Raspberry Cream Cheese Muffins

12 ingredients
2 steps

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 0.5 (8 ounce) container strawberry cream cheese
  • 2 beaten eggs
  • 3/4 cup milk
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1/2 teaspoon vanilla
  • 1 cup frozen raspberries

Directions

  1. 1
    Lightly grease eighteen 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, brown sugar, baking powder, cinnamon, baking soda, and salt. Using a pastry blender, cut in cream cheese till the mixture resembles crumbs about the size of a pea. In a small mixing bowl combine eggs, milk, melted butter or margarine, and vanilla. Add all at once to flour mixture. Stir just till moistened. (The batter will be lumpy.).
  2. 2
    Fold in fresh or frozen raspberries. Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400° oven about 20 minutes, or till golden brown. Remove from pans; cool slightly on racks. If desired, sprinkle lightly with powdered sugar.

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