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Raspberry Cheesecake Muffins

Raspberry Cheesecake Muffins

These were weighed, mixed, baked and on the tea table in just over half an hour! Freshly picked raspberries from the garden were added to the batter and the addition of the cream cheese was a brilliant idea that made the muffins moist and almost like cheesecake cakes! I made a pot of tea and we had one each – the rest I popped into the freezer for later.  


250g plain flour

2 teaspoons baking powder

110g soft light brown sugar

100ml sunflower oil

125ml milk

2 eggs beaten

175g fresh raspberries (and 12 for the tops of the muffins)

110g cream cheese


Delicious little buns (muffins) that have fresh raspberries and cream cheese in them, making them almost like a cheesecake cake! Great for school lunch boxes, afternoon tea or for cake stalls; these are on the table in just over half an hour making them an easy treat to bake when time is at a premium.



Step 1 Preheat oven to 180C Fan/200C conventional/Gas 6. Line a muffin tin with 12 paper cases or baking parchment.

Step 2 Put all of the ingredients, except the fresh raspberries and cream cheese into a large bowl and mix to amalgamate all the ingredients together, do not over mix. Add the fresh raspberries and gently fold through the muffin mixture.

Step 3 Pour or spoon the mixture into the paper cases and then push as spoonful of the cream cheese into the middle of each muffin and then add a raspberry, pushing down slightly.

Step 4 Bake in the middle of the oven for 25 to 30 minutes until the muffins are well risen, firm and golden brown. Remove and allow to cool in the tin for a minute before taking them out and placing on a wire rack to cool completely.


Serves 12 Muffins

Prep time 5 minutes

Cook time 30 minutes

Total time 35 minutes

Recipe from Be-Ro Home Baking 41st Edition

Recipe courtesy of Karen Burns-Booth at


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4 Comments so far

These look amazing! Can't wait to have a go at making them at the weekend....;
By misskitty360 on
Just made these - I am not really a baker and my cakes usually sink in the middle! But felt inspired to make these as they look so nice. Had some frozen raspberries in the freezer and half a tub of cream cheese - they were very easy and didn't take long to make , the mixture seemed very runny and as I don't do very much baking I wasn't sure if this was normal but they were fine and very light, my daughter (highly critical teenager) even said they look nice - might have to hide them in the cupboard! We have just eaten some warm with a cup of tea - gorgeous!;
By chattyhen on
Oh another favourite of mine, however I do prefer blueberry muffins so I would think I could replace the rasberries with bluberries. Another good recipe. Thanks;
By Lucky Duck on
I am so pleased that you enjoyed these chatty hen, and am impressed that the teenage daughter loved the too! Karen ;
By Lavender and Lovage on

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