Your favorite fruit and cream muffin recipe?!
Answers: Please give me a recipe you have tried and liked. Low fat recipes would be good as well. I am looking for muffin recipes that can be used with multiple types of fruit so I can make strawberries and cream as well as peach and cream and blueberries, ect. Thank you!
Raspberry Cream Cheese Muffins
2 1/2 cups flour
1 cup granulated sugar
3/4 cup butter
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
2 eggs, divided
1 tsp. vanilla
8 oz. cream cheese, softened
1/3 cup granulated sugar
1/2 cup raspberry preserves
1/2 cup chopped pecans or walnuts (optional)
Preheat oven to 350 degrees F. Grease 15, average-size muffin tins.
In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside.
To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter.
Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops.
Bake muffins 20-24 minutes.
These muffins are packed with calories. To reduce the fat and calories try this:
# Substitute yogurt in place of the sour cream, or use a fat-free sour cream
# Use reduced fat or fat-free cream cheese.
# Replace 1/4 of the butter with 1/4 cup reduced calorie stick margarine or butter blend
# Reduce the amount of sugar in the recipe, use 3/4 cup for the batter and 1/4 cup for the cream cheese filling
# Use an all-fruit spread in place of the raspberry preserves
---You can substitute whatever you like! I would recommend fruits like strawberries, cranberries, blueberries, and blackberries.
If you are looking for low fat, cream isn't part of a low fat diet, believe me. Just use a standard muffin recipe and add any kind of fruit you want, about 2/3 cup for 12 muffins. Make sure the fruit is coated with flour and added last, otherwise it will sink to the bottom of the muffins. Peaches don't work too well, they are very moist but you could try, same with strawberries. Blueberries, cranberries, dates, raisins work well as they are solid, not mushy.