Fresh raspberries burst with flavour in this muffin recipe, while cream cheese adds extra flavour and moistness. Put the coffee on - these raspberry muffins are perfect for a mid-morning snack or a brunch buffet.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups flour
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. Magic Baking Powder
3/4 tsp. salt
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup milk
1/4 cup butter, melted
1-1/2 cups fresh or frozen raspberries
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How do I make it ?
Heat oven to 375º F.
In large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Beat cream cheese with mixer in medium bowl until blended. Add milk, butter and eggs; stir until combined.
Add dry ingredients; stir just until moistened. Fold in raspberries (batter will be lumpy).
Spoon batter into muffin pans lined with paper liners. Sprinkle with remaining sugar.Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min; remove from pan to serve.
Kraft Kitchen Tips!
Add 1/2 cup sliced toasted almonds to flour mixture.
How to Store
Store in tightly covered container at room temperature for up to 2 days.
Calories From Fat
% Daily Value
Total fat 15 g
Saturated fat 9 g
Cholesterol 45 mg
Sodium 320 mg
Total carbohydrate 32 g
Dietary fibre 2 g
Sugars 15 g
Protein 4 g
12 servings, 1 muffin (80 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.