How to Make Raspberry Cream Cheese Muffins

Muffin as a word showed up in England around the eleventh century. It was used to describe small cakes and quite possibly cornbread. Certainly cornbread muffins were the first type in recorded history. Rarely were muffins seen outside the home as a commercial product until the middle of the twenty century. Soon after that time period there was an explosion of commercial shops selling coffee and muffins to anyone they could drag in their stores.

I am going to share with you a simple and easy recipe that will allow you to make your own restaurant quality raspberry cream cheese muffins with a minimum of time and money invested. Your family and friends will adore you when they taste these wonderful raspberry and cream cheese muffins.

Ingredients:

Muffins:

2 cups of all purpose flour.

1 / 2 cup of milk.

1 / 2 cup of room temperature butter. You can substitute margarine for butter but you will loose much flavor in my opinion.

1 cup of sugar.

3 eggs.

2 teaspoons of baking powder.

1 teaspoon of cinnamon.

1 / 2 teaspoon of lemon extract.

Topping:

6 ounces of cream cheese. ( softened. )

1 / 2 cup of sugar.

1 - 1 / 2 cup of fresh raspberries.

2 tablespoons of room temperature butter.

Directions:

Muffins:

Take a large mixing bowl and combine the butter and sugar mixing it until it is a creamy blend. Add your three eggs and mix thoroughly. Combine the flour, baking powder, cinnamon, and lemon extract. Toss in the mixing bowl and stir in the milk until you have a consistent batter for your raspberry cream cheese muffin mix. Take your muffin pans and use a little butter to grease them so the muffins won't stick to the sides when removing them. Fill each cup about two thirds the way full to allow for expansion and a full headed muffin. Bake the muffin part of your raspberry and cream cheese muffins at 375 degrees for 20-25 minutes or until done. A common method employed to determine the doneness of baked goods is to insert a toothpick into the baked item and see if it comes out clean.

Topping:

Mix your cream cheese, sugar, butter, and raspberries until you have a consistent thick sweet spread. You may want to warm it in the microwave just a little to make it easier to mix and spread. You will want to crush the raspberries so that you get an even flavor throughout the topping.

Once your muffins have cooled spread a generous portion of the raspberry and cream cheese topping over them and serve immediately. These raspberry and cream cheese muffins will blow your brunch guests away and put a grin on your children's faces. Serve with a cup of good coffee or a glass of cold milk and enjoy.