Ingredients
- 1 package (3 ounces) cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg
- 1 egg white
- 3 tablespoons buttermilk
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup fresh raspberries
- 2 tablespoons chopped walnuts, toasted
- 1/4 cup confectioners' sugar
- 1 teaspoon 2% milk
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Cream Cheese Raspberry Muffins
Time: 10 minutes prep, 28 minutes cook
Servings: 8 muffins
Directions
- ⢠In a small bowl, cream the cream cheese, butter and sugar until smooth. Add egg and egg white; mix well. Beat in the buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
- ⢠Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- ⢠Combine confectioner's sugar and milk; drizzle over muffins.
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