Raspberry Cream Cheese Muffins

1 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup milk
3/4 cup flour
1/4 to 1/3 cup raspberry jam

Heat oven to 350 degrees F. Grease muffin cups.

Combine 1 cup flour, baking soda, baking powder and salt; set aside.

Beat cream cheese, butter and sugar until fluffy. Beat in the eggs one at a time. Stir in the vanilla extract. Add the dry ingredients, alternating with the milk. Add the additional 3/4 cup flour until well combined Spoon batter into prepared muffin cups. Spoon 2 dollops jam on top of each muffin. Swirl jam into batter with wooden pick or small knife. Bake for 20 to 25 minutes. Do not over-bake!