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Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins
Phyllis Schmalz of Kansas City, Kansas shares these moist, cake-like muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests.
8 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1 egg white
  • 3 tablespoons buttermilk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup fresh raspberries
  • 2 tablespoons chopped walnuts, toasted
  • 1/4 cup confectioners' sugar
  • 1 teaspoon 2% milk

Directions

  • In a small bowl, cream the cream cheese, butter and sugar until
  • smooth. Beat in egg and egg white. Beat in buttermilk and vanilla.
  • Combine the flour, baking powder, baking soda and salt; add to
  • creamed mixture just until moistened. Fold in raspberries and
  • walnuts.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 25-28 minutes or until a toothpick comes out clean. Cool for 5
  • minutes before removing from pan to a wire rack to cool completely.
© Taste of Home 2012

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Cream Cheese Raspberry Muffins (continued)

Directions (continued)

  • Combine confectioner's sugar and milk; drizzle over warm muffins.
  • Yield: 8 muffins.
Nutrition Facts: 1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
© Taste of Home 2012