Raspberry Lemon Cream Cheese Muffins

Raspberry lemon cream cheese muffins are loaded with raspberries, bright lemon zest, and pockets of tangy cream cheese. Use fresh or frozen raspberries!

This post was first published October 22, 2018 and was last updated August 22, 2020.

I’ve been making these raspberry lemon cream cheese muffins for years. They’re inspired by muffins my Mum used to bring home from her work at the local children’s hospital. Mum would get home after work holding a small, grease-spotted paper bag, and I always knew what was inside – moist lemon muffins studded with chunks of tangy cream cheese just for me!

I started adding raspberries to this homemade version in order to balance the rich cheese and bright citrus. I’ve never looked back! Moist and tender with a cakey crumb, raspberry lemon cream cheese muffins are a lovely treat for breakfast, or with afternoon tea.

Jump to:

• Ingredients
• How To Make Step-By-Step
• Notes & Tips
• Recipe

Ingredients

• flour
• sugar
• baking powder
• salt
• zest of one lemon
• fresh or frozen raspberries
• cream cheese
• neutral oil such as vegetable or canola
• eggs
• milk
• vanilla
• coarse sugar for garnish (optional)

How To Make Step-By-Step

• Preheat the oven to 350ºF (180ºC) and line a 12-cup muffin tin with paper muffin wrappers.
• Place the flour, sugar, baking powder, salt, and lemon zest in a bowl. Stir to combine.
• Using your hands, break the cream cheese into small chunks and add them to the flour mixture. If the cream cheese is sticking to your hands as you break it into chunks, dip it in the flour – it will be easier to handle (you can also cut it into small pieces with a knife if you prefer). Gently toss the pieces of cream cheese in the flour as you go so the cheese doesn’t sit in one big clump on top of the dry ingredients.

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• Add the raspberries to the bowl and stir to combine. If you are using fresh raspberries stir gently so as not to crush the berries. Frozen raspberries are much more forgiving when mixing!

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• Pour the oil and crack the eggs into a measuring cup. Add milk until the mixture reaches the 1 cup (250 ml) line. Add the vanilla and whisk to combine.
• Pour the wet egg mixture into the dry flour mixture and gently stir together until the batter is mixed. A few streaks of flour are ok.

• Use a spoon or a cookie scoop to evenly divide the batter into the 12 prepared muffin cups. Sprinkle the tops with coarse sugar if using.

• Bake the muffins for 15 minutes at 350ºF (180ºC) then raise the temperature to 400ºF (205ºC) and bake for 7 to 9 minutes more. I like to raise the temperature for the last part of the bake because it gives a lovely golden colour to the muffin tops.

Notes & Tips

• Fresh vs. Frozen Raspberries – If you are using fresh raspberries for your raspberry lemon cream cheese muffins stir them into the mixture gently so as not to crush the berries. Frozen raspberries are much more forgiving.
• Use A Scale If You Have One – I like to use a scale to weigh ingredients. It ensures accuracy and consistency. I recommend using a scale if you have one.
• Sugar Substitute – You can substitute cane sugar for white sugar.
• Lemon Zest Substitute – Orange zest is also lovely in this recipe if you’d prefer that instead of lemon. I think lime zest would also be nice!
• If The Cream Cheese Feels Sticky – If the cream cheese is sticking to your hands as you break it into chunks, dip it in the flour to make it easier to handle (you can also cut it into small pieces with a knife if you want). Gently toss the pieces of cream cheese with the flour as you go so the cheese doesn’t stick together in one big clump on top of the dry ingredients.
• A Note On Vanilla – One tablespoon of vanilla extract may sound like a lot but it really sets the tone for the base of the raspberry lemon cream cheese muffins.
• Raspberry Substitute – You can swap in any other fresh or frozen berries you have on hand, however, the tart note of raspberries is a terrific pairing with the lemon zest and cream cheese.
• Room Temperature Storage – Raspberry lemon cream cheese muffins will keep on the counter in an airtight container with a lid for up to three days.
• Fridge Storage – You can also store these muffins in the fridge for up to five days. I like to warm individual muffins in the microwave for 15 to 20 seconds, or bring them to room temperature, before eating.
• How To Freeze Raspberry Lemon Cream Cheese Muffins – Once the muffins have cooled completely, wrap each muffin gently but tightly in aluminium foil or plastic wrap. Store your raspberry lemon cream cheese muffins in a large zip-top freezer bag in the freezer for up to three months.

More Great Raspberry Recipes

Raspberry Rhubarb Jam (small-batch, no added pectin) Rich ruby colour, reduced sugar, and only 5 ingredients!

Individual Raspberry Custard Tarts Buttermilk custard base, fresh raspberries, and a buttery shortcrust tart shell.

Honey-Drizzled Raspberry Brie Brûlée Cubes of brie, and raspberries are baked, then generously drizzled with thyme-infused honey.

Raspberry Financiers Tiny cakes with almond meal and fresh raspberries.