Crisp Cream Cheese Muffins_5f81b9f01ae51.jpeg

Crisp Cream Cheese Muffins

Crisp Cream Cheese Muffins

Delicious cream cheese muffins studded with chocolate chips.

Reviews for: Photos of Chocolate Chip Cream Cheese Muffins.

Delicious cream cheese muffins, filled with a lightly sweetened cream cheese mixture and topped with a crunchy sweet golden streusel topping.

Ingredients of Crisp Cream Cheese Muffins

  1. Prepare 1 of amount Ingredients.
  2. You need 50 grams of Butter.
  3. You need 70 grams of Soft brown sugar.
  4. Prepare 1 of Egg.
  5. Prepare 50 of to 100 grams Cream cheese.
  6. It’s 130 grams of ☆White flour.
  7. It’s 20 grams of ☆Cornstarch.
  8. Prepare 20 grams of ☆Almond flour.
  9. You need 1 tsp of ☆Baking powder.
  10. Prepare 50 grams of Milk.

Crisp Cream Cheese Muffins instructions

  1. Prepare all the ingredients. Beat the eggs, sift the ☆ ingredients together, cut the cream cheese into small cubes and line the mold with alumnium cupcake holders..

  2. Put the butter and light brown sugar in a bowl, and mix well with a whisk until pale and creamy..

  3. Add the beaten egg to the bowl from Step 2 little by little, mixing well with a whisk so that the batter doesn’t separate..

  4. The batter looks like this when all the egg is beaten in. Scrape off all the batter on the sides with a spatula and bring it together..

  5. Add 1/6 of the sifted ☆ ingredients to the bowl. Add 1/5 of the milk. Keep on repeating, alternating the ☆ ingredients and milk. Preheat the oven to 180°C..

  6. Before adding the last batch of ☆ ingredients (the dry ingredients), mix in the cubed cream cheese (leave 6 cubes for decorating). Add the rest of the ☆ ingredients, mix well, and put the batter into the muffin molds..

  7. Top each muffin with a piece of cream cheese. Bake for 20 minutes at 180°C, then turn the temperature down to 170°C and bake for another 5 minutes. Cover the muffins with alumnium foil (to prevent scorching) and bake for another 10 minutes..

  8. The baking time will differ on your oven, so adjust accordingly. I always bake the muffins in the upper rack of the oven..

  9. When the muffins have cooled, store in the refrigerator or freezer. If you toast them on the next day or even after that, they’ll be crunchy on the outside, moist on the inside, and soo yummy..

  10. Here’s how to enjoy them from the next day onwards: Toast in a 300 W oven for about 5 minutes until warmed through, then toast at 1200 W for about a minute. They’ll be delicious this way..

These pumpkin cream cheese muffins were made for the perfect first bite, with a crumbly streusel topping with a melted cream cheese Spoon half of batter into prepared muffin pans.

In these cream cheese streusel muffins, vanilla cream cheese swirled into muffin batter, sprinkled with a streusel that gets golden and crisp in the oven.

Savoury Cheese muffins: Cheesy, buttery, garlicky and so moist, these taste like cheesy garlic bread!

Cheese Muffins – a great savoury muffin recipe!

These pumpkin-cream cheese muffins have become one of my very favorite fall breakfast items; they taste like part muffin, part These muffins use a neat little trick to make sure that there is a nice little pocket of cream cheese in the middle and that it doesn’t float or.

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