Raspberry Muffins with Cream Cheese Frosting

My friend Janet had one of these bad boys sitting on my desk last week and I knew I had to make them for my family.  Michael pretty much wants to marry raspberries right now and Mike has mad respect  for a good muffin.

Raspberry Muffins

Adapted from Emeril Lagasse's Blueberry-Raspberry Muffins with Streusel Topping

2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

2 large eggs

1 stick butter melted (I used salted)

1 cup buttermilk

1 1/2 cups raspberries

Preheat oven to 400 degrees.  Line a muffin tin with paper liners.

In a bowl whisk together all dry ingredients.

In a separate bowl, beat eggs with the melted butter.  Add the buttermilk and whisk to combine.  Add the dry ingredients and stir until smooth.  Add the raspberries and gently fold into the batter. 

Pour into a prepared muffin tin and cook for about 20 minutes.  Insert a toothpick into the center and make sure in comes out clean.

If you are feeling frisky and want to take these muffins to the next level, top with cream cheese frosting.

Cream Cheese Frosting

Janet's Special Creation

1/4 cup butter (half a stick)

1 cup cream cheese

2 cups powdered sugar

dash of vanilla (my "dash" was 1 teaspoon)

1 tablespoon of milk.

Stir together all ingredients.  Add more milk if the mixture is too dry. 

Spread on top of the muffins and enjoy!

* I frosted half the muffins and served them for dessert and served the un-frosted muffins for breakfast the next day.