Raspberry Cream Cheese Muffins

Cream cheese and tart raspberries make a marvelous combination for moist muffins.

Serves: 4Prep: 20 minutesCook: 25 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 2⁄3 cup cream cheese, softened
  • 1⁄3 cup Simple Truth Organic™ Salted Butter, softened
  • 1 1⁄2 cups Simple Truth Organic™ Granulated Sugar
  • 1 1⁄2 teaspoons Simple Truth Organic™ Vanilla Extract
  • 3 large eggs (1 egg, 2 egg whites)
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄2 teaspoon table salt
  • 1⁄2 cup buttermilk
  • 2 1⁄2 pints packages raspberries
  • 1⁄4 cup Simple Truth™ Raw Walnut Pieces, chopped
  • Muffin liners


  • Preheat oven to 350°F.
  • In large bowl, beat cream cheese and butter with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites and egg; beat well.
  • In separate bowl, combine flour, baking powder, baking soda and salt.
  • With mixer on low speed, add flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
  • Place 24 foil cup liners in muffin cups; spoon batter evenly into liners.
  • Bake at 350°F for 25 minutes or until a toothpick inserted in center comes out clean. Remove from pans; cool on a wire rack.