Ingredients
6
oz fresh raspberries
5
tablespoons granulated sugar
2 1/2
cups Original Bisquick™ mix
6
tablespoons butter
3
tablespoons cream cheese, softened
2/3
cup plus 1 tablespoon milk
1/4
cup packed brown sugar
1/2
cup powdered sugar
Preparation
Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
In small bowl, toss raspberries with 2 tablespoons of the granulated sugar; set aside.
In medium bowl, mix 2 cups of the Bisquick mix, the remaining 3 tablespoons granulated sugar, 3 tablespoons of the butter, melted, 2 tablespoons of the cream cheese and 2/3 cup of the milk until thick batter forms. Spoon a tablespoon of the batter into each muffin cup. Top each with raspberries. Top with remaining batter; spread evenly.
In small bowl, mix remaining 1/2 cup Bisquick mix, remaining 3 tablespoons butter and the brown sugar until crumbly. Sprinkle on top of each muffin.
Bake 15 to 20 minutes or until golden brown. Cool 10 minutes in muffin pan; remove from pan to cooling rack.
Meanwhile, in small bowl, beat remaining 1 tablespoon cream cheese and 1 tablespoon milk until smooth; stir in powdered sugar. Drizzle on tops of warm muffins.
