Iced Raspberry Muffins

These Iced Raspberry Muffins are loaded with fresh raspberries and topped with a sweet cream cheese icing. A simple, delicious breakfast treat that's perfect for special occasions!

5 from 1 vote

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 236kcal

Author: Cathy Trochelman

Ingredients

Muffins

1 1/2 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
6 Tablespoons milk
1 large egg
1/2 cup unsalted butter melted and cooled
1/2 teaspoon vanilla extract
1/4 teaspoon raspberry extract
6 ounces raspberries
2 Tablespoons all purpose flour

Icing

1/2 cup powdered sugar
2 ounces cream cheese softened
2 Tablespoons milk

Instructions

Preheat oven to 375 degrees. Prepare a 12-cup muffin tin with cooking spray.
Mix the flour, sugar, baking powder, baking soda and salt together in a large bowl.
Whisk the sour cream, milk, egg, vanilla, and raspberry extract together in a separate bowl.
Mix the wet ingredients with the dry ingredients and stir gently to combine.
Add the melted butter and stir well.
Roll raspberries in flour to coat. Remove from flour and gently fold raspberries into batter.
Divide evenly among prepared muffin cups.
Bake 25 minutes or until muffins are light golden brown.
Prepare icing by combining ingredients and mixing until smooth.
Remove muffins from oven; cool in pan 10 minutes, then remove from pan and top with icing.

Notes

Recipe Variations

Add lemon zest, lemon juice, or lemon icing for delicious lemon flavor

Omit the glaze

Substitute fresh blueberries or blackberries for the raspberries

Add ground cinnamon for a warm spice flavor twist

Top with streusel topping

Top with powdered sugar icing instead of cream cheese icing

Nutrition