It occurred to me the other day that I really do need to post a new muffin recipe on here. My all-time most popular and loved recipe on the blog is my Blueberry Lemon Cream Cheese Muffins.
And it is in fact my only muffin recipe I have ever posted.
So, yeah... my most popular ever recipe is a muffin recipe and I haven't done another one since??
What was I thinking, right? ;)
Not one that wants to mess with a good thing too terribly much, I decided to work on a little spin of the muffin recipe that apparently made so many of you all drool enough to warrant over 31,000 pins of it on Pinterest! (Yes, the fact that my little ole muffin recipe has made an appearance on Pinterest that many times is still blowing my mind over here.)
I swapped out the blueberries for raspberries and switched out the lemon for a little key lime to make my Raspberry Key Lime Cream Cheese Muffins. :) The key lime flavor is very subtle in these muffins. If you prefer a little more tartness to your key lime, I would suggest adding the optional lime zest to the recipe.
Raspberry Key Lime Cream Cheese Muffins
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Ingredients (12 muffins)
- 2 1/2 cups flour
- 3/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk
- 2 eggs
- 1/4 cup canola oil
- 1 tsp vanilla
- 1/2 cup plain Greek yogurt or sour cream
- 1/3 cup key lime juice (plus zest of 1 lime-optional)
- 1 cup of fresh or frozen raspberries
For the cream cheese "batter"
- 8 oz of cream cheese, room temperature
- 1 cup sugar
Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.
In a medium bowl, whisk together the dry ingredients- flour through the baking soda. Set aside.
In a large bowl, whisk together all the wet ingredients- the milk through the key lime juice and lime zest.
Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, but try not to over mix.
Fold in the raspberries.
Using an electric mixer, beat the cream cheese and sugar together until nice and creamy. Gently fold half of the cream cheese "batter" into the raspberry/key lime muffin batter.
Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter. Grab the remaining cream cheese batter and drop one tablespoon of it on top of each muffin. Using the back of a spoon, press the batter into and swirl it around the top of each muffin.
Bake for about 25-30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done, but shouldn't be brown. A toothpick inserted in the middle of the muffins should come out clean when done.
Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.
Store in an airtight container in the refrigerator.
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Yes, my husband ended up adoring these muffins almost as much as their predecessor this recipe was based on. (And he is a HUGE fan of my Blueberry Lemon Cream Cheese Muffins. ;) )
The cream cheese "batter" really is what makes these muffins so moist and just so utterly amazing.
So what do you all think? Will the protege Raspberry Key Lime Cream Cheese Muffins eventually edge out my original Blueberry Lemon Cream Cheese Muffins? Or will the original be difficult to ever top? ;)
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