Raspberry Cream Cheese Muffins

These were a hands-down hit for my house last spring and early summer as we had raspberries ripening on our backyard bushes faster than we could eat them. But frozen berries work, as well. The beauty of this recipe is that the fruit provides much of the sweetness, so no need for a lot of sugar. We even found we liked them just fine without the glaze. As berry season arrives, make sure to give these a try with whatever berries — strawberries, raspberries, blackberries — are ripe.

Makes 16-20 muffins.

Recipe inspired by tasteofhome.com


  • 6 ounces cream cheese, softened
  • 4 Tbsp. butter, softened
  • 3/4 cup granulated sugar
  • 4 eggs
  • 1/3 cup buttermilk
  • 1 tsp. vanilla extract
  • 1 1/2 cups unbleached, all purpose flour
  • 1 tsp. aluminum-free baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. fine sea salt
  • 1 1/2 cups fresh raspberries (or frozen berries, thawed and drained)
  • 1/2 cup powdered sugar (optional)
  • 2 tsp. milk (optional)


  1. Heat oven to 350 F. Grease 16 muffin cups or insert paper liners.
  2. Beat cream cheese, butter and sugar together in stand-up mixer or using hand mixer.
  3. Add eggs, one at a time. Then buttermilk and vanilla. Beat well.
  4. Combine flour, powder, soda and salt in separate bowl. Gently fold into batter.
  5. Add berries and stir until just mixed.
  6. Scoop batter into muffin cups, filling them three-quarters of the way. Bake for 28-30 minutes or until a toothpick inserted into the muffin comes out clean. Cool for 5 minutes before removing from pan.
  7. Cool completely before adding glaze.
  8. Stir together powdered sugar and milk with a whisk. Drizzle over muffins.