Raspberry Cheesecake Muffins – a delicious recipe with Topping, cream cheese, egg, sugar, vanilla, Muffins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0 and grease muffin tins or line with paper cups.
2
In a small bowl, beat all topping ingredients together until smooth and set aside.
3
In a saucepan, combine milk, butter and vanilla and stir over medium heat until butter melts.
4
Cool to lukewarm, then beat in the eggs.
5
In a large bowl, combine the flour, baking powder, salt and sugar.
6
Add milk mixture and stir just to blend.
7
Gently fold in raspberries.
8
Divide the batter among 12 muffin cups and place 2 teaspoons of cream cheese mixture on top of each muffin.
9
Pull knife through each top to swirl lightly.
10
Bake for 20 minutes or until top springs back when touched lightly.
801
kcal
Calories
35
g
Fat
102
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: Topping, 1 (8 ounce) package cream cheese, 1 egg, 1/4 cup sugar, and more.
Yes, Raspberry Cheesecake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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