Try these Raspberry Muffins! Fresh raspberries burst with flavor in this Raspberry Muffin recipe, while cream cheese adds extra flavor and moistness.
What You Need
Original recipe yields 12 servings
2 cups flour
3/4 cup plus 1 Tbsp. sugar, divided
1-1/2 tsp. CALUMET Baking Powder
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup milk
1/4 cup butter, melted
1-1/2 cups fresh or frozen raspberries
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Let's Make It
Heat oven to 375ºF.
Combine flour, 3/4 cup sugar and baking powder. Beat cream cheese, milk, butter and eggs in medium bowl with mixer until blended. Add flour mixture; stir just until moistened. Fold in raspberries (batter will be lumpy).
Spoon batter into muffin cups lined with paper liners. Sprinkle with remaining sugar.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove from pan to serve.
With their built-in portion control, these muffins make great treats.
How to Store
Store in tightly covered container at room temperature for up to 2 days.
Add 1/2 cup toasted PLANTERS Sliced Almonds to flour mixture.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.