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5 from 9 votes

Raspberry Cream Cheese Muffins

A surprise cheesecake middle awaits you with these raspberry lemon crumb muffins!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 15 muffins
Calories: 392kcal
Author: Heather Perine

Ingredients

For the cream cheese filling:

  • 1/4 cup (29 g) confectioners' sugar
  • 6 ounces full fat cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg yolk room temperature

For the crumb topping:

  • 2/3 cup (80g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • Zest of one lemon
  • 1/4 cup (57 g, 1/2 stick) unsalted butter melted

For The Muffins:

  • 2 1/2 cups (300 g) all purpose flour
  • 3/4 cup (149 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/4 teaspoons kosher salt
  • 1 large egg, lightly beaten
  • 3/4 cup (180 mL) buttermilk (or sour cream, or full fat plain greek yogurt)
  • 2/3 cup (160 mL) canola oil
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) raspberries fresh or frozen
  • Zest of 1 lemon

Instructions

Cream Cheese Swirl

  • In a small bowl, mix together the cream cheese, vanilla, confectioners' sugar and egg yolk until smooth and combined. Set aside while you prepare the muffin batter.

Crumb Topping

  • Stir together the flour, sugar, and zest. Stir in the melted butter. Mixture should be crumbly.

Muffins:

  • Preheat oven to 425F degrees.
  • Butter muffin tins (wells and top) or use muffin liners.
  • In a large mixing bowl, whisk together the flour, sugar baking powder, baking soda, and salt.
  • In a second mixing bowl, whisk together egg, buttermilk, oil, and vanilla.
  • Fold wet ingredients into dry.
  • Gently fold in raspberries and lemon zest.
  • Fill each muffin cup about ½ full. Spoon about a 1/2 tablespoon of cheesecake filling. Top with more batter. Fill right to the top. Sprinkle on about a tablespoon of crumb topping.
  • Bake for 5 minutes at 425F, then lower the heat to 375F and continue baking for 15 additional minutes, or until the edges of the muffins are golden brown and a toothpick inserted comes out clean with a few moist crumbs clinging to it. Just be careful that your toothpick doesn't go into the cheesecake filling and you think it's wet batter! Cool in the muffin tin for about 5 minutes (they will fall apart if you try to take them out right away) and transfer to a wire rack to let them cool completely.

Notes

  • Tools: Muffin Pan | Spring Loaded Scoop | Muffin Liners
  • Flour Substitutions: If you want to use whole wheat flour I recommend using 1/2 AP and 1/2 whole wheat flour.  Make gluten free  by replacing the flour with your go to gluten free flour. I love and use Cup 4 Cup flour.
  • Storage: Cool your muffins thoroughly, then store them in an air-tight container in your fridge for up to 4-5 days. If you want them to last longer, follow the freezing instructions below.
  • Freezing: Cool thoroughly, then wrap individually in plastic wrap. Place the wrapped muffins in a zipper bag for an extra layer of protection from the cold. Then freeze for up to three months. Thaw at room temperature or using the defrost setting on the microwave.
  • Raspberries: You can use frozen raspberries but do NOT thaw before using. Fold in gently.

Nutrition

Calories: 392kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 126mg | Potassium: 161mg | Fiber: 2g | Sugar: 19g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg