*I use frozen raspberries, but fresh ones are better if you have them. Blueberries work too.
Mix the cake flour and baking powder. Let margarine and eggs warm to room temperature. Cut the cream cheese in half and let half warm to room temperature. Cut that half into 6-8 pieces.
Grate the lemon peel. The white part is bitter, so be sure to just grate the surface lightly.
Sprinkle 1 tablespoon of sugar over the raspberries. Take a few for decorating out of the 100 gram portion. Beat the egg in a separate bowl.
In a separate bowl, begin whipping the butter with a whisk. Mix in the sugar, a third at a time, until the mixture has a fluffy texture.
Mix in the egg, a third at a time. Mix well. (This can be done with a hand mixer).
Mix in the cream cheese. Once the mixture is smooth, add milk, liquor, and lemon zest.
Sift the flour once more and then add to the bowl in 3 batches. Using a rubber spatula, fold the flour in lightly.
Add the raspberries before the flour is completely mixed in. Its best to add them before they completely thaw.
Mix gently so as not to crush the berries. Stop once you start to get a marbled look to the batter.
Use a spoon to scoop the batter into a muffin pan. Fill half the cup with batter, add the cream cheese mixture, then cover with more batter.
Use the raspberries you set aside earlier to decorate the muffins. Preheat the oven to 170°C and bake for 25-30 minutes. If you are using a silicone muffin pan, bake for about 30 minutes at 180°C.
Once they have cooled a little, transfer the muffins to a rack. Once cool, they can be wrapped to prevent from drying out.
Because of the cream cheese, these always turn out soft and moist.
And the center is full of cream cheese! You could dice the cream cheese and mix into the batter.
They are perfect for presents, too. If you use a silicone pan, they won't burn, so you can bake them on high temperature.
This recipe uses a whole 200 g block of the Philadelphia Cream Cheese. You could top the muffins with the cream cheese and bake them as well.
The egg yolk doesn't vary much between medium and large so either would work. However, if you use a whole large egg, there is more white and it will make the butter separate, so be careful.
You can also just cut the cream cheese into bite-sized pieces and mix it into the batter. Mix in at Step 8.
Story Behind this Recipe
I love cream cheese, so I tried it in a muffin. It resulted in this moist texture that's unbelievably delicious. The filling was so scrumptious on its own that I tried putting it in the muffin as-is. Its also good with blueberries.
The raspberries are a little too acidic on their own, so I add sugar. If you wait until they are completely thawed, the raspberries will fall apart so its best to let them thaw halfway and then add them in. Fresh ones are best, though. You could also use jam. If the cream cheese is too hard, you can try microwaving it on low for 30 seconds.