Kimberly’s Cooking Adventure

My ongoing journey in the kitchen…

Raspberry Cream Cheese Muffins

These were so good!!! My husband at 6 of them last night!! It was all I could do not to grab a spoon out of the drawer and eat the batter. Here’s the recipe!! If you make them, let me know what you think!

Raspberry-Cream Cheese Muffins


2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts


Preheat oven to 350°.Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.

Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.


2 dozen (serving size: 1 muffin)


February 14, 2008 - Posted by | Baking, Breads, Breakfast, Cooking Light, dessert, fruit, muffins | , , , , , ,


  1. I’m definitely making these. I might swap the raspberries for strawberries (because that’s what I have).

    They look awesome – how on earth did you manage to not eat 8 at one time?!

    Comment by USA Kiwi | February 15, 2008 | Reply

  2. it was so hard not to eat a ton of them!!! They are super delicious. I told my husband that I would make them again in the summer with fresh blackberries.

    Comment by Kimberly | February 15, 2008 | Reply

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