Raspberry Cream Cheese Muffins #MuffinMonday

Raspberry Cream Cheese Muffins celebrate the best of fresh raspberry season with a wonderfully subtle tang, perfect for brunch, breakfast or snack.

Welcome to the last Muffin Monday of summer! In the blink of an eye, it will be September then on to Autumn fruit and vegetables so I thought I’d use fresh raspberries this month as a sort of a last hurrah. 

More reasonably priced cherries, peaches, nectarines, raspberries and strawberries are the best part of summer. If I can get fresh figs, I am over the moon because that doesn’t happy very often these days. 

Raspberry Cream Cheese Muffins

This recipe makes 6 or 7 normal sized muffins. When I bake the batter in a 6-cup muffin pan, it makes six. If I use my silicon liners, as you can see, it makes seven. 

Ingredients

5 1/3 oz or 150g fresh raspberries

1 cup or 125g flour

1/2 cup or 100g sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 oz or 56g cream cheese, softened

2 tablespoons butter, melted and cooled, plus extra for the pan

1 large egg, at room temperature

1/4 cup or 60ml milk, at room temperature

1 teaspoon vanilla extract

Optional for decorating: Pearl sugar

Method

Preheat oven to 350°F or 180°C. Prepare your 6-cup muffin pan by buttering it or lining it with muffin cups. 

In a large mixing bowl, whisk together your flour, sugar, baking powder and salt.

Set aside six or seven raspberries to top the muffins and cut the rest in half. 

Tip the halved raspberries into the dry ingredients and stir till they are well coated with the flour. Set aside.

In a medium bowl, mash the cream cheese with a fork, then pour in the cool, melted butter. Use the fork to mix the cream cheese and butter together until you have a mixture that looks like small soft curds.

Add in the egg, milk and vanilla and whisk until well combined. There will still be some tiny lumps of cream cheese.

Pour the wet ingredients into the dry ingredients and fold until they are just combined.

Divide the batter between the muffin cups in your prepared pan. Top with the reserved raspberries and a good sprinkling of pearl sugar, if using.

Bake in your preheated oven for 20-25 minutes or until the muffins are golden all around the edges and a toothpick comes out clean.

Cool in the pan for a few minutes, then remove the muffins and cool on a wire rack. These can be served warm or room temperature.

Enjoy!

It’s Muffin Monday, the last Monday of the month. Check out all the lovely muffin recipes my friends and I are sharing today. 

• Blackberry Muffins from A Day in the Life on the Farm
• Boston Brown Bread Muffins from A Messy Kitchen
• Chocolate Chip Pecan Banana Muffins from Karen's Kitchen Stories
• Lemon Blueberry Muffins from Jolene’s Recipe Journal
• Raspberry Cream Cheese Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Raspberry Cream Cheese Muffins!

 . 

Flourless Banana Peanut Butter Muffins #MuffinMonday

If you are looking for a tasty gluten-free snack that that can be made in ONE BOWL, these flourless banana peanut butter muffins fit the bill perfectly. They are surprisingly fluffy inside and just the right amount of sweet.

When the coronavirus pandemic reached US shores, I wasn’t surprised when paper goods and staples disappeared off of grocery store shelves. What I didn’t expect was the run on flour and sugar! Last week I managed to score a bag of all-purpose flour, one of the last on the shelf, but bread flour is still AWOL.

Bread flour tip: While bread flour is hard to come by, even online, if you have all-purpose flour, you can order vital wheat gluten to add in for bread. I just got mine delivered yesterday and almost high-fived the Amazon delivery guy. Instead, I offer him a sparkling water, wrapped in a disinfectant wipe. And I thanked him copiously for being out there and doing his job. So grateful!

If you’ve been reading this space for the last couple of weeks, you know that I have ripe bananas in my freezer that were originally earmarked for banana cream pie. If you do too, then you have all the ingredients to make these muffins with staples like peanut butter, eggs, honey and spices.

Even better, this recipe requires only one bowl! Baking muffins could not be easier.

Flourless Peanut Butter Banana Muffins 

This recipe is adapted from one on detoxinista.com. The original author used all natural peanut butter with no added sugar or oil. I buy Jif peanut butter – extra crunchy and reduced fat smooth, both of which have added sugar and/or corn syrup – so my muffins are probably a little sweeter than the originals, which was just sweet enough for us.

Ingredients
1 cup or 250g peanut butter (crunchy or smooth – I used a combo)
2 very ripe bananas, mashed (about 1 cup mashed)
3 whole eggs
1/4 cup or 60ml honey
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon double acting baking powder
1/2 teaspoon fine sea salt

Method
Preheat your oven to 350ºF or 180°C and prepare a 12-cup muffin pan by lining it with paper muffin liners.

In a medium bowl, combine the peanut butter, mashed banana, baking soda, vanilla, eggs, honey, cinnamon and salt.

Beat well with a balloon whisk until smooth and glossy.  This is going to be a very runny batter but don’t stress. It’s all good.

Divide the batter between the 12 muffin cups.

Bake in your preheated oven for about 20-25 minutes. They puff right up into rounded tops and then will sink a bit. This is normal. Deep breathes. The muffins are done when they are well-colored and springy to the touch.

Remove the muffin pan to a wire rack and leave them to cool for about 10 minutes. Remove the muffins from the pan and cool completely on the wire rack. It's amazing how light they are.

Enjoy!

Check out all of the other great Muffin Monday recipes my friends are sharing today!

• Banana Oatmeal Muffins from Zesty South Indian Kitchen
• Beer and Cheese Muffins from Passion Kneaded
• Flourless Banana Peanut Butter Muffins from Food Lust People Love
• Matcha Coconut MOffins from Culinary Adventures with Camilla
• Pancake and Sausage Muffins from Making Miracles
• Small Batch Corn Muffins from Palatable Pastime
• Sourdough Cranberry Muffins from Karen's Kitchen Stories
• Waffle Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these flourless banana peanut butter muffins! 

 .