Healthier Raspberry Cream Cheese Muffins (Gluten Free)

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These healthier raspberry cream cheese muffins are the perfect weekend treat. They’re easy to whip up, use wholesome ingredients, and look stunning with a pop of raspberry jam on the top of each one.

It’s an easy, one-bowl muffin batter that’s gluten-free and low in sugar. You can whisk it up in a mixing bowl, or if you find it easier to use your blender, you can blend it all together, too. Then a spring-loaded scoop works great for dividing the batter between your muffin cups. The last steps before baking are just to press a little spoonful of sweetened cream cheese into the center of each muffin, and then top them with raspberry jam.

Use any kind of fruit preserves you like! Blueberry, strawberry, fig jam, and even orange marmalade are all wonderful and pair nicely with the cream cheese. Low sugar jam and jelly work great, too. They’ll keep for a few days in the refrigerator, but they probably won’t last long at your house!

If you like these healthier raspberry cream cheese muffins, you’ll love my Healthier Orange Almond Flour Muffins and my Flourless Pumpkin Chocolate Chip Muffins!

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Healthier Raspberry Cream Cheese Muffins (Gluten Free)

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Servings: 12 muffins

Prep Time: 15 minutes mins

Cook Time: 12 minutes mins

Total Time: 27 minutes mins

Everyone loves these healthy raspberry cream cheese muffins. They're gluten-free and low-sugar, but soft, tender, and have a creamy surprise filling!

Equipment

• 12 slot muffin tray

Ingredients 

• 3 eggs
• ¾ cup Greek yogurt
• 6 tbsp maple syrup
• 4 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tsp baking powder
• ½ tsp salt
• 1½ cups oat flour
• ¾ cup superfine almond flour
• 8 tbsp cream cheese, softened (4 ounces, ½ package)
• 1 tbsp granulated sugar
• 5 tbsp raspberry preserves

Instructions

• Preheat the oven to 400℉. Fit a 12-slot muffin tray with paper muffin liners.
• In a mixing bowl, whisk together the eggs, yogurt, maple syrup, butter, and vanilla. Whisk in the baking powder and salt. Then stir in the oat and almond flour until combined. (You can also mix everything in a blender, putting the wet ingredients on the bottom.)
• Divide the batter between the muffin cups and tap the pan on the counter top to eliminate air bubbles.
• In a small bowl, mix together the cream cheese and sugar until combined. Dollop 1 ½ teapoons of cream cheese in the center of each muffin, and use your finger to press it down slightly into the batter.
• Dollop a heaping teaspoon of raspberry preserves on top of the cream cheese.
• Bake for 12 to 15 minutes, until a tester comes out clean when you insert it into the cake part of the muffin.
• Cool in the pan for 10 minutes, then unmold them. These are delicious warm!

Notes

You may also like these Cream Cheese Swirl Brownie Cups

1. Kept in a container in the refrigerator, these muffins will keep for about 3 days. But they’re best on the day they’re made!
2. Use any kind of fruit preserves you like — blueberry, strawberry, and fig are all delicious — and low sugar preserves also work well. 

Nutrition

Calories: 242kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 225mg | Potassium: 132mg | Fiber: 2g | Sugar: 11g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

Author: Stella Drivas