Raspberry Cheesecake Muffins

Raspberry Cheesecake Muffins are a sweet and delicious way to start the day! The tender, sweet muffins are baked with fresh raspberries for a fresh, sweet taste, and topped with a creamy cheesecake mixture. The unique, simple flavours make for a sweet, light and delicious treat that can be a delicious snack or even a surprise dessert.

Raspberry Cheesecake Muffins
Serves: 12
Prep time: 
Cook time: 
Total time: 
  • 1 cup fresh raspberries
  • 3 eggs
  • 1 cup sugar
  • 90 g cream cheese
  • 4½ tablespoons butter
  • 1 cup milk
  • 1½ teaspoons vanilla essence
  • 2½ teaspoons baking powder
  • 2 cups plain flour
  • ½ teaspoons salt
  1. Preheat oven to 200°C. Grease muffin tin or alternatively line each with paper cases.
  2. In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth. Set aside.
  3. In a saucepan, combine butter, milk and remaining vanilla. Stir continually over medium heat until butter has melted. Set aside until cooled.
  4. Beat eggs into butter mixture.
  5. In large bowl combine baking powder, flour, salt, and remaining ¾ cup of sugar. Add butter and milk to mixture, and stir until just combined. Gently fold in raspberries.
  6. Fill muffin tins until ⅔ of the way full, and top with 1½ tablespoons of cream cheese mixture on top of each muffin.
  7. Bake for 20-25 minutes until muffins are spongy but firm.
Nutrition Information
Calories: 2881 Fat: 105g Saturated fat: 58g Unsaturated fat: 36g Trans fat: 2g Carbohydrates: 429g Sugar: 222g Sodium: 1823mg Fiber: 15g Protein: 60g Cholesterol: 814mg


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