Raspberry Muffins
Raspberry Muffins are moist, tender, cream cheese muffins that are loaded with fresh raspberries and baked with a buttery crumble topping. Start your day with a warm muffin and a cup of coffee. Or, enjoy one as a snack, serve at brunch, or with a scoop of vanilla ice cream as a dessert!
Servings: 12 muffins
Calories: 436kcal
Ingredients
Muffins
- 4 ounces cream cheese, room temperature
- ¾ cup (1 ½ sticks / 170 g) salted butter, room temperature
- 1 ½ cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (192 g) cake flour
- 2 tablespoons (30 g) buttermilk, room temperature
- 1 ½ cups (184.5 g) fresh raspberries, or frozen (thawed and drained)
Crumb Topping
- ½ cup (1 stick / 113 g) salted butter, cold
- ¾ cup (94 g) all-purpose flour
- ⅓ cup (42 g) confectioners' sugar
Instructions
Muffins
- Preheat oven to 325°F. Line a muffin tin with muffin liners.
- In the bowl of a stand mixer with a paddle attachment, blend cream cheese and butter until smooth (about 3 minutes).
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour all at once. Mix until just combined.
- With the mixer on low, add buttermilk. Mix until just incorporated.
- Gently fold in raspberries.
Crumb Topping
- In a medium bowl, combine cold butter, flour, and confectioners' sugar.
- Using a fork or your hands, break the butter down into small pea-sized pieces.
Assembly
- Scoop approximately ¼ cup batter into each lined muffin cup. (Please note: These should be mostly full, with some room for the crumb topping.)
- Top with the crumb topping, about 2-3 tablespoons per muffin.
- Bake 40-47 minutes, or until an inserted toothpick comes out with crumbs, but no wet batter.
Video
Nutrition
Serving: 1muffin | Calories: 436kcal