Raspberry Cream Cheese Muffins

Photo: Melissa

Ingredients

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces package cream cheese, softened

1 stick unsalted butter

1 cup sugar

2 large eggs

1/4 cup milk

1/2 teaspoon vanilla extract

1/2 cup raspberry preserves

Preparation

Preheat oven to 350 degrees. Grease and lightly flour 9 large muffin cups or 24 regular muffins. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla.

Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern.

Bake for 25-30 minutes.