These muffins are tender, melt in your mouth good. The sweetness of the raspberry preserves is heavenly, probably more so for me because I used my mom’s homemade jam!
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 (8oz.) pkg. cream cheese, softened
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temp.
1/4 cup milk
1 tsp vanilla
1/2 cup raspberry preserves
Preheat oven to 350°. Grease and lightly flour 12 muffin cups.
In small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In large bowl, with electric mixer, beat together cream cheese, butter, and sugar until smooth. Add eggs and beat well. Add dry ingredients alternating with milk, add vanilla. Spoon the batter into muffin cups, fill about two-thirds full. Drop 3 teaspoons of raspberry preserves onto top of each muffin. Using the tip of a sharp knife, gently swirl the preserves into batter. Bake for 20-25 minutes, or until cake tester inserted comes out clean.
These muffins do not crown like other muffins, I am assuming it is the weight of the jam. Flat top, beautiful and delicious!