This was another one of those Betty Crocker days because by the time I was finished baking, I had flour all over me and my kitchen. I should have been packing for our trip tomorrow) but instead I’m de-stressing and baking. We leave on a 8 day cruise that starts in Amsterdam and ends in Barcelona and then we have 9 days to explore Barcelona, Seville and Madrid. I sure hope I come back with some new recipes ideas to blog about.
Rich and creamy cheesecake topping.
I use raspberry preserves with the seeds. I think the preserves with the seeds for some reason have more color than the seedless preserves which are usually kind of brownish.
So I found some great raspberries on sale this week. I get so excited to find raspberries on sale. Anything less than $3.00 a carton is a steal in my book. My only problem is I will buy them and they will sit in the refrigerator and start getting moldy before I think to use them. Not so with these berries. I bought a couple of packages and the first ones I used to make my Raspberry Nutella Gelato and then I remembered this Raspberry Cheesecake Muffin recipe that I have been holding on to for years and decided to give it a try.
The original recipe did not have the fresh raspberries in the batter and just called for the raspberry preserves. BUT, how could any recipe not be improved by adding fresh raspberries.
Today was one of those Texas HOT days where I just didn’t want to get out of the house. I really didn’t even want to walk to my garage to my extra refrigerator (I have two in my garage) to fetch some butter and eggs. But, I braved the heat just so I could make these muffins. I think my husband appreciated the effort since I always put the baked goods in the freezer and he can grab something on the way out to his golf game.
The cheesecake topping is fantastic on these muffins. The batter is somewhat thick since there is no milk in the recipe but there is plenty of butter and sour cream to make this a delicious treat.
What I love about baking is that with a few ingredients you have a wonderful end product.
Cut the butter into the sugar and flour using either a pastry blender or sometimes I use my fingers.
Stir the raspberries into the batter just before putting into muffin tins.
Don’t these look beautiful in the pan. Wait until you taste them.
A spoonful of cheesecake topping and preserves. Topped off with the crumb and almond mixture.
Here they are, ready to be eaten.
Raspberry Cheesecake Muffins
2 1/4 c. flour
1 c. sugar, divided
3/4 c. butter
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. sour cream
1 carton fresh raspberries
1 tsp. almond extract
8 oz. cream cheese, softened
1/2 c. raspberry preserves
1/2 c. sliced almonds
Preheat oven to 350°. In a large bowl, combine flour and 3/4 c. sugar. Cut in the butter until crumbly; reserve 1 cup of the mixture. To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg, and extract. Fold in the fresh raspberries. Spoon mixture into greased muffin cups.
Combine the cream cheese, 1/4 cup sugar, and the remaining egg. Spoon cream cheese mixture over batter in pans. Spoon preserves over cream cheese mixture. Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake muffins 20 minutes or until cake tester comes out clean. Makes 14-16 muffins.