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5 from 2 votes

Raspberry Cream Cheese Muffins

Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Breakfast
Author: Melanie - Gather for Bread


  • 4 oz cream cheese
  • 4 Tablespoons unsalted butter softened
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 3/4 cup buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups raspberries fresh or frozen


  • Preheat oven to 425 degrees. Lightly spray 15 muffin cups with nonstick cooking spray or use paper or foil liners (I spray these too.)
  • In a large bowl, using electric mixer, beat butter,and cream cheese until light and creamy, about 3 minutes. Add the sugar and beat well. Add eggs and beat until creamy.
  • Beat in vanilla and buttermilk.
  • In a small bowl stir together flour, baking powder, salt and baking soda.
  • Add flour mixture to batter and stir well. Carefully stir in raspberries.
  • Spoon batter evenly into prepared muffin tins, filling to the top.
  • Bake at 425 degrees for 5 minutes. Lower heat to 375 degrees and bake for another 15-17 minutes or until toothpick inserted comes out clean. Cool for 5 minutes before removing to a wire rack.