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Home » Breakfast » {Light} Raspberry-Cream Cheese Muffins

{Light} Raspberry-Cream Cheese Muffins

By 23 Comments This post may contain affiliate links.

We LOVE raspberries in our house! They’ve been in season and on sale at the grocery store so I seem to always have some in my fridge. I absolutely hate throwing produce away if it doesn’t get eaten up so I usually toss it in the freezer to use later.

This recipe is great because you can use either fresh or frozen raspberries or even mix it up and add strawberries, blueberries, or even dried cranberries if you wanted! These muffins are soft, fluffy and taste like a light raspberry cheesecake. (Yup, THAT good!) They’re so easy to throw together, too. And honestly you could eat them for breakfast, dessert or BOTH! They are so tasty!

{Light} Raspberry-Cream Cheese Muffins: (recipe from Cooking Light)
Yield: 2 dozen, Click HERE for Printable Version
Ingredients:

  • 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup low-fat buttermilk
  • 2 cups fresh or frozen raspberries
  • 1/4 cup finely chopped walnuts, optional 
Directions:
  1. Preheat oven to 350°.
  2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
  3. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  4. Spoon batter evenly into liners. (Makes 24 muffins) Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans & cool on a wire rack.

 Fresh from the oven…they seriously smell SO GOOD!!

Aren’t they pretty?! You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side–> to see what I cook up next! I’m also on PINTEREST and FACEBOOK too!

About Jen

Jen Nikolaus is a recipe blogger and photographer over at Yummy Healthy Easy. She lives in beautiful Southern California with her husband and four boys. You’ll find her sharing healthier, budget-friendly, family-friendly, and easy dishes with some yummy desserts thrown in, too! Thanks for stopping by!

Comments

  1. Nicky @ Pink Recipe Box says

    These look fantastic – your pictures are amazing! I love the idea of light muffins, too. Really glad to hear this recipe works with frozen berries because I’ve got loads at home. definitely going to be giving this recipe a try – Pinned and following. 🙂

    Reply

  7. Zachary and Sarah @ HHG says

    Anything with cream cheese and I am there! Especially if it’s raspberry, too! 🙂 These look so delish. And I love that they’re light! Definitely pinning this. New follower here. Yay for being blog friends! 🙂

    Reply

  20. FrugalFoodieMama says

    Oh, these look so yummy! Just found your blog through the Saturday Dishes Link Up. Your blog is so cute- I love the design of it! 🙂

    Pinned these muffins to make in the near future.

    Reply

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