Raspberry-Cream Cheese Muffins

Yield: 24 (Size - 1 muffin)
Source: CL June 2003
Comments: "Our Test Kitchens staff found that foil muffin or cupcake liners worked better than paper. They released more easily from the muffin without tearing it." This recipe was in the 'lighten up' section of the magazine. They are delicious!


2/3 cup (5 oz) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/2 cup finely chopped walnuts


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.


Healthy Units: 3 per serving
CALORIES 143 (32% from fat); FAT 4.7g (sat 2.4 g, mono 1.3 g, poly 0.7g); PROTEIN 2.7 g; CARB 22.6g; FIBER 1.1g;

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