueberries-usually frozen but sometimes fresh. They are always delicious and make the whole house smell wonderful! I always make a full batch and freeze half so I always some on hand. The raspberries are a bit tart as some other reviewers have commented so if you prefer a sweeter flavor use a different berry. Must try!

These muffins were very yummy! I used Berry Medley from Trader Joe's, minus the strawberries. I also defrosted the berries overnight, in a large strainer in the refrigerator. The muffins have a perfect balance of cream cheese/berry flavor. I kept them refrigerated in a tight container for a week, popping one or two in the microwave for 15 seconds when I needed a snack.

These muffins were like eating warm, tart raspberries. :( I think I used too many raspberries because I could taste nothing but the raspberries. I tried to fix the with some cream cheese frosting, but that didn't work. I could still only taste the raspberries. I won't make this again, but I would suggest using less raspberries and maybe even cutting them up to make room for some of the bread part. Really, the bread loosely held together these hot raspberries. The foil wrappers are a must to keep all the raspberry-ness together. The white wrappers in between the foil wrappers are supposed to be thrown away (which I did do). Just letting yall know. I also think these muffins need more sugar. But that just might be all the tart raspberries in mine. If this recipe was a bit healthier (like fat free), I would not complain about all the raspberry taste.

The batter was good but these did not fluff up at all, instead looked like little round cakes rather than muffins. When making quickbread, you generally do not overstir the batter as this will either make it peaky or it will not rise at all. Also, way too much sugar. The buttermilk and cream cheese didn't really help.

Definitely will make again. I switched out raspberries for cranberries and continued with the walnuts. Creamy, tart, tasty, not too sweet - just right. Made them tonight and have already eaten four. Freezing half of them.

This is a great recipe. The muffins were light, moist and fluffy with a very nice flavor. I was expecting more of a cream cheese taste, but I will definitely make these again.

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.

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.

This was a great recipe! The raspberries were a little tart, but that's just raspberries! Not the recipe's fault. I made a couple of changes, because of stuff I had on hand, and nutrition wise. Instead of using 2 cups of raspberries, I used one or a little less (because I only like a few). I also used fat-free Philadelphia cream cheese instead of 1/3 less fat. Also, I used this buttermilk powder and water substitute thing. Finally, I omitted the walnuts (I don't like a lot of those). Thanks again for the recipe :)

Ignore all negative reviews on this one or it will be your loss. Living in Europe make it hard to find good sugar, so I substituted Dremera sugar(Sugar in the Raw) and wow. Only other adjustment was I used milk with lemon juice as a catalyst to sour. No buttermilk here either. Paper muffin cups were used with ease. Double batch gone in an hour. Whoa!!! Ju beft mire! (aka.enjoy!)

Excellent, moist cupcakes. We liked these better than the full fat ones from the bakeries.

WOW! These muffins taste absolutely amazing. I did add more raspberries than the recipe called for simply because I love fruit! I also substituted half of the flour with whole wheat flour - next time I might even reduce the sugar a bit. I brought them in for a meeting at work and they were gone within five minutes...a definite keeper!

I was so excited based on these reviews to make these muffins. I tasted the batter and I was sure they were going to be delicious. However, the final product left something less than desirable. They were light and fluffy but did not taste as good as I thought they would. I used 1 Cup sugar like other cooks commented, so maybe that sacrified some of the taste for me. I absolutely love the cooking light pumpkin muffins though, so I would recommend those to anyone. I would not make these again. Such a disappointment considering most of the CL recipes are fantastic.

I made these for a work function we had for the holidays and everyone loved them. I thought they were very tasty, but I was expecting more of a cream cheese taste. Also, I used fresh raspberries and gently folded them in as the recipe called for, but once cooked i felt they were a little large for the small muffins.

These are wonderful! I've made them many times. My favorite variation is to use Trader Joe's Very Cherry frozen fruit - a combo of blueberries, raspberries, and cherries. I cut the cherries in half. The only problem w/ the recipe is that the muffins dissappear fast! My husband and little sister have been known to eat 3 or 4 at a time. I plan on making them again soon for a Thanksgiving weekend brunch.