Raspberries are best eaten fresh, don't you agree? But sometimes there are more than enough fresh ones and I want to do something else with them. These muffins are filled with berry goodness combined with a bit of cheesecake flavour. I adapted these from a recipe found in an old Cooking Light magazine.
Raspberry Cream Cheese Muffins
2/3 cup (5 oz) cream cheese, softened
1/3 cup butter, softened
1 cup sugar
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (or whole milk plus 1 Tablespoon vinegar)
2 cups fresh or frozen raspberries
Preheat oven to 350 degrees.
Combine cream cheese and butter in a large bowl. Beat until creamy and smooth. Add sugar; beat until fluffy. Add the eggs and vanilla. Beat well.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Stir well.
Add the flour mixture along with the buttermilk to the cream cheese mixture, stir to combine.
Add the raspberries and gently fold in.
Spoon into 20-24 muffin tins (lined with paper liners). Bake for 25 minutes or until tops spring back when touched with your finger.