Farm Life · Food · Gardening · Recipes

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.

The muffin batter, cream cheese topping and fresh raspberries.
The batter in the muffin tins with the cream cheese topping swirled through.
Raspberry Cheesecake Muffins.

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!

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9 thoughts on “Recipe: Raspberry Cheesecake Muffins

  1. They Sell them at Regal.ca 🙂
    BTW, these muffins are amazing… I used blueberries and everyone was raving, thanks so very much!
    Rae From Ontario 🙂

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