Raspberry Cheesecake Muffins
"These are so yummy!!! Inside each muffin is a pocket of raspberry jam and cream cheese. Very moist."
photo by Lori Mama
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
-
Filling
- 4 ounces cream cheese, softened
- 1⁄4 cup powdered sugar
- 1⁄4 cup raspberry jam
-
Muffins
- 2 1⁄2 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 1 1⁄4 cups milk
- 1⁄2 cup brown sugar
- 1⁄3 cup butter, melted
- 1 teaspoon lemon, zest of
- 1⁄2 teaspoon vanilla
directions
- Mix together the cream cheese and powdered sugar until smooth; set aside.
- In a large bowl, combine muffin ingredients.
- Do not overbeat.
- Grease 12 muffin cups or use paper liners.
- Spoon half the batter into muffin cups.
- Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
- Spoon remaining batter on top.
- Bake at 375 degrees for 20 minutes, or until lightly browned.
- Cool in pan for 5 minutes, then remove muffins and cool on rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These muffins also turned out too dense and bisquit-like when I made them. I wish the batter had been sweeter, but the filling was very yummy! We also had trouble with the muffins 'exploding' in the pan, and with the muffin cups being very sticky and hard to remove. If I made this recipe again I would consider mixing the cream cheese into the batter and filling them with a pocket of jelly! -
Very lovely miffin and nice crumb. I did have to sub fresh rasberries for the jam, but I believe the jam would be tastier. I also liked the hint of lemon in the background. Thank you for posting! :) -
My husband made these muffins for me for Mother's Day (at my request). They were yummy. He did mix the cream cheese with the jam before layering and if I make these, I will do the same. The only complaint we have is that many of the muffins exploded and you couldn't get the paper lining off of the muffins. But there was a good tast. Thanks for posting the recipe. -
What I did like about these muffins is the amazing smell that fills the house when you cook them. But they did not turn out as I expected. I thought I was careful not to overbeat, but they still turned out too dense and bisquit like. And although I liked the filling (double the cream cheese mixture - there wasn't enough), I didn't enjoy the taste of the muffin part. My husband liked them more than I did. He might have given 4 stars. -
Excellent muffins! I made the muffins as posted except I did not have any lemons so I left that out ~ didn't miss it. I did have a little problem with the jam and cream cheese running out of the muffin but otherwise it's an easy recipe. My house smelled wonderful while they were baking. Thanks so much for posting a recipe that is headed for my keeper cookbook!
RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
