Raspberry Goat Cheese Muffins

Published by Meghan McGarry in vermontcreamery.com


7 ounces fresh 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)


  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.

Source: http://www.vermontcreamery.com/raspberry-goat-cheese-muffins