Raspberry Lemon Cream Cheese Muffins
May 12, 2014 16:02:21 GMT -5
Post by PurplePuppy on May 12, 2014 16:02:21 GMT -5
Raspberry Lemon Cream Cheese Muffins
1/2 block cream cheese, cut into small pieces
1 1/2 cups raspberries
zest of 1/2 lemon
1 1/2 cups flour + 1tsp
1 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/4 - 1/2 cups milk
1 Tbsp vanilla
coarse sugar for muffin tops (optional)
Preheat oven to 350.
In a bowl or plastic container, toss cream cheese pieces, raspberries and lemon zest with 1 tsp flour to coat then place bowl in freezer. Mix 1 1/2 cups flour, sugar, salt and baking powder with paddle attachment in stand mixer (or whisk by hand).
Measure out 1/3 cup vegetable oil in a measuring cup and add eggs - whisk together then top with milk to make 1 cup. Add vanilla and mix well.
Add wet to dry and mix with paddle on low until just combined. Fold cream cheese/raspberry/lemon zest mixture into batter gently by hand. Divide the batter into 12 paper-lined muffin cups and (optional) sprinkle top of each muffin with coarse sugar.
Bake 15 minutes at 350, then raise oven temperature to 400 and continue to bake until golden on top, about 9-11 minutes (if not golden after 11 minutes, continue to bake, checking every 2 minutes). Remove from oven when tops are golden and cool on a rack.
1/2 block cream cheese, cut into small pieces
1 1/2 cups raspberries
zest of 1/2 lemon
1 1/2 cups flour + 1tsp
1 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/4 - 1/2 cups milk
1 Tbsp vanilla
coarse sugar for muffin tops (optional)
Preheat oven to 350.
In a bowl or plastic container, toss cream cheese pieces, raspberries and lemon zest with 1 tsp flour to coat then place bowl in freezer. Mix 1 1/2 cups flour, sugar, salt and baking powder with paddle attachment in stand mixer (or whisk by hand).
Measure out 1/3 cup vegetable oil in a measuring cup and add eggs - whisk together then top with milk to make 1 cup. Add vanilla and mix well.
Add wet to dry and mix with paddle on low until just combined. Fold cream cheese/raspberry/lemon zest mixture into batter gently by hand. Divide the batter into 12 paper-lined muffin cups and (optional) sprinkle top of each muffin with coarse sugar.
Bake 15 minutes at 350, then raise oven temperature to 400 and continue to bake until golden on top, about 9-11 minutes (if not golden after 11 minutes, continue to bake, checking every 2 minutes). Remove from oven when tops are golden and cool on a rack.