Raspberry Cream Cheese Muffins with a Sweet Berry Drizzle (adapted from Better Homes and Garden Nov. 1997)
Just in time for Valentines! These are pretty and festive, and oh-so-good! I have had a hard time finding a berry muffin that I really loved, so I was happy to discover this recipe. They are delicious without the drizzle as well.
- 2 rounded cups of frozen raspberries
- 3-4 Tablespoons sugar
- 1 stick softened butter
- 8 oz softened cream cheese
- 1 cup sugar
- 1 Tablespoon orange zest
- 2 eggs
- 1 teaspoon vanilla
- 1 c. all purpose flour
- ¾ c. whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 c. 2% milk (or cream)
- Heaping ¼ c. powdered sugar
- 1 teaspoon milk
- Preheat oven to 350°. Place raspberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.
- In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined. Slowly beat in the eggs and vanilla until combined.
- Combine the flour, wheat flour, baking powder, baking soda and salt in a separate bowl. With mixer on low, add half the flour, then half milk, then remaining flour, then remaining milk until just combined.
- Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full. Press 4 berries into tops of each unbaked muffin. Reserve any berry juice in bowl for drizzle. Bake for 23-28 minutes or until golden brown on top and cooked through. Remove and let cool.
- In the same bowl as berries were in, place powdered sugar and milk. Whisk until smooth and drizzling consistency; should be a pink color from the berry juice. Drizzle over top muffins and enjoy!