April 22, 2015

Lemon Muffins with Red Raspberry Cream Cheese Filling

Happy Wednesday.  Only a few more days until the weekend . . . we can make it :)

I have had a dang cold since Friday and I could sure use the weekend to catch up on some sleep.  The only thing that has been sounding good to me is bread and Diet Mountain Dew.  Super healthy, right? 
This is one of my favorite go-to muffin recipes.  It uses ricotta in the batter, which might seem like an odd ingredient and most of you have probably only ever used it in a savory dish, but it helps create one amazing soft and tender muffin.  Believe me, I have used it in these Snickerdoodle Muffins, Lemon Ricotta Blackberry Muffins and in these Almond Poppy Seed Ricotta Muffins with Orange Glaze.

This version turned out so good.  If you aren't a fan of red raspberry, you can use another flavor of jam instead.

What flavor of muffin would you like to see next?
Lemon Muffins with Red Raspberry Cream Cheese Filling
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)
1/2 c. unsalted butter, room temperature
1 c. sugar
grated zest of 2 lemons
1 c. ricotta cheese
1 egg
1 Tbl. fresh lemon juice
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Red Raspberry Cream Cheese Filling:
4 oz. cream cheese, room temperature (I used 1/3 less fat)
1/2 tsp. vanilla
1/4 c. sugar
1/4 c. seedless red raspberry preserves
1 egg
1 Tbl. all-purpose flour

Cinnamon Sugar Topping
3 Tbl. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Combine sugar and lemon zest and rub together until fragrant.  Cream together butter and lemon sugar until light and fluffy.  Mix in the ricotta cheese and then the egg and lemon juice.  In a separate bowl, combine the flour, baking powder, baking soda and salt and add to butter mixture.  Mix until just combined.  Do not overmix.

Fill muffin cups about halfway with batter and make a well in the center, fill with a heaping Tablespoon of red raspberry cream cheese filling.  Top with more muffin batter, filling muffin cups to the top.  Sprinkle tops with cinnamon and sugar.  Bake for 20-21 minutes or until a toothpick inserted in the center comes out clean. 

Red Raspberry Cream Cheese Filling: Combine all ingredients and beat until smooth and creamy.   


  1. Yummy! These muffins especially because of the filling look so delicious!

  2. Cannot wait to make these! I's gonna happen TODAY!!! Thanks so much

  3. These just look amazing! Pinning to make ASAP :) I love anything raspberry!