Luscious Raspberry Cream Cheese Muffins with a Citrus Twist

These raspberry cream cheese muffins with lemon zest, buttermilk, and a buttery crumble are bursting with citrusy sweetness and creamy swirls.

this Recipe

I’ll be honest with you. The first time I made these muffins, it wasn’t because I had some elaborate brunch planned or because I wanted to create something Pinterest-worthy. Nope. I was in my sweats. It was raining sideways. And I had cream cheese that was… let’s say nearing the end of its career.

Also? I had raspberries that were half-frozen and lemon zest on my fingertips from a completely different recipe I’d abandoned because I ran out of eggs. This was a “let’s just throw things in a bowl and see what happens” kind of situation.

And somehow—miraculously, honestly—they turned out amazing. Like actually-stop-and-savor-it amazing. Creamy pockets of vanilla-kissed filling. Tart pops of raspberry. A crumbly, citrusy top that made me feel like maybe I did have my life together, just a little.

I didn’t. But the muffins helped.

Why You’ll Love This Raspberry Cream Cheese Muffins with a Citrus Twist Recipe?

Here’s the deal. These muffins aren’t just sweet. They’re balanced. They’ve got just the right amount of creamy filling so you feel like you’re biting into something decadent, but not so much that it turns into a cheesecake situation. There’s brightness from the lemon zest, which honestly makes them feel like spring—even if you’re eating them in sweatpants during the dead of winter. (Been there.)

They’re not too fussy, either. You mix, you swirl, you bake. And they look impressive. The crumb topping alone makes it seem like you’ve spent way more effort than you did—which is the best kind of recipe, if you ask me.

These raspberry cream cheese muffins with a citrus twist are perfect for mornings where you just need something lovely. Or afternoons when you want to pause. Or late nights when you’re pretending one more muffin is a better idea than ice cream.

Ingredient Notes:

I’m not saying ingredients have personalities… but I am saying these ones bring a lot to the table.

• Cream Cheese: Full fat. No apologies. It melts into the muffin like a secret reward in the middle of your bite.

• Powdered Sugar + Vanilla + Egg Yolk: This combo sweetens and smooths the cream cheese without overdoing it. It’s soft, a little indulgent, and very necessary.

• Raspberries: Fresh or frozen. I’ve used both. The frozen ones sometimes bleed a bit and streak the batter pink—but honestly, I kind of love it. Feels more rustic. Like you meant for it to be that way.

• Lemon Zest: This is the twist. It lifts everything. Makes the muffin taste brighter. Happier. I zest the lemon right over the bowl so it catches the oils too—smells amazing.

• Buttermilk, Greek Yogurt, or Sour Cream: I’ve used all three. Whatever’s in the fridge. It makes the muffins tender and gives that slight tang that plays so well with the raspberries.

• Canola Oil: Keeps them moist. You could use melted butter, sure—but oil keeps things lighter and fluffier. Also, less chance of accidentally scrambling your eggs with hot butter. Just saying.

• Crumb Topping: The lemony butter-flour crumble on top? It’s not optional. Trust me.

How To Make Raspberry Cream Cheese Muffins with a Citrus Twist?

This isn’t a high-stakes baking situation. You don’t need to measure with surgical precision. This is relaxed, rainy-day baking. Let’s do it:

Step 1: Make the Filling

Mix together cream cheese, confectioners’ sugar, vanilla, and egg yolk until it’s creamy and smooth. Try not to eat it straight out of the bowl (or do, no judgment).

Step 2: Make the Crumb Topping

Combine flour, sugar, and lemon zest. Stir in melted butter. It should be crumbly—not wet, not dry. Set it aside, and try not to forget about it like I did once. Muffins were still good. Just… topless.

Step 3: Preheat and Line

425°F is your starting point. Line your muffin tin or butter it well. Either works, but liners make cleanup so much easier.

Step 4: Mix the Batter

Whisk your dry ingredients in one bowl. Then whisk the wet ones—egg, buttermilk (or yogurt/sour cream), oil, and vanilla—in another. Pour the wet into the dry and stir gently. Don’t beat it up. Muffins don’t like aggression.

Fold in raspberries and lemon zest. The batter will be thick. That’s good.

Step 5: Assemble

Spoon the batter into muffin cups about halfway. Add a little dollop (like ½ tbsp) of the cream cheese mixture right in the center. Cover with more batter. Don’t worry if it’s not perfect. Then top with that gorgeous crumb mixture.

Step 6: Bake

Bake at 425°F for 5 minutes. Then reduce to 375°F and bake for another 15 minutes. That initial heat gives you that lovely muffin top rise. Don’t open the oven in between—just trust.

Let them cool in the pan for 5 minutes, then move them to a wire rack. Or straight into your hand. Whatever works.

Storage Options:

You can keep them at room temp for a couple days in a container (once they’re totally cool). But honestly, they taste best warm, so I reheat mine in the microwave for like 10–12 seconds.

Want to freeze them? Do it. Wrap each one up tight, freeze, and when the craving hits, just microwave until warm. They hold up beautifully.

Variations and Substitutions:

Let’s be real. Sometimes you don’t have raspberries. Or cream cheese. Or the patience for a topping. It’s okay.

Here’s how you can make them work anyway:

• Blueberries or chopped strawberries work great too.

• No cream cheese? Skip the swirl. Add a little more lemon zest to the batter instead.

• Orange zest instead of lemon = a whole new vibe.

• Mini muffins = adorable. Just bake less—around 12 minutes total.

What to Serve with Raspberry Cream Cheese Muffins with a Citrus Twist?

They’re delicious solo, but here’s how I like to dress them up:

• Hot black coffee or strong tea to balance the sweetness.

• Greek yogurt with honey if you want to pretend it’s a full breakfast.

• A soft scrambled egg on the side if you’re feeling fancy.

Or just… a second muffin. Let’s be honest.

Frequently Asked Questions:

Can I use frozen raspberries?
Yes! Just toss them in frozen. No thawing. That way they don’t fall apart in the batter.

Do I have to use buttermilk?
Nope. I’ve used Greek yogurt and sour cream. You could even DIY buttermilk with milk + lemon juice if you’re in a pinch.

Can I skip the crumb topping?
You could. But should you? Probably not. It’s like the crispy crown on an already perfect muffin.

Look, I’m not saying these Raspberry Cream Cheese Muffins with a Citrus Twist will solve your life. But I am saying they might be the highlight of your morning. Or your 3pm slump. Or the reason your kitchen smells like something worth remembering.

They’re cozy. Bright. A little messy, in a charming way. And best of all? They’re yours.

If you try them, tell me. What did you swap in? Did you add orange? Did your toddler steal the crumb topping? I want to know. Let’s talk muffins.

Keep the Flavor Coming – Try These:

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Luscious Raspberry Cream Cheese Muffins with a Citrus Twist

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Imagine the warmth of a sun-kissed morning. Wrapped in the tender crumb of a muffin. Our Luscious Raspberry Cream Cheese Muffins. With a Citrus Twist are more than just a treat. They're a heartfelt embrace. In the form of food. Each bite marries the bold tartness of raspberries. With the creamy, dreamy richness of cream cheese. All while a playful hint of citrus. Dances through. Brightening your palate. And your day. Crafted with love. These muffins are a testament to the magic. That happens when simple ingredients. Are brought together. With a little kitchen wizardry. Perfect for those moments. When you seek comfort. Celebration. Or simply a sweet start to your day. They're an invitation to pause. And savor life's little joys.

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15 Servings

Ingredients

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Cream Cheese Filling:

• 1/4 c confectioners' sugar
• 6 oz full fat cream cheese room temperature
• 1 tsp vanilla extract
• 1 large egg yolk room temperature

Crumb Topping:

• 2/3 c all-purpose flour
• 1/4 c granulated sugar
• Zest of one lemon
• 1/4 c unsalted butter melted (1/2 stick)

Muffins:

• 2 1/2 c all-purpose flour
• 3/4 c granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 1 large egg lightly beaten
• 3/4 c buttermilk or sour cream, or full fat plain Greek yogurt
• 2/3 c canola oil
• 1 tsp vanilla extract
• 1 c raspberries fresh or frozen
• Zest of 1 lemon

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Instructions

 

Cream Cheese Swirl:

1. Mix cream cheese, vanilla, confectioners' sugar, and egg yolk. Until smooth. Set aside.

Crumb Topping:

1. Combine flour, sugar, and lemon zest. Mix in melted butter. Until crumbly.

Muffins:

1. Preheat oven to 425°F (220°C). Prep muffin tins. With butter or liners.
2. In a big bowl. Mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl. Whisk egg, buttermilk, oil, and vanilla together.
4. Combine wet and dry ingredients. Fold gently.
5. Fold in raspberries. And lemon zest.
6. Fill muffin cups half full. Add 1/2 tbsp cream cheese mixture. Top with more batter. And a sprinkle of crumb topping.
7. Bake at 425°F for 5 mins. Reduce heat to 375°F. And bake for 15 more mins. Or until a toothpick comes out mostly clean.
8. Let cool in the pan for 5 minutes. Then move to a wire rack. To cool completely.
9. Enjoy your delicious muffins!

Notes

For those looking to enjoy. The delightful taste of our Luscious Raspberry Cream Cheese Muffins with a Citrus Twist. Without the gluten. Here's a special tweak. Just for you. Swap out the all-purpose flour. In both the muffin and crumb topping recipes. With your favorite gluten-free flour blend. Make sure your blend includes xanthan gum. A key ingredient. That mimics gluten's binding properties. Ensuring your muffins maintain their delightful texture. And don't crumble away from joy. As for the buttermilk. It's naturally gluten-free. But do give a quick check. To ensure your vanilla extract. And baking powder is too. As hidden gluten. Can sometimes sneak into the least expected places. With these simple adjustments. You can dive into these tantalizing muffins. Enjoying every gluten-free bite of the tangy raspberries. Rich cream cheese. And that enticing citrus twist.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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