Recipe: Raspberry Cheesecake Muffins

Raspberries are a summer treat in Manitoba. They are one of my favorite kinds of berries. So today I’m sharing a raspberry muffin recipe with you. I usually make these at least once a summer with fresh raspberries but you can also use frozen raspberries. Just like with the strawberries my mom and I picked earlier this summer, we have also froze some raspberries to be enjoyed in the winter.

Raspberry Cheesecake Muffins

3 ounces of cream cheese, room temperature
3 eggs
1 cup sugar
1/2 cup milk
1 1/2 tsp vanilla
1/2 cup margarine or butter
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen raspberries

Heat oven to 400 F. Line muffin tins with paper cups. Beat cream cheese and one egg, 1/4 cup sugar and vanilla. Set aside. Heat 1/2 cup milk and butter on stove or in microwave. Cool till warm and beat in two more eggs. Combine dry ingredients and remaining 3/4 cup sugar. Add milk mixture. Fold in raspberries. Fill muffin tins with batter and put about 2 tsp cream cheese mixture on top of each. Pull knife through to swirl a bit. Bake about 20 minutes.

While I’m on the topic of muffins, does anyone know where I can buy a muffin top pan? This is a special muffin pan that only makes the top of the muffins. I’ve been trying to track one down for a while. Thanks!