Raspberry Cheesecake Muffins

1 cup fresh raspberries
3 eggs, divided
1 cup sugar, divided
3 oz. pkg. cream cheese
6 Tablespoons butter
1 cup milk
1 1/2 teaspoons vanilla, divided
2 1/2 teaspoons baking powder
2 cups flour
1/2 teaspoon salt

Grease muffin tins or line each with paper liners.
In a bowl, beat together the cream cheese with 1/2 cup of sugar, 1 egg, and 1/2 teaspoon of vanilla until completely smooth. Put to one side for later.
In a saucepan, combine the butter, milk, and remaining vanilla; stir over medium heat until the butter has melted.
Cool the mixture until until warm to touch, then beat in the remaining 2 eggs, 1 at a time.
In a large bowl, combine the baking powder, flour, salt, and remaining 1/2 cup of sugar.
Add butter and milk mixture to the flour and baking powder mixture and stir until blended. Add the raspberries and gently fold into the mixture.
Divide the mixture equally among each muffin cup.
Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.
Bake at 400 degrees for about 20 minutes or until the muffins are springy but firm.


Lori Benton said...

These muffin recipes look yummy!

I found you through Carla's blog. :)

Lynne said...

Thank you for visiting!! Yes, these are delicious!

Related Posts Plugin for WordPress, Blogger...