Raspberry Cheesecake Muffins
This recipe is from my friend, Joy, who has a blog called A Slice With Joy where she shares her recipes. It has to be the best muffin I've ever tasted!!
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 1 tsp vanilla
- 2 Nature's Yoke eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 8 oz cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp vanilla
- 1/2 Nature's Yoke egg yolk
- 1 cup fresh raspberries
- 1/2 cup flour
- 1/3 cup powdered sugar
- 4 tbsp butter, softened
Preheat oven to 350 F.
In mixing bowl, beat butter and sugar until smooth.
Add vanilla, eggs, and milk. Mix on low until combined.
Fold in dry ingredients. Be careful not to over-mix batter.
Line cupcake pan with liners or grease. Divide batter between 16-18 cupcakes.
In a separate mixing bowl, whip cream cheese and sugar until smooth
Add vanilla and egg yolk. Mix until just combined.
Top each cupcake batter, with 1 heaping teaspoon cream cheese.
Top each cheesecake with a few raspberries. Press into batter.