Raspberry preserves are swirled into a cream cheese muffin batter. These Raspberry Cream Cheese Muffins are so tender and have an amazing flavor!
Sorry for the lack of posts this past week. TheBetterHalf and I were on vacation in Italy! If you follow me on Instagram, you can see some pictures from the trip. I can’t wait to share more details from the trip with you, so stay tuned. In the meantime, I have a delicious breakfast recipe for you – Raspberry Cream Cheese Muffins. I had a block of cream cheese to use up before we left , so I decided to make this recipe from the Magnolia Bakery Cookbook
I had every intention of posting this recipe when we were in Italy, but when you have views like this:
Lake Como and Buonconvento, Tuscany
and food like this:
Pappa al pomodoro with summer truffles at Il Sorbo Allegro and Tagliatelle with bolognese ragu at Osteria Francescana
it is hard to focus on blog writing!
Anyway, the raspberry part of the raspberry cream cheese muffins is actually from jam, not from fruit, so you could make this with any flavor jam that you want. The cream cheese give it a light and fluffy texture, with a subtly rich flavor. The flavor reminded me of pound cake, which is always a good thing! Next time I make these, I’m going to try adding some real fruit along with the jam. This is definitely a decadent muffin, but totally worth it for a weekend breakfast splurge!
Tender, light, and fluffy!
I made half the muffins with raspberry preserves, and half with apricot-raspberry
Where’d that last one go….?
Like little breakfast cakes!
Raspberry preserves are swirled into a cream cheese muffin batter. These Raspberry Cream Cheese Muffins are so tender and have an amazing flavor!
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ pound (one 8-ounce package) cream cheese, at room temperature
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- ¼ cup milk
- ½ teaspoon vanilla extract
- ½ cup raspberry preserves
Instructions
- Preheat oven to 350 degrees F. Grease and flour 10 - 12 large muffin cups.
- In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl with an electric mixer on medium speed, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well.
- Add the dry ingredients in two parts, alternating with the milk and vanilla.
- Spoon the batter into the muffin cups, filling them about 2/3 full. Drop 3 small dollops of preserves (about a teaspoonful each) onto the top of each muffin and swirl the preserves into the batter, using the tip of a sharp knife.
- Bake for 20 minutes, or until a cake tester inserted in the center comes out clean. Cool for about 30 minutes. If desired, garnish with confectioners’ sugar.
Notes
Recipe from More From Magnolia
Wow gorgeous muffins! Look like my kind of muffin! 😀 I’m going to Italy in september! Hope you enjoyed it!
Thank you! We had an amazing time! I’m jealous that you are going in September, I want to go back!! Where will you be going?
These looks so awesome!!
Thank you!!
I love cream cheese muffins and this looks delicious!! Want some now 🙂
*jumping for joy* I love raspberry-flavoured anything 😀 These look scrumptious!
How wonderful to be in Italy! Enjoy!! These muffins look wonderful. I love that any flavor of jam can be used to provide a variety. Your photos captured the textures and colors beautifully!
Thank you so much!! Italy was amazing, I can’t believe our trip is over 🙁
Do these freeze well? I’m trying to find a few things I can freeze for a grad party in 2 weeks.
Hi Caron – they do freeze well! I freeze muffins a lot – I usually wrap one in plastic wrap and then put it in a freezer ziplock bag. Happy baking!