Raspberry Muffins With Cream Cheese Splodges
The wonderful tart sweetness of raspberries sits well with the cool smoothness of cream cheese, and they both love spending time with a soft, crumbly, not-too-sweet muffin.
It’s taken me a while to develop this easy to bake recipe, I’ve been trying to recreate the heavenly berry cream cheese muffin that was once muffin of the month at Ridley’s in Troy, Michigan. Although it’s not up to the wonderful standards of that mythical muffin, which was the size of my head and released a thousand tiny angels to dance on my tongue, it’s still pretty good. It saves a 7,000 mile round trip too.
It’s National Raspberry Cake day on July 31 (who knew?) and as it’s Local Raspberries Going Crazy month in my garden, I’m always looking for ways to use up raspberries in creative ways.
I’ve made blueberry cream cheese muffins using the same recipe, and blackberry cream cheese muffins, but with those I switch out the vanilla for cinnamon for a spicier bun. Right now my garden is churning out raspberries, so those are the berries of choice for muffin making this month.
I’m serving them warm, with a side of homemade frozen raspberry yogurt at the moment. I think offering up a raspberry juice drink on the side would be a step too far.
- 2 and 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup soft packed brown sugar
- 1/2 cup butter – melted
- 2 free range medium eggs
- 3/4 cup milk
- 1 overflowing cup raspberries
- 1/3 cup cream cheese
- 1 teaspoon vanilla essence
- Prep time: 10 min
- Cook time: 30 min
- Ready in: 40 min
- Yields: 12
Berry Cheese Muffin Instructions
Preheat the oven to 400F, 200C or Gas 6
Line a 12-hole muffin tin with paper cases, go ahead and spoil yourself with pretty ones
- Mix together the flour, salt, baking powder and sugar
- In a separate bowl mix the eggs, vanilla and milk, then add the cooled melted butter
- Pour the wet mix into the dry and blend together gently with a wooden spoon, don’t over-mix
- Super-gently fold in the raspberries taking care not to smoosh them
- Using a measuring teaspoon make blobs of cream cheese, about half a teaspoon in size
- Mega-gently fold the cream cheese into the mix, taking care not to break up the cheesy blobs
- Spoon the mix into the muffin cases
- Bake for 22-25 minutes, until they look cooked
- Turn out onto a cooling rack
- Try to wait for ten minutes until they’re cool enough to eat
- WARNING: They smell divine fresh out of the oven, but the raspberries are like little pockets of molten lava, do let them cool a little before eating.
- Eat, repeat.
This measuring spoon is great. It’s magnetic, so it lives on the side of my refrigerator, so I always know where it is and it’s easy to grab, even with cake-mix covered hands.
The perfect roundness of the spoons is perfect for making cream cheese blobs, and for spooning out cookie dough as it acts like an ice cream scoop to make precise 2tbsp balls