Raspberry-Cream Cheese Muffins

I first made these muffins last Sunday morning for Mother’s Day. They were gone within ten minutes of putting them on the table! Everyone raved about the tart and juicy raspberries just bursting out of these muffins. Since I forgot to bring my camera to Columbus with us, I had to make another batch just to share with you. 😉 The recipe comes from Cooking Light Magazine, but you would never know. Each muffin only has 142 calories, so it fills you up without weighing you down. Serve with a pipping hot cup of tea for a perfect way to start your day!

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Raspberry-Cream Cheese Muffins

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh raspberries
  • 1/4 cup finely chopped walnuts


  1. Preheat the oven to 350 degrees F. Line 24 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, cream together the cream cheese and butter until well blended. Add the sugar and beat together until light and fluffy, about two minutes. Beat in the vanilla extract, egg whites and egg.
  4. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Mix until just combined. Fold in walnuts.
  5. Fill each muffin cup halfway with batter. Add three raspberries to each muffin cup. Top the muffins with remaining batter so raspberries are covered.
  6. Bake muffins for about 20-25 minutes, or until the tops are slightly golden brown and toothpick inserted into the center comes out clean. Cool muffins in muffin tin for 5 minutes before serving.

Yields: 24 muffins
Prep Time: 15 minutes
Bake Time: 25 minutes

Source: Cooking Light, June 2003

This entry was posted in Breads & Muffins, Breakfast, Fruit, Light and tagged , , , , , , . Bookmark the permalink.

17 Responses to Raspberry-Cream Cheese Muffins

  1. sweetcraving says:

    Yummmm! Look so good, I have loads of raspberries at the moment and have been searching for a recipe to use them up. Thanks!!

  2. Elisabeth says:

    I can’t wait to make these. I just picked up some raspberries yesterday! When I saw this in my e-mail I immediately thought of these muffins that I made 2 weeks ago. Somewhat time consuming, but I must say they are the best muffin I ever put in my mouth (so far anyway) I think you will love them! http://janessweets.blogspot.com/2010/03/strawberries-and-cream-muffins-i-do.html

  3. Nicole G says:

    These look awesome! And low-cal too? Bonus!

  4. Those look sooooo good! And raspberries are fresh right now. Bonus!

  5. This looks yummy… more like a cupcake, but still so yummy!

  6. Laura says:

    Yes, yummy! I love raspberry so much and muffins are my favourite food. Have a mentioned that I love just how many muffin recipes you post…you could make a muffin cookbook!

  7. I’m so glad you had to redo these! Such pretty muffins too! I love it when a recipe is light and doesn’t taste “light”!

  8. ChgoJohn says:

    142 calories? That’s incredible and I like the idea of placing 3 whole raspberries in the center of each. Wow!

  9. Those look incredible! Berrylicious.

  10. sugaredpecan says:

    These sound incredible!

  11. Nanny says:

    Perfect timing. My husband needs his sweets in the morning and these sound perfect.

  12. These sound delicious and I love healthier recipes that don’t taste healthy!

  13. I love having healthy muffins to grab for breakfast in the morning! This sounds like a great recipe and they look delicious!

  14. The Teenage Taste says:

    There’s something about cream cheese in muffins that just makes me swoon. It’s so yummy! 🙂

  15. thelegaltart says:

    Love these. So such a small amount of calories means i can have two right? 😉

  16. Pingback: Strawberries ‘n Cream Muffins | Sweet Pea's Kitchen

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