Raspberry muffins are loaded with fresh raspberries, sunshiny lemon zest and filled with cream cheese bits throughout. Make these irresistible muffins with or without an almond streusel topping.
Muffins are a great grab and go breakfast! Having a gluten free and low carb muffin first thing in the morning will start your day off on the right foot. They also make for great snacks and desserts at any time of the day.
This recipe uses the basic muffin method, with the exception of pulsing the cream cheese into the batter as you would if making a pie crust.
The basic muffin method includes mixing all the dry ingredients together and all of the wet ingredients together and then combing the two together. Muffin batter should have a thick consistency.
Fresh berries are recommended for this recipe (not required). If using frozen berries, makes sure they are fresh and free of excessive frost and moisture.
How to Make Raspberry Muffins
Preheat the oven to 350°. Line a muffin pan with muffin papers.
In a food processor, combine all of the dry ingredients together and pulse. Add the cream cheese and pulse until pea sized pieces of dough form. Transfer the mixture to a large bowl.
In a medium size bowl, combine all of the wet ingredients together and mix well. Fold the wet ingredients into the dry ingredient mixture.
Add the raspberries and gently fold into the batter. Spoon the batter into the muffin papers, filling two-thirds to three-quarters full.
If adding streusel to the top of your muffins, mix together the almond flour, coconut flour, sliced almonds, sweetener, salt and melted butter. Spread a layer of the mixture over the top of the batter, enough to cover the top of each muffin.
Place the muffin pan in the oven and bake for 25-30 minutes.
Nutrition
Each muffin contains approximately 5.8 grams of carbs, 5.9 grams of protein, 14.3 grams of fat and 236 calories. These approximations are based on the batter and berries only and do not include the addition of streusel topping.
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Raspberry Muffins with Cream Cheese Crumbles
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 11 Muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Raspberry muffins are loaded with fresh raspberries, sunshiny lemon zest and filled with cream cheese bits throughout.
Ingredients
For the Batter:
1 1/3 cups or 132 grams almond flour
1/4 cup or 40 grams vanilla whey protein powder
2 Tablespoons or 20 grams arrowroot flour
2 Tablespoons or 16 grams ground golden flaxseed
1/4 teaspoon kosher salt
2 tsp or 8 grams baking powder
2/3 cup or 84 grams Swerve confectioner’s
4 ounces or 112 grams cream cheese
2 tsp lemon zest
1 Tablespoon lemon juice, fresh
2 large eggs or 90 grams
1/4 cup heavy cream
1 cup or 110 grams raspberries
For the Streusel:
1 cup almond flour
2 Tablespoons coconut flour
2/3 cup sliced almonds
2 Tablespoons Swerve brown
1/4 tsp salt
Instructions
Preheat the oven to 350°. Line a muffin pan with muffin papers.
For the Batter:
In a food processor, combine all of the dry ingredients together and pulse. Add the cream cheese and pulse until pea sized pieces of dough form. Transfer the mixture to a large bowl.
In a medium size bowl, combine all of the wet ingredients together and mix well. Fold the wet ingredients into the dry ingredient mixture.
Add the raspberries and gently fold into the batter. Spoon the batter into the muffin papers, filling two-thirds to three-quarters full.
For the Streusel: (optional)
Combine the almond flour, coconut flour, sliced almonds, sweetener, salt and melted butter together.
Spread a layer of the mixture over the top of the batter, enough to cover the top of each muffin.
Bake:
Place the muffin pan in the oven and bake for 25-30 minutes.
Nutrition
- Serving Size: 1 Muffin
- Calories: 236
- Fat: 14.3
- Carbohydrates: 5.8
- Protein: 5.9
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