- 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low-fat buttermilk
- 2 cups fresh or 1 16 oz bag of frozen raspberries
- 1/4 cup finely chopped walnuts (optional)
You would never believe this Raspberry Muffin recipe came from Cooking Light! I’m not sure how ‘light’ they actually are when you consume 5 in one sitting, but they are ridiculously moist and flavorful. I actually came across this recipe years ago, but never had the occasion to try it out. As I was skimming Pinterest this morning trying to decide what to make, I realized I had all of these muffin ingredients on hand and I knew Romain would love them because he drools over anything raspberry. He was actually the one who decided to call them dream muffins. Light or not, some of my favorite recipes of all time come from Cooking Light so I’m always excited to try out a new one. I ended up with 12 regular sized muffins and 16 mini muffins with this recipe. They are so amazingly addicting that between 4 people there are only 3 left! The only things I changed were increasing the amount of raspberries and sprinkling cane sugar on top before baking. I did use frozen raspberries and even though I coated them in flour before mixing them in the batter, they still turned pink, which of course just made them more beautiful and appetizing. I mean seriously, who doesn’t want to start their day off with a pink muffin? This muffin recipe would work with any berry of your choice, I think I want to try blueberries next!
I also want to point out my beautiful Papyrus birthday card from my friend, Maggie. I could spend hours looking through these cards when I’m at Target. They are just all so colorful and glittery. Definitely my all time favorite card brand.
Preheat oven to 350°.
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.
Lightly coat frozen raspberries with flour to prevent them from bleeding into the batter. Mine still turned out very pink from all the juice so if this concerns you, try using fresh raspberries. Gently fold in raspberries.
Place foil cup liners in muffin cups or spray with cooking spray. Spoon batter evenly into liners.
Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.
Cool on a wire Rack and try not to eat too many at once!