Fluffy and Moist Raspberry Lemon and Cream Cheese Muffins – From Scratch
Are you team muffin or team cookie?
The cookie version of this recipe, with strawberries, is my most watched video on Youtube.
But guess what?
I’m team muffin and I love raspberries. This Rasberry Lemon Cream Cheese Muffin recipe gives you the creaminess of the cheesecake chunks mixed with tart raspberries inside of a light and fluffy muffin.
And it’s not as hard as you might think.
Let’s go over a few muffin basics.
Muffin Hacks
You love a golden, crisp dome muffin top with a fluffy center and a taste of flavor in each bite. But there are a few tricks to getting the best muffins every time.
What’s the secret to making good muffins?
Mix your wet and dry ingredients in separate mixing bowls. When you whisk your dry ingredients together, you make sure that the baking powder is stirred evenly throughout your batter for the ultimate muffin top. And your muffins bake evenly.
When you add the wet ingredients to your dry ingredients, stir just until you don’t see any more dry flour. Overmixed batter usually creates tough, unevenly baked muffins with a mountain peak top instead of a round dome shape. Resist the urge to keep stirring your batter to get fluffy, moist muffins.
What temperature is best to make raspberry cream cheese muffins?
Two is better than one on this recipe. So start by baking your muffins at 350° F so your muffins are cooked through. When you raise the temperature to 400° F, this helps your muffins rise quickly and gets a golden top without overbaking. Pretty cool, right?
How can I make my raspberry cream cheese muffins rise better?
Check your leavening ingredient — baking powder. Be sure that you store your baking powder in an air tight container so it stays dry and doesn’t mix with moisture from the air. If this happens, the baking powder loses it’s ability to help your muffins rise.
The correct ratio of baking powder to other ingredients also prevents the tops from sinking and keeps your muffins light, fluffy, and moist.
I think you’re ready to move to the kitchen.
Have some cookie lovers in your house?
Check out this Raspberry Cheesecake Cookie recipe today!
Raspberry Lemon Cream Cheese Muffins
Equipment
- Muffin tin
- Medium Mixing Bowl
- spatula
- Large measuring cup
- Wire cooling rack
Ingredients
- 1 1/2 cups all-purpose lour
- 1/2 cup suagr
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 lemon zest
- 4 oz cream cheese
- 1/3 cup vegetable oil
- 1 eggs large
- 1 Tablespoon vanilla extract
- 1-2 Tablespoons lemon juice
- 1 cup rasberries fresh or frozen
- coarse sugar optional
Instructions
- Preheat your oven to 350° F. Line your muffin tin with paper or aluminum liners and spray them with cooking spray.
- Whisk teh flour, sugar, baking powder, salt, and lemon zest in a medium sized mixing bowl.
- Use your hands to break off small chunks of your block of cream cheese. Make sure that it's still cold and not at room temperature so stays in chunks in your muffins Use your whisk to gently mix the cream cheese chunks in your dry ingredients so they are coated with the flour mixture. And set your mixing bowl aside for later.
- Add your vegetable oil and eggs to a large measuring cup. Then add your milk until it gets to the 1 cup measuring line on your measuring cup. Next, add vanilla extract and lemon juice to your mixture, and use your whisk to mix all of your ingredients together. It should turn yellow in color.
- Grab you medium mixing bowl with dry ingredients and add your raspberries. Use yoru hands to mix your ingredients together , coating your raspberries with the flour mixture and breaking up your cream cheese chunks a little more, if you'd like.
- Use your hands to make a well in the middle of your dry ingredients by pushing the dry ingredients evenly toward the sides, almost like digging a hole to plant veggies.
- Pour the egg mixture into the well you just made (it’s ok if it overflows) and use a spatula to gently mix all of the ingredients together. Everything is mixed when you don’t see any more dry flour. Flour likes to hide on the bottom of the bowl so make sure that you scrape the bottom with your spatula. Your batter will likely turn sightly pink from your raspberries and that's great!
- Use a tablespoon to fill your muffin tins about ¾ full with your batter. Sprinkle the top of your muffins with coarse sugar if you like a crisp muffin top – this is optional.
- Bake for 15 minutes at 350 ° F. Then raise the temperature to 400° F and bake for another 7 to 9 minutes.
- Let your muffins cool inside yoru muffin tin for about 10 minutes, tehn take them out of tehe muffin tin to finish coolin on a wire rack.
Thanks again!