Source: Gwen Burghart
1/2 Cup | Butter |
1 1/2 cups | Sugar |
8 oz. | Cream Cheese |
2 | beaten eggs |
2 Cups | Flour |
1/4 tsp. | baking soda |
1 tsp. | baking powder |
1/3 cup | milk |
1 tsp | vanilla |
2 cups | raspberries |
Note from Gwen: I usually use one bag of frozen raspberries - I actually prefer the frozen to fresh because you can mix them in a bit more and they don't break up quite so fast. If I double the recipe, I still only use one bag of raspberries and they are still fine.
Also, one can use other similar fruits.
Note: the sugar on the tops helps to offset the tartness of the muffin, as well as provide a nice look and "crust" effect.