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Jun 02
18

Raspberry Cream Cheese Muffins

What a delicious way to break in my kitchen after being out of town for almost two weeks! These muffins are fabulous. They’re sweet and fluffy and chock full of tart raspberries. Yum. I imagine these would be delicious with blueberries or strawberries as well. When my alarm goes off in the morning, I generally press snooze until the last possible minute that I feel I can get up and still make it to work on time. Needless to say, this strategy doesn’t leave a lot of time to make breakfast. These muffins are perfect because they’re easy to make ahead and just grab on-the-go in the morning, maybe with a banana or a side of fruit for a full breakfast.

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Raspberry Cream Cheese Muffins

Yield: 24 muffins

Ingredients:

  • 5 oz 1/3 less fat cream cheese, softened
  • 3 T butter, softened
  • 3 T unsweetened applesauce
  • 1 ½ c sugar
  • 1 ½ t vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1 c all-purpose flour
  • 1 c white whole wheat flour
  • 1 t baking powder
  • ¼ t baking soda
  • ½ t salt
  • ½ c low-fat buttermilk
  • 2 c raspberries

Directions:

  1. Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
  2. In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
  3. In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
  4. Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.

Weight Watchers Points Plus:
3 per muffin (P+ calculated using the recipe builder on weightwatchers.com)

adapted from Cooking Light

   

18 Responses to “Raspberry Cream Cheese Muffins”

  1. #
    1
    Monica — June 2, 2011 @ 12:08 pm

    Hi Emily! Thank you for creating so many delicious recipes. This is just another one that looks so amazing and I can’t wait to try them. Do you use regular size muffin tins or are these mini?

    Thanks.

  2. #
    2
    emilybites — June 2, 2011 @ 12:19 pm

    Thanks Monica! These are regular sized muffins, so you can use a normal tin. Hope you like them!

  3. #
    3
    Monica — June 2, 2011 @ 12:39 pm

    Thanks. I’m making them this weekend. Can’t wait!!!

  4. #
    4
    Julie — June 6, 2011 @ 12:59 am

    These were awesome! I love your breakfast ideas!

  5. #
    5
    emilybites — June 6, 2011 @ 1:03 am

    Thanks, I’m so glad you enjoyed them! :)

  6. #
    6
    Lisa — June 6, 2011 @ 1:40 am

    Those muffins look sensational! I love how chock full of fruit they are. I have a sweet treat linky party going on at my blog till tomorrow night and I’d love it if you’d come by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-20.html

  7. #
    7
    Briana — July 2, 2011 @ 3:01 am

    I made these the other day with fresh blueberries and they came out great. Even my husband loved them! I didn’t have butter so I used 6TBS of applesauce and they still came out moist and delicious!

  8. #
    8
    Amber — July 10, 2011 @ 1:53 pm

    I made these this morning. WOW!! They were so great!! Thanks for the recipe!

  9. #
    9
    Amy — November 4, 2011 @ 7:16 pm

    I made these today and they are SOOOOOOO good. I am in serious danger of eating all of them today! I better hide them before I use up ALL my PP for the day.

  10. #
    10
    emilybites — November 7, 2011 @ 3:24 pm

    Brianna – they would definitely be good with blueberries, sounds yummy!

    Amber and Amy – glad you loved them! These are my favorite muffin I’ve made, hands down.

  11. #
    11
    KatalanMoon — May 1, 2012 @ 5:16 pm

    Emily, I tried making these with Splenda and all Whole Wheat Flour and the batter was REALLY thick. Any ideas as to why this happened. :(

  12. #
    12
    Heather — May 30, 2012 @ 3:53 pm

    OMG! AMAZING!!! I added a little almond extract too…speechless! Thank you!

  13. #
    13
    Anonymous — August 14, 2012 @ 1:45 pm

    Very tasty! I will be sharing this recipe and your website at my next WW meeting.

  14. #
    14
    Amy S. — February 22, 2014 @ 11:55 pm

    Thank you so much for sharing all your wonderful recipes. I made these for a ladies’ breakfast at my church and they were a huge hit!

  15. #
    15
    Darlene Aschwanden — July 16, 2014 @ 12:49 am

    Has anyone tried freezing these mufffins?

  16. #
    16
    Jodi Yats — August 10, 2014 @ 9:05 pm

    Has anyone tried adding protein powder to these muffin recipes?

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