Raspberry Cream Cheese Muffins


(2 votes) 5 2

These moist and delicious muffins would be perfect with a cup of tea. For a skinnier version, low-fat cream cheese can be substituted.

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  • 1 1/4 C. flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 C. sugar
  • 4 oz. cream cheese -- cut into 1/2-inch squares
  • 1 egg
  • 1/3 C. vegetable oil
  • 1/2 C. milk
  • 1 tsp. vanilla extract
  • 1 C. frozen raspberries (unthawed) -- (1 to 1 1/2)

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In medium bowl, sift together flour, baking powder and salt. Add sugar and mix well. Add cream cheese squares; coat well with flour mix. In another medium bowl, combine egg, oil, milk and vanilla. Add reserved dry ingredients and stir just until combined. Fold in frozen raspberries. Preheat oven to 350 degrees. Fill greased muffin C. half full. Bake in preheated oven 20 to 25 minutes or until muffins test done.

Makes 10 to 12 muffins. 

Reviews (1)

  • to unthaw is to freeze. the proper word is thawed they are either thawed or frozen. which one... you can thaw them or freeze them. not unthaw

    Flag as inappropriate hypnopatzh  |  October 14, 2010

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