Preheat oven to 425F. Line a muffin tin with muffin cups or paper liners.

Make the cream cheese filling by beating together all the filling ingredients until smooth. Set in the fridge.

Add the flour mixture to the wet ingredients and mix on low or fold in with a spatula until a few flour streaks remain.

Fold the raspberries into the batter until just combined.

Scoop the muffin batter into the muffin tin, filling each cup ¾ of the way full.

Add the cream cheese mixture to a piping bag. To fill the muffins, insert the tip ½ way into the center of each muffin and begin squeezing, pulling up slowly in a circular motion to make a swirl at the top so you can see the cream cheese in the center of the muffin. Repeat for all muffins, you may have some cream cheese mixture leftover (keep it!).

Add some granulated sugar to the muffin tops if desired, for aesthetics.

Bake the muffins at 425F for 5 minutes then drop the temperature to 350F and bake for another 15 minutes.

The muffins are done when the tops are golden brown and a toothpick inserted into the muffin part (not the cream cheese) comes out with a few crumbs on it. Let muffins cool for at least 10 minutes before removing to a wire rack to finish cooling to room temperature.

Once muffins are cooled, store in the fridge for the cream cheese centers to set.

Depending on the brand of cream cheese, sometimes dairy free cream cheese can sink after baking. That's okay! If you have leftover cream cheese filling, you can add it to the centers of the muffins to fill them out.