Cream Cheese Muffins: A Luxurious Treat of Sweetness and Softness
How to Make Cream Cheese Muffins ~ An Exquisite Cream Cheese Confection Where Sweetness Meets Tenderness
These delightful muffins feature a soft, tender crumb generously filled with a rich, luxurious cream cheese center. Each bite offers a perfect balance of sweetness and creamy indulgence. Ideal for both experienced bakers and beginners!
For the Cream Cheese Muffins- 70g unsalted butter, softened
- 40g cream cheese, softened
- 90g granulated sugar
- 2 large eggs, room temperature
- 30g bread flour
- 80g cake flour
- 25g almond flour
- 40g milk
- 2g baking powder
- 1 teaspoon vanilla extract
For the Cream Cheese Filling- 100g cream cheese, softened
- 35g powdered sugar
- 100g cream cheese, softened
- 35g powdered sugar
Cooking Instructions
Step 1
Begin by creaming together the softened butter and softened cream cheese in a mixing bowl. Beat them with a hand mixer or whisk until smooth and fluffy, ensuring there are no lumps for a perfectly consistent batter.
Step 2
Gradually add the granulated sugar while continuing to beat with the hand mixer for about 3 minutes. The mixture should become light in color, airy, and well-combined, indicating the sugar has dissolved.
Step 3
Lightly beat the eggs in a separate small bowl. Add the beaten eggs to the creamed butter mixture in 3 to 4 additions, mixing thoroughly after each addition. This gradual addition prevents the batter from separating and ensures a smooth texture.
Step 4
Stir in the vanilla extract. This essential ingredient not only helps to eliminate any eggy smell but also adds a wonderful depth of flavor to your muffins, enhancing their sophisticated taste.
Step 5
In a separate bowl, combine the bread flour, cake flour, almond flour, and baking powder. Whisk them together to ensure they are evenly distributed. This pre-mixing step helps prevent overmixing later.
Step 6
Sift the combined dry ingredients (flours and baking powder) directly into the creamed butter mixture. Sifting ensures a lighter texture and prevents any clumps from forming in your batter.
Step 7
Using a spatula, gently fold the dry ingredients into the wet ingredients. Mix just until no dry streaks remain. Be careful not to overmix, as this can lead to tough muffins. Think of folding motions rather than vigorous stirring.
Step 8
Pour in the milk and gently mix until just combined. The milk will help achieve a smoother batter consistency, contributing to moist and tender muffins.
Step 9
Divide the batter evenly into muffin liners, aiming for approximately 85g per muffin. This recipe yields about 5 muffins. Avoid overfilling the liners; leave some space for them to rise.
Step 10
Prepare the cream cheese filling by beating together the softened cream cheese (100g) and powdered sugar (35g) until smooth and creamy. Ensure there are no lumps for a silky filling.
Step 11
Transfer the cream cheese filling into a piping bag. If you don’t have a piping bag, a resealable plastic bag with a corner snipped off will work perfectly. This makes filling the muffins neat and easy.
Step 12
Pipe a dollop of the cream cheese filling into the center of each muffin cup, on top of the batter. As the muffins bake, the filling will naturally nestle into the center, creating a delicious surprise.
Step 13
Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until golden brown and a skewer inserted into the center comes out clean. Adjust baking time and temperature based on your oven’s performance.
Step 14
Once baked, carefully remove the muffins from the oven and transfer them from the muffin tin to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful treat!
