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–+ servings

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!!
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Cook Time 20 minutes
Total Time 20 minutes
Servings 18

Ingredients
  

Muffin Batter

  • 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

Cheesecake Mixture

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1/2 Nature's Yoke egg yolk
  • 1 cup fresh raspberries

Crumbs

  • 1/2 cup flour
  • 1/3 cup powdered sugar
  • 4 tbsp butter, softened

Instructions
 

Batter:

  • 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.

Cheesecake Mixture:

  • 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.

Crumbs:

  • Mix topping ingredients until crumbly and top each cupcake.
  • Bake for 18-20 minutes.