Raspberry Cheesecake Muffins

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When a friend meets me after church with a container of freshly picked raspberries and says, “Just because I’m thankful you’re my friend” it calls for baking something special. Raspberries are my favorite and I hope to have bushes of my own someday. I love friends and was reminded how a simple gesture like that can totally make someones day. Thanks Diane for spreading sunshine!

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Today was one of those cloudy/drizzly kind of days and I had the privilege of Stan’s company at home all day long…so while the kiddos napped, we celebrated with warm muffins and coffee. I would take these kind of days, everyday!

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Nope, these don’t even claim to be healthy but they are ever so delicious.

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These are also great served chilled as a dessert…don’t ask me how I know! =)

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I have a brand new baby! I don’t know what happened but about a week ago Olivia suddenly decided that life outside the womb isn’t so terrible after all and she’s had a much better outlook on life ever since. Her dad is finally able to enjoy her and she’s keeping us entertained with coos and smiles. Something about hitting that 3 month mark! I’m ever so thankful. (photo credits: Gretta Coates – I can’t wait to see all the pictures from our photoshoot!)

Raspberry Cheesecake Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

  • Muffin Batter:
  • 1/2 cup butter, softened
  • 3/4 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1/2 cup milk
  • 1 1/2 cups white flour
  • 2 full tsp baking powder
  • 1/2 tsp salt
  • 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 12 cupcakes. 
  • Cheesecake mixture:
  • 8 oz cream cheese, softened
  • 1/4 cup white sugar
  • 1 tsp vanilla
  • 1 egg yolk
  • In 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. 
  • 1 cup fresh raspberries
  • Top each cheesecake with a few raspberries. Press into batter.
  • Topping:
  • 1/2 cup white flour
  • 1/3 cup powdered sugar
  • 4 tbsp butter, softened
  • Mix topping ingredients until crumbly and top each cupcake.
  • Place in preheated oven of 350º and bake for 18-20 minutes. 
  • Enjoy!
  • NOTE: I made this into 12 cupcakes but had a little extra batter, filling, topping leftover. This could easily be made into 16 cupcakes if you didn’t fill them as full!

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