Ingredients
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1 3/4 cups flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup butter, melted
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1 (8 ounce) package cream cheese, softened
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1/2 cup sugar (or to taste)
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2 eggs
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1/4 cup half-and-half cream or 1/4 cup milk
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1 1/2 teaspoons vanilla
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1/4 cup raspberry jam
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1/2 cup cold butter (no subs)
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1/2 cup flour
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1/2 cup brown sugar
Instructions
- Set oven to 350 degrees.
- Line 12 muffin tins with paper liners (grease the tin first).
- Mix all the topping ingredients together until crumbly; set aside in the fridge.
- In a large bowl, combine flour, baking powder, baking soda and salt.
- In another bowl, cream butter, cream cheese and sugar with an electric mixer until fluffy.
- Add in eggs and beat until combined.
- Add in half and half or milk (if using) vanilla and raspberry jam; beat well until combined.
- Add in the flour mixture and stir with a wooden spoon JUST until combined (batter will be lumpy, do not overmix!).
- Fill the muffin tins completely to the top with batter.
- Sprinkle the topping mixture over the muffins.
- Bake for about 20-25 minutes.