Raspberry Muffins
Raspberry Muffins are moist, tender, and loaded with fresh raspberries, topped with buttery crumble—perfect for breakfast or a treat!
Ingredients
Muffins
- 4 ounces cream cheese, room temperature
- ¾ cup 1 ½ sticks salted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups cake flour
- 2 tablespoons buttermilk, room temperature
- 1 ½ cups fresh raspberries, or frozen (thawed and drained)
Crumb Topping
- ½ cup 1 stick salted butter, cold
- ¾ cup all-purpose flour
- ⅓ cup confectioners' sugar, plus more for garnish
Instructions
- Preheat oven to 325°F. Line a muffin tin with muffin liners.
- In the bowl of a stand mixer with a paddle attachment, blend cream cheese and butter until smooth (about 3 minutes).
- Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating well with each addition.
- Add in the vanilla.
- Add the flour all at once. Mix until just combined.
- With the mixer on low, add buttermilk. Mix until just incorporated.
- Gently fold in raspberries.
- In a medium bowl, combine cold butter, flour, and confectioners’ sugar.
- Using a fork or your hands, break the butter down into small pea-sized pieces.
- Scoop approximately ¼ cup batter into each lined muffin cup. (These should be mostly full, with some room for the crumb topping.)
- Top with the crumb topping, about 2-3 tablespoons per muffin.
- Bake 40-47 minutes, or until an inserted toothpick comes out with crumbs but no wet batter.
- Dust with more confectioners' sugar before serving.