Raspberry Cream Cheese Muffins

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.
- Erin

Ingredients

• 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

The Steps:

1. Preheat oven to 350°. Place raspberries and sugar in a large bowl. Stir to combine so that berries are coated in sugar. Set aside.


2. 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.


3. 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.


4. 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.


5. 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!