Go Back
+ 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!!
Cook Time 20 mins
Total Time 20 mins
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.