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Cream Cheese Raspberry Puff Pastry Muffins

Cream Cheese Raspberry Puff Pastry Muffins for a Sweet Snack

Cream Cheese Raspberry Puff Pastry Muffins are easy to prepare and perfect for busy mornings or sweet cravings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 1 cup Raspberries Can substitute with blueberries, strawberries, or apples.
  • 8 oz Cream Cheese Opt for low-fat for a lighter option.
  • 1 sheet Puff Pastry Frozen puff pastry; thaw before use.
  • 1 large Egg No substitutions needed for best results.
  • 1/4 cup Sugar Adjust based on fruit sweetness.
  • 1 tsp Vanilla Extract Optional, but enhances flavor.

Equipment

  • Oven
  • Muffin Tin
  • mixing bowl
  • hand mixer
  • Rolling Pin
  • Knife or pizza cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (205°C).
  2. Lightly dust a clean surface with flour and roll out the thawed puff pastry into a rectangle about ¼ inch thick.
  3. Slice the pastry into squares large enough to fit into your muffin tins and press them into the muffin tin.
  4. Combine softened cream cheese, sugar, and vanilla extract in a mixing bowl and blend until smooth.
  5. Spoon the cream cheese mixture into each pastry cup, filling nearly to the top.
  6. Top each filled cup with fresh raspberries, pressing them gently into the cream cheese mixture.
  7. Bake for 15-20 minutes until golden brown and flaky.
  8. Let cool for a few minutes before serving warm.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days, or freeze unbaked muffins for up to 1 month. Reheat before serving.

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