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.

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Raspberry Rhubarb Ice Cream

This Raspberry Rhubarb Ice Cream is so easy to make, rich and creamy, tangy and full of flavor. It’s the perfect taste of summer. No churning required! 

I’ve mentioned here before about the delicious. magazine group I belong to, a disparate group of women, brought together on What’s App by one of the delicious. team, who have now become firm friends. 

And like many friends, we lead each other into temptation! Cookbooks are a particular weakness many of us share and when one of our number mentioned that she makes ice cream all the time from a vintage book she owns, we all scurried to find a copy online to order. 

Of course, this then required the creation of yet another What’s App group called Ice Maidens where we share photos of our ice cream. I fully expect that group to ramp up production as the weather heats up! Watch this space if you love no-churn ice cream.

Raspberry Rhubarb Ice Cream

This is mash up of two recipes from the vintage cookbook Ices Galore by Helge Rubinstein and Sheila Bush. If you love easy ice creams, sorbets, etc. that do not need an ice cream maker to create, look for a copy of this book online. It’s a small paperback packed with great frozen treats.

Ingredients

312g or 11 oz rhubarb, trimmed

1 cup or 225g sugar

5 1/2 oz or 156g raspberries

1 cup or 240ml double or whipping cream

1/4 teaspoon cream of tartar

Optional: 2 tablespoons gin infused with strawberry

Method

Cut the trimmed rhubarb into 1 in or 2 cm pieces.

In a pot with a lid, cook the rhubarb down with the sugar until it is soft, stirring occasionally. Do not add any water. Depending on your rhubarb, this should take about 20-25 minutes.

Remove the lid and set the rhubarb aside to cool. 

Puree the raspberries and push them through a mesh sieve. Discard the seeds.

Add the raspberries to the rhubarb. Stir well. 

Once the rhubarb and raspberry are cool, stir in the strawberry infused gin, if using, 

Whip the cream to soft peaks, sprinkling in the cream of tartar as you go. The cream of tartar helps stabilize the cream.

Gently fold the fruit through the whipped cream. 

Put it in the freezer for 3-4 hours or until it’s beginning to set. 

When the mixture is beginning to set, beat well. 

Transfer to a freezer safe container with a lid and replace in freezer.

 

Freeze till completely set. 

Remove from the freezer shortly before serving. 

Scoop to serve.

Enjoy! 

I'm a little late joining the group but this is the10th edition of the 2024 Alphabet Challenge, brought to you by the letter I. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the I recipes below:

• Sneha’s Recipe: Instant White Dhokla
• Mayuri’s Jikoni: Iceberg Wedge Salad
• A Day in the Life on the Farm: Instant Pot Bean and Smoked Pork Soup
• Jolene’s Recipe Journal: Italian Beef Sandwiches
• Culinary Cam: I Scream, You Scream, We All Scream for Saffron-Cardamom Ice Cream
• Karen’s Kitchen Stories: Italian Pane di Genzano
• Magical Ingredients: Instant Aloo Paratha
• Palatable Pastime: Indonesian Bami Goreng
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Orange & Feta Italian Orzo Pasta Salad
• Blogghetti: Strawberry Hibiscus Iced Tea Recipe

Here are my posts for the alphabet challenge, thus far: 

A: Anchovy Deviled Eggs

B: Spicy Braised Ginger Pork Belly

C: Cecilie's Favorite Coleslaw

D: Cajun Chicken Eggplant Dressing

E: Everything Pizza Tartin

F: Baked Chicken and Feta Meatballs

G: Grape Juice Jigglers

H: Crispy Bacon-wrapped Chicken Hearts

I: Raspberry Rhubarb Ice Cream - today's post! 

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Buttermilk Raspberry Vanilla Bundt #BundtBakers

The tender vanilla crumb surrounds sweet raspberries for a little slice of summer berry heaven in this delectable buttermilk raspberry vanilla Bundt cake.

I’ve just finished reading Kate Morton’s The Forgotten Garden, which contains fairy tales interspersed with the story, an epic of family and secrets and generational connections. I can’t remember the last time I read a fairy tale before this. When I got to the first one, I almost skipped over it since it was an interruption to the main narrative and I wanted that to continue. But I honored the author's intentions and read it after all. I've been in a weird philosophical mood ever since.

Fairy tales are a genre that don’t often present themselves as adult fare but, honestly, they should be. Some of them are really scary. But they also open our minds to the possibility of magic and mystery in the world around us.

For instance, have you ever seen a magnified photo of a raspberry? The tiny “hairs” and round globes filled with juice and seeds are otherworldly; like little bunches of bright red grapes just the right size for fairies to eat. I think they’d be fans of my raspberry vanilla cake as well.

Buttermilk Raspberry Vanilla Bundt

If fresh raspberries aren’t available where you live, you can use frozen ones or feel free to substitute your own favorite summer berry.

Ingredients
For the cake:
2 cups or 250g all-purpose flour, plus more for flouring pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 75g unsalted butter, softened, plus more for greasing pan
3/4 cup or 150g sugar
1 teaspoon vanilla extract
2 large eggs
3/4 cup or 180ml whole fat buttermilk
1 1/2 cups or about 180g fresh or frozen raspberries

For the easy raspberry glaze:
5-6 fresh or frozen raspberries
1/3 cup or 41g icing sugar
water or lemon juice, as needed

Optional for serving (instead of the glaze): icing sugar

Method
Sprinkle two tablespoons of the sugar on the raspberries in small bowl. Set aside.

Preheat your oven to 350°F or 180°C and generously butter and flour a 10-cup Bundt pan.

In another mixing bowl, sift together the flour, baking powder, baking soda, and salt.

Beat the butter and the balance of the sugar with electric beaters or in stand mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in the vanilla. Scrape down the bowl, then add the eggs one at a time and beat well with each addition.

Have a quick look at your raspberries and sugar and give them a stir. If they look really juicy, put one tablespoon of the flour mixture into the bowl and fold it into the berries. This will help them stay in the batter rather than falling to the bottom of the cake.

Add half of the remaining flour mixture and half of the buttermilk into the big mixing bowl. Beat on low until combined. Add in the other half of both and beat until just combined.

Spoon the sugary raspberries onto the batter along with any syrup they've created. Raspberries do tend to break down rather nicely. Gently fold them into the batter.

Spoon the batter into your prepared Bundt pan, smoothing out the top, if necessary.

Bake until the cake is golden and well-risen, about 40-45 minutes. A wooden toothpick inserted into center should come out clean.

To make the raspberry glaze, add the raspberries and powdered sugar to a small bowl. Mash the raspberries with the back of a spoon until they've completely dissolved into the sugar. Add a few drops of water or lemon juice till you get a pouring consistency, if needed. Warm the glaze over a low heat in a small pot, until it turns clear. Set aside to cool.

Cool the Bundt cake in the pan for about 10 minutes. Loosen the sides with your testing toothpick, then turn the cake out onto a wire rack.

Cool completely before sprinkling with a little icing sugar or spooning on the easy raspberry glaze to serve.

Enjoy!

My favorite part of summer is the plethora of seasonal fruit in farm shops and supermarkets so I was delighted when this month’s Bundt Baker host, Kelley of Simply Inspired Meals chose that as our theme. Check out all the other lovely summer fruit Bundts we’ve baked for you today.

• Amaretto Glazed Berry Bundt by Sweet Sensations
• Buttermilk Raspberry Vanilla Bundt by Food Lust People Love
• Cherries with Cherry Cheese Bundt Cake by PatycoCandyBar
• Eggless Orange Bundt with Orange Glaze by Sneha's Recipe
• Fresh Strawberry Bundt by A Day in the Life on the Farm
• Mango Bundt Cake and Frosting by Merce's Cake
• Mini Strawberry Bundt Cake by Simply Inspired Meals
• Peaches and Cream Bundt Cake by All That's Left Are The Crumbs

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

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