SHF #45: Raspberry Cheesecake Muffins

Author: swampkitty05  //  Category: Uncategorized

SHF berries logo 200

It seems as if raspberry season is starting to wind down here in Central Ohio. However, a few weeks ago, when raspberries were plentiful, I found myself craving some sort of baked good with raspberries inside. One of my favorite things in the world (pedestrain as it may seem) is Entemann’s Raspberry Cheese Danish – this condenses all the best parts of it (raspberries, cream cheese) into a single muffin.

It made for a delicious breakfast, with a bit of yogurt on the side. I’d make this recipe again. I’m submitting it to this month’s Sugar High Friday: Berries event, created by Jennifer the Domestic Goddess.

Raspberry Cheesecake Muffin

Raspberry Cheesecake Muffins
recipe from “Everything But the Entree” by The Junior League of Parkersburg, Inc.

3 ounces cream cheese
3 eggs
1 cup sugar
1 c. milk
1 1/2 teaspoons vanilla
6 tablespoons butter
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup raspberries

Preheat oven to 400ºF. Grease the muffin tins or line with paper cups. In a small bowl, beat together until smooth the cream cheese with one egg, 1/4 cup of sugar and 1/2 tsp vanilla and set aside. In a saucepan, combine the milk, butter, and one tsp vanilla. Stir over medium heat until the butter melts. Cool until warm to the touch, then beat in the remaining two eggs. In large bowl, combine the flour, baking powder, salt and remaining sugar. Add the milk mixture and stir just to blend. Fold in the raspberries. Divide the batter equally among the muffin cups. Spoon about 2 tsp cream cheese mixture on top of each muffin. Pull knife through each top to swirl slightly. Bake about 20 minutes or until top springs bake when lightly touched.

8 Responses to “SHF #45: Raspberry Cheesecake Muffins”

  1. Joelen Says:

    This looks so good – the texture looks soft, moist and the berries are evenly distributed. Great job Becke!

  2. Erin Says:

    These look so moist and delicious! I bet my husband would like these since he likes raspberry cheesecake.

  3. S for Kitchen Confit Says:

    These muffins look great! Raspberries and cheesecake flavors in one muffin – what a marvelous idea. I have been craving blueberries lately myself, but, wow, those raspberries look good.

  4. Susan from Food Blogga Says:

    These look remarkably moist and inviting! Thanks for the entry.

  5. Sihan Says:

    i’m pratically slobbering over my keyboard just looking at this. the cheesecake muffins look positively delightful!

  6. Ray Says:

    Only 3 oz of cream cheese? Don’t get me wrong, they look delish but I may want to add another oz to mine to get more of that cheese cake flavor. I’ll let you know how it comes out. Thanks!

  7. Ray Says:

    What I would like to know is how many this makes???

  8. {Monday Muffins} Cherry Cheesecake Muffins | This Is This Life Says:

    [...] recipe was adapted from this one on Columbus [...]

Leave a Reply