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Raspberry Goat Cheese Muffins

by 32 Comments

 

Good morning! I hope you all had a great holiday weekend.  There’s something about this time of year that I just love.  We’re easing into summer, planning getaways, and thankfully, things seem to slow down a bit.

My favorite part of these days is the mornings.  It’s still cool enough where you can sit outside, drink a cup of coffee, and just relax.  I also find that a few extra minutes in the morning without any distractions does wonders.  What’s even better is when you have a fantastic muffin to enjoy, and it just so happens I have a new summer muffin to share with you today!

Raspberry goat cheese muffins are light, summery, and just a really good way to start the day.  The goat cheese adds a creaminess to them, yet they’re unbelievably light.  The fresh raspberries give them a brightness that says “hello summer.”  When you break that first piece off and see all those berries flooding the muffin with both color and flavor, you might even find yourself going for a second! I used raspberries because they were too beautiful to pass up at the market, but you can use whatever berries you have on hand.

Whether you’re hosting a brunch, or just want to give yourself a little treat, I hope you try these!

 

Print
Raspberry Goat Cheese Muffins

Yield: 24 muffins

Ingredients

  • 7 ounces goat cheese
  • 5 ounces unsalted butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 and 3/4 cups AP flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 1 and 1/4 cups raspberries (fresh or frozen)

Instructions

  1. Preheat oven to 350 degrees.

  2. Cream butter, and sugars till light and fluffy.

  3. Add in goat cheese and mix till combined.
  4. Add eggs and vanilla.

  5. Alternate adding dry ingredients with milk.

  6. Gently fold in raspberries
and fill muffin tins.
  7. Bake at 350 degree for 22 - 25 minutes rotating once halfway through.

Notes

Please note I baked these in regular sized cupcake tins.

https://buttercreamblondie.com/raspberry-goat-cheese-muffins/

 

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Comments

  1. I made these for breakfast this morning with raspberries my husband found on our property and some chevre I made with our goat milk. These are the most moist and tangy and delicious muffins ever! Thank you for a winner of a recipe!

    Reply

  2. So yummy. 🙂

    I added a little fresh cucumber and zested some sea salt dark chocolate into them. Winner! Thank you!!!

    Reply

  9. You were the one that really opened the door on experimenting in the kitchen with different dairies. I cam even remember your goat cheese ice cream post where you had done a demonstration. You really have made quite a number of delicious things with goat cheese and this is just another winner to add to the pile. I am left thinking how wonderful the taste would be, enjoy your talent!

    Reply

  14. That sounds simply fantastic – I love the combination of goat cheese with fruit, and these muffins sound like a wonderful treat!

    Reply

  15. ohhhh goodness, need that! It sounds so refreshing and perfect patio breakfast! May need to make these when i move and finally have an outside space again!

    Reply

  17. Hey! I love the new site! I was wondering why no new recipes were coming up for you on my blog list– the blog looks incredible. Congrats! I’ve subscribed by email so am glad I won’t miss any yummy recipes– like these gorgeous muffins. The flavor combo sounds awesome!

    Reply

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