I love berry season, I think I’ve mentioned that before I like making freezer jam, smoothies, lots of baking, freezing, etc. Muffins are a wonderful way to make your berries stretch. Most recipes call for only 1-2 cups for a batch, making your berries go a long way.
This recipe uses raspberries, which is the favorite berry in my house, but it would be wonderful with all the in season blackberries right now too! The cream cheese on the top makes the muffins seem extra fancy and special. I love the creaminess with the soft texture of the muffins and the tartness of the raspberries.
I hope you are having a relaxing Labor Day Weekend, why don’t you start one of your days with a batch of these and enjoy them in the sun with a hot cup of coffee or tea! Lets let go of summer with style and embrace the crispness of fall. I can’t wait to start baking with apples and pumpkin! Happy end of summer…
Cream Cheese Raspberry Muffins
Adapted from Blueberry Banana Muffins
- 1 cup white flour
- 1 cup whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 1 egg
- 1/2 cup sugar
- 1/4 cup agave nectar
- 1/4 cup melted butter
- 3/4 cup sour cream
- 2 bananas, ripe and mashed
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 2 cups raspberries
- 1/2 cup cream cheese
Preheat the oven to 350 and line or grease the muffin tins.
In a large bowl combine both flours, baking powder, salt, and cinnamon. Whisk together and set aside.
In a medium bowl whisk the egg, sugar, and agave together. Slowly whisk in the melted butter until combined. Add the sour cream and mashed bananas. Once combined stir in the vanilla and almond extracts.
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the raspberries. Fill the muffin tins with the dough, 3/4 of the way full.
Top each muffin with about 1 tsp. cream cheese, slightly pressing it into the dough. Bake until lightly golden, 23-28 minutes. Serve warm and enjoy!