Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until well combined.

Gently mix the wet and dry ingredients together until just combined, then fold in the fresh raspberries.

In a small bowl, beat the softened cream cheese with the powdered sugar until smooth.

Spoon one tablespoon of muffin batter into each muffin cup, followed by a dollop of cream cheese mixture, and top with another spoonful of batter.

Bake the muffins for 20-25 minutes or until golden brown and a toothpick comes out clean.

Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.