Saturday, 15 February 2014

Cream Cheese Raspberry Muffins

These are very moist muffins with a cake-like texture. They are flavoured with raspberries and walnuts. They are topped with a drizzle of icing sugar that makes them so delectable!

Ingredients For Raspberry Cream Cheese Muffins

 cream cheese, softened 5 oz

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
1 cup fresh raspberries
1/3 Cup chopped walnuts
1/4 cup confectioners' sugar
1 teaspoon 2% milk


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 inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Combine confectioners' sugar and milk; drizzle over muffins.Yields 9 big muffins or 12 regularmuffins.

Print Recipe:Raspberry Cream Cheese Muffins
Beat cream cheese, butter and sugar. Add egg and egg white beat. Add buttermilk and vanilla.

Mix in dry ingredients with a spoon until just mixed.

Carefully mix in nuts and raspberries.

Line muffin tin with muffin liners.

Divide mixture between muffin cups.

Bake 350 degree oven for 20-30 minutes.

Mix icing ingredients.

cool muffins on wire rack. Drizzle icing over cooled muffins.

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