Emily Bites

Don’t Miss a Recipe!

Don’t Miss a Recipe! Sign up to receive new posts delivered directly to your inbox:

Subscribe Now »
Jun 02

Raspberry Cream Cheese Muffins

Raspberry Cream Cheese Muffins

What a delicious way to break in my kitchen after being out of town for almost two weeks! These Raspberry Cream Cheese Muffins are fabulous. They’re sweet and fluffy and chock full of tart raspberries. Yum. I imagine these would be delicious with blueberries or strawberries as well. When my alarm goes off in the morning, I generally press snooze until the last possible minute that I feel I can get up and still make it to work on time. Needless to say, this strategy doesn’t leave a lot of time to make breakfast. These muffins are perfect because they’re easy to make ahead and just grab on-the-go in the morning, maybe with a banana or a side of fruit for a full breakfast. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Raspberry Cream Cheese Muffins

Raspberry Cream Cheese Muffins

These moist, sweet Raspberry Cream Cheese Muffins make a great breakfast!


  • 5 oz 1/3 less fat cream cheese, softened
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 ½ cups sugar
  • 1 ½ teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup low-fat buttermilk
  • 2 cups raspberries


  • Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
  • In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
  • In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
  • Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
121 calories, 21 g carbs, 14 g sugars, 3 g fat, 1 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
3 per muffin (P+ calculated using the recipe builder on weightwatchers.com)
adapted from Cooking Light

Raspberry Cream Cheese Muffins

21 comments on “Raspberry Cream Cheese Muffins”

  1. Hi Emily! Thank you for creating so many delicious recipes. This is just another one that looks so amazing and I can’t wait to try them. Do you use regular size muffin tins or are these mini?


  2. Thanks Monica! These are regular sized muffins, so you can use a normal tin. Hope you like them!

  3. Thanks. I’m making them this weekend. Can’t wait!!!

  4. These were awesome! I love your breakfast ideas!

  5. Thanks, I’m so glad you enjoyed them! 🙂

  6. Those muffins look sensational! I love how chock full of fruit they are. I have a sweet treat linky party going on at my blog till tomorrow night and I’d love it if you’d come by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/06/sweets-for-saturday-20.html

  7. I made these the other day with fresh blueberries and they came out great. Even my husband loved them! I didn’t have butter so I used 6TBS of applesauce and they still came out moist and delicious!

  8. I made these this morning. WOW!! They were so great!! Thanks for the recipe!

  9. I made these today and they are SOOOOOOO good. I am in serious danger of eating all of them today! I better hide them before I use up ALL my PP for the day.

  10. Brianna – they would definitely be good with blueberries, sounds yummy!

    Amber and Amy – glad you loved them! These are my favorite muffin I’ve made, hands down.

  11. Emily, I tried making these with Splenda and all Whole Wheat Flour and the batter was REALLY thick. Any ideas as to why this happened. 🙁

  12. OMG! AMAZING!!! I added a little almond extract too…speechless! Thank you!

  13. Very tasty! I will be sharing this recipe and your website at my next WW meeting.

  14. Thank you so much for sharing all your wonderful recipes. I made these for a ladies’ breakfast at my church and they were a huge hit!

  15. Has anyone tried freezing these mufffins?

  16. Has anyone tried adding protein powder to these muffin recipes?

  17. Have you ever made the batter a day ahead or the night before cooking? I’m wondering if they would still turn out okay making the batter beforehand.

  18. I dont have whole wheat flour and I was going to try using gluten free flour. Do you think they would be okay using all gluten free flour? Thank you!

    • I wish I could answer this but I really have no experience baking with gluten free flour, so I wouldn’t want to steer you wrong. If you try it out, please report back for others wondering the same!

  19. I can’t wait to make these (alongside your ‘Three Cheese Broccoli Brunch Bake) for my family to munch on Christmas morning :). Would it be alright to replace the cup of whole wheat flour with just another cup of all-purpose flour? Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.