Impossibly Easy Raspberry Cream Cheese Muffins Recipes

IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE

Steps:

• Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
• In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
• Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
• Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

CREAM CHEESE RASPBERRY MUFFINS

Steps:

• In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts. , Fill 8 paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and milk; drizzle over muffins.

IMPOSSIBLY EASY RASPBERRY-CREAM CHEESE MUFFINS

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
• In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
• In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
• In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
• Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
• Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.

RASPBERRY CREAM MUFFINS

Steps:

• In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

RASPBERRY CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 350°.
• Place raspberries and sugar in a large bowl.
• Stir to combine so that berries are coated in sugar.
• Set aside.
• In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined.
• Slowly beat in the eggs and vanilla until combined.
• Combine the flour, wheat flour, baking powder, baking soda and salt in a separate bowl.
• With mixer on low, add half the flour, then half milk, then remaining flour, then remaining milk until just combined.
• Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full.
• Press 4 berries into tops of each unbaked muffin.
• Bake for 23-28 minutes or until golden brown on top and cooked through.
• Remove and let cool.

RASPBERRY CREAM CHEESE MUFFINS

Steps:

• Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the 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° 25 minutes or until a wooden pick inserted in center comes out clean.
• Remove from pans; cool on a wire rack.