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Cream Cheese Raspberry Muffins

10 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 25 min. + cooling

Makes

8 muffins

Updated: Oct. 14, 2022
Everyone loves these moist, cakelike muffins flavored with raspberries and walnuts. The sweet drizzle of icing makes them pretty enough to serve guests. —Phyllis Schmalz, Kansas City, Kansas
Cream Cheese Raspberry Muffins
Cream Cheese Raspberry Muffins Recipe photo by Taste of Home
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Ingredients

  • 3 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 large egg white, room temperature
  • 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

  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 8 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.

Nutrition Facts

1 muffin: 200 calories, 9g fat (4g saturated fat), 46mg cholesterol, 163mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 4g protein.