Cream Cheese Raspberry Muffins Recipe
Cream Cheese Raspberry Muffins Recipe photo by Taste of Home

Cream Cheese Raspberry Muffins Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 8 servings


  • 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

Nutritional 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.


  1. 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.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
  3. Combine confectioners' sugar and milk; drizzle over muffins. Yield: 8 muffins.
Originally published as Cream Cheese Raspberry Muffins in Cooking for 2 Spring 2008, p39

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Reviewed Jun. 28, 2013

"The kids and I made these for breakfast and they were gone in the blink of an eye!"

Reviewed Oct. 14, 2011

"Delicious muffins! I doubled the recipe (used a bit more cream chese, 8 ounces since that was the size of container I bought), used half a cup of wheat flour and a cup of white AP, frozen raspberries (chopped up a bit first), and left out the nuts. Then I made a crumble topping with some graham cracker crumbs, a bit of flour, and some brown sugar and put it on top in place of the icing in this recipe. This is going to be one of my new favorite muffin recipes.

Next time, I'm making a triple batch and freezing most of them to pull out later--just as tasty, but then I don't have to bake them as often!"

Reviewed Jul. 28, 2010

"These muffins were absolutely delicious. been looking for a good breakfast muffin. seems like I found the perfect one."

Reviewed Jun. 12, 2010

"This recipe is great!! Everyone loved them. I omitted the walnuts and used fresh blueberries instead of the raspberries. They are soooo delicious!!"

Reviewed Jun. 10, 2010

"These were very moist and delicious. I did not have any buttermilk on hand and used half and half instead. I am also not a fan of nuts so left them out. I brought these to work and they were gone in a flash. Recipe would work well with any other berries if you cannot find raspberries."

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