Raspberry Cream Cheese Muffins


Photo: Melissa

Yield:

4

Added:

December 10, 2009

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Ingredients

1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces package cream cheese, softened
1 stick unsalted butter
1 cup sugar
2 large eggs
1/4 cup milk
1/2 teaspoon vanilla extract
1/2 cup raspberry preserves

Preparation

1
Preheat oven to 350 degrees. Grease and lightly flour 9 large muffin cups or 24 regular muffins. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.
2
In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla.
3
Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.
4
Bake for 25-30 minutes.

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