Raspberry Cream Cheese Cruffins
These cruffins combine a flaky dough with a delicious raspberry and cream cheese filling.
Equipment
- Mixing bowl
- muffin tin
Ingredients
For the Dough
- 4 cups All-purpose flour Can substitute with gluten-free flour.
- 2 teaspoons Active dry yeast Ensure it's fresh for best results.
- ¼ cup Granulated sugar Can substitute with honey or agave syrup.
- 1 teaspoon Salt Balances sweetness.
- 1 cup Whole milk Can substitute with lukewarm non-dairy milk.
- ½ cup Unsalted butter Melted; can substitute with coconut oil for dairy-free.
For the Filling
- 2 cups Fresh raspberries Thaw and drain if using frozen.
- 8 ounces Cream cheese Can replace with mascarpone or dairy-free alternative.
For Dusting
- 1 cup Powdered sugar Not mandatory, adds sweet finishing touch.
Instructions
- In a mixing bowl, combine flour, yeast, sugar, and salt. Mix well.
- Warm the milk and melted butter, then add to the dry ingredients. Mix until a dough forms.
- Knead the dough for about 10 minutes until smooth, then let it rise for 1 hour.
- Roll out the dough and spread the cream cheese and raspberries evenly over it.
- Roll the dough into a log, cut into sections, and place them in a muffin tin.
- Bake at 375°F for 25 minutes until golden brown.
- Dust with powdered sugar before serving.
Notes
These cruffins are best served warm. You can experiment with different fruits for the filling.