Raspberry Cream Cheese Muffins
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1 cup fresh raspberries
8 oz cream cheese, softened
1/4 cup powdered sugar for cream cheese filling
Directions:
Preheat the oven to 350F 175C and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh raspberries.
In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Fill each muffin liner halfway with the batter, then add a spoonful of the cream cheese mixture, followed by more muffin batter on top, filling each liner about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
Kcal: 180 kcal per muffin Servings: 12 muffins
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