Go Back
Raspberry Cream Cheese Muffins with Citrus Twist

Raspberry Cream Cheese Muffins with Citrus Twist

Tender raspberry muffins swirled with a lemon-kissed cream cheese center and a bright citrus finish. Perfect for brunch or an afternoon treat.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter, melted cooled slightly
  • 0.9 cup granulated sugar divided
  • 3.5 oz eggs, lightly beaten about 2 large
  • 1.5 tsp vanilla extract
  • 0.75 cup buttermilk room temperature
  • 1 tbsp lemon zest from 1 lemon
  • 1 tsp orange zest
  • 1.25 cup fresh raspberries patted dry
  • 6 oz cream cheese, softened
  • 3 tbsp lemon juice divided
  • 0.75 cup powdered sugar for glaze
  • 1 tbsp turbinado sugar for topping

Instructions

Preparation Steps

  • Preheat oven to 375°F. Line a 12-cup muffin pan with liners and lightly mist with spray.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  • Stir cream cheese with 3 tbsp granulated sugar and 1 tbsp lemon juice until smooth; set aside.
  • Toss raspberries with a teaspoon of the measured flour to lightly coat; reserve a small handful for topping.
  • Whisk melted butter with remaining sugar, eggs, vanilla, buttermilk, lemon zest, and orange zest until combined.
  • Fold dry ingredients into the wet mixture just until no dry streaks remain; avoid overmixing.
  • Gently fold in most of the raspberries, keeping a few aside for the tops.
  • Spoon batter to fill cups about halfway. Add a small dollop of cream cheese mixture, then cover to about 3/4 full.
  • Sprinkle with turbinado sugar and nestle a few reserved berries on top.
  • Bake 20–22 minutes, until golden and a tester comes out with a few moist crumbs. Cool 10 minutes, then transfer to a rack.
  • Whisk powdered sugar with 2 tbsp lemon juice until smooth. Drizzle over cooled muffins before serving.

Notes

For a bolder citrus note, swap the lemon glaze for fresh orange juice and zest. Blueberries also work nicely in place of raspberries. Store airtight at room temperature for 1 day or refrigerate up to 4 days; warm briefly before serving for the best texture.
This recipe is an original creation inspired by classic Raspberry Cream Cheese Muffins with Citrus Twist flavors. All ingredient ratios and instructions are independently developed.