Sunday, October 9, 2011

Raspberry Cream Cheese Coffee Cake Muffins

Hey Readers!

It's October, which means Becky and I are in California for our little annual family reunion. And by "Becky and I," I mean "just me".  Becky got stuck in NY this year :-(

But distance can't keep this baking team apart. When Becky heard I was making the Raspberry Cream Cheese Coffee Cake for the Cali guests (which has disappeared in the time it has taken me to write this post!), she decided to participate from afar. Of course, Beck doesn't have a houseful of guests to bake for; her coffee cake needed to be portable so she could distribute it to friends in NY. Thus, Raspberry Cream Cheese Coffee Cake Muffins were born.

To make muffins, simply mix up the coffee cake batter, divide it into 12-14 muffin cups, add a dollop of cream cheese and a dollop of jam, and bake for 20 minutes. Add icing if desired.

Easy-peasy raspberry cream cheesy muffins!

We miss you in Cali, Beck...though I think in your absence, I'm entitled to eat your slice of coffee cake :-)


Raspberry Cream Cheese Coffee Cake Muffins
Makes 12-14 muffins

Coffee Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/3 cup sugar
1/4 teaspoon cream of tartar*
1/4 teaspoon salt
1/2 cup butter cut into small pieces and chilled
3/4 cup milk
4 ounces cream cheese
4 ounces raspberry jam
Note: To use a baking mix such as Bisquick, replace first five ingredients with 2 cups baking mix, adding a tablespoon of sugar.
*we've also used baking soda in a pinch

Powdered Sugar Glaze:
1/2 cup powdered sugar, sifted
1/4 teaspoon vanilla
1-2 teaspoons milk

1. Preheat oven to 375 degrees. Line 12-14 muffin wells with paper liners.

2. Place flour, baking powder, sugar, cream of tartar, and salt (or 2 cups baking mix plus 1 tbsp sugar) in a large bowl. Using a pastry cutter, two knives, or your fingers, cut in the butter until dough resembles course crumbs.

3. Add milk and stir until evenly moistened. Dough will be quite sticky.

4. Place dough in muffin cups. Dollop a heaping teaspoon of cream cheese on top of each muffin, then a heaping teaspoon of jam.

5. Bake for 20 minutes or until nicely browned. Remove from oven and allow to cool 15 minutes.

6. If icing is desired, whisk together powdered sugar, vanilla, and one teaspoon milk. Continue to add milk until glaze reaches drizzling consistency. Drizzle glaze over muffins.

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