Cream Cheese Filled Carrot Muffins
Cream Cheese-Filled Carrot Muffins
Makes 18
2 ¼ cup flour
½ cup sugar
¼ cup brown sugar
2 tsp cinnamon
1 ½ tsp baking powder
½ tsp salt
¼ tsp baking soda
2 eggs
2/3 cup canola oil
1 cup crushed, drained pineapple
1 ½ cup shredded carrots
8 oz cream cheese, room temperature
1/3 cup sugar
½ cup chopped walnuts
1 ½ cups powdered sugar
3 Tbsp milk
Preheat oven to 350°F. Prepare two muffin tins with 18 paper baking cups.
In a large bowl, whisk together the flour, sugar, brown sugar, cinnamon, baking powder, salt, and baking soda. In a separate bowl, whisk together the eggs and oil. Add the egg mixture to the flour mixture all at once, and mix until almost combined. Add the pineapple and carrots, and mix until combined.
In a separate bowl, mix together the cream cheese and sugar.
In the prepared pans, scoop 2 tablespoons batter, then 1 tablespoon filling, then 2 more tablespoons batter. Bake in the preheated oven for 17-19 minutes, until a toothpick inserted in the center of a muffin (not in the filling portion) comes out clean. Transfer muffins to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk. Sprinkle muffin tops with pecans, then pour glaze over the tops.
Cream Cheese Stuffed Pumpkin Muffins | Episode 1193
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The Perfect Spring Breakfast: Blueberry Cream Cheese Muffins
These streusel-topped blueberry cream cheese muffins are super soft, packed with plump juicy berries, and are filled with a cream cheese surprise.
Recipe:
Ingredients
Muffins
¼ cup vegetable oil (60ml), you may substitute canola oil or other neutral cooking oil
4 Tablespoons unsalted butter melted (57g)
1 cup granulated sugar (200g)
1 large egg + 1 large egg white room temperature preferred
½ cup buttermilk (120ml)
1 ½ teaspoons vanilla extract
1 ¾ cup all-purpose flour (220g)
1 Tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups blueberries (210g) (see note)
Filling
8 oz cream cheese (brick) softened (226g)
⅓ cup granulated sugar (67g)
½ teaspoon vanilla extract
Streusel Topping
¼ cup all-purpose flour
¼ cup brown sugar firmly packed (50g)
⅛ teaspoon salt
2 Tablespoons butter (melted but not too hot)
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Muffin tin (Affiliate Link):
Instructions
00:00 Introduction
Muffins
00:27 Preheat oven to 375F (190C) and line a muffin tin with paper liners.
00:31 In a large bowl, stir together oil and butter.
00:51 Add sugar, egg, and egg white and whisk very well until combined.
01:06 Add buttermilk and vanilla extract and whisk to combine.
01:12 In a separate, medium-sized, bowl whisk together flour, cornstarch, baking powder, and salt.
01:29 Add all of the dry ingredients to the wet ingredients and use a spatula to gently fold ingredients together until mostly combined.
01:41 Add blueberries and stir until batter is just combined and blueberries are well incorporated. Set aside while you prepare the filling and topping.
Filling
02:27 Combine softened cream cheese, sugar, and vanilla extract and stir until smooth and well-combined. Set aside.
Streusel
02:57 Whisk together flour, brown sugar, and salt.
03:09 Drizzle in melted butter and use a fork to toss ingredients together until combined, no flour/sugar remains un-moistened by the butter, and mixture is clumpy. Don’t over-mix or the streusel will become like a paste, you want it to be clumpy.
Assembly
03:39 Divide batter into 15 muffin cups, filling each liner ⅔ of the way full.
04:01 Use a spoon to make a crater in the center of each muffin and portion about 2 teaspoons of your cream cheese mixture in the center.
04:15 Top with a heaping spoonful of remaining muffin batter and use a knife to gently swirl together the cream cheese mixture and muffin batter.
04:50 Sprinkle muffins evenly with streusel.
04:59 Transfer to 375F (190C) oven and bake for 25 minutes or muffins are baked through.
05:21 Allow to cool for 10 minutes or so before digging in (the cream cheese filling will be very hot!). Muffins will puff up in the oven, but due to the cream cheese filling they will deflate and maybe even cave in a bit (like a black bottom) as they cool. This is normal!
Notes
Blueberries
You can use frozen (do not thaw) blueberries, but often they leave purple streaks through your batter. Nothing wrong with that, just be aware.
Baking In Two Muffin Tins
This recipe makes 15 muffins. Since most muffins tin hold enough batter for only 12 muffins, you can either discard the excess or bake the remaining 3 muffins after the first 12 bake. The second batch will take less time, start checking at 17 minutes. I don’t recommend over-filling the muffin liners, as the batter tends to spread out and flatten on the top, which makes for unattractive muffins.
Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days.
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Must Try Cream Cheese Muffins
Must try Cream Cheese Muffins. So fluffy, buttery, creamy and moist! These Muffins made with cream cheese (full fat or light- no matter), that gives tender and soft texture! Quick and easy to make, with simple ingredients.
Prep time: 5 min.
Bake time: 25 min.
Total time: 30 min.
Yields: 12 regular muffins or 6 jumbo or 1 loaf
????Get FREE Guide Easy baking recipes Substitutions:
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What we use at the Food Metrica kitchen:⬇️
????- Blender which make perfect Oat flour:
????- Hand Mixer:
????- Food Processor:
????- Loaf Pan:
????- Silikon Spatula Set:
????- Mason Jar 16oz:
????- Jumbo muffin pan:
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---------------------------------- RECIPE ------------------------------------
????ingredients:
- 70 g (1/3 cup) soft butter
- 150 g (3/4 cup) cane sugar
- 1 tsp (5 g) vanilla
- 1/4 tsp (2 g) salt
- 180 g (3/4 cup) cream cheese (light or full fat)
- 2 medium eggs (100 g)
- 170 g (1+1/3 cups) all purpose flour
- 1 tsp (5 g) baking powder
Optional: 50 g (1/3 cup) chocolate chips (or dried fruits)
????????Instructions:
????Turn on the oven for 200 C (390 F). MODE: Upper and Lower heat
(180 C - fan forced)
✅ Using a hand mixer beat together soft butter, sugar, vanilla, salt about 1 minute, just to combine.
✅ Add cream cheese (not cold!), beat to combine and creamy, without lumps.
✅ Add eggs, 1 at a time, mixing well after each addition
✅ Sift in flour and baking powder, mix just to combine. Do not overmix!
✅ Fold in chocolate chips (or any other add-ins for your taste).
✅ Fill the muffin tins full. Divide the batter evenly between 9 muffin cups.
✅ Bake for 20-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
✅Let cool & enjoy!
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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#muffins#muffinsrecipe##foodmetrica
DISCLAIMER: This video contains affiliate links, which help support this channel. When you purchase through a link here, at no extra cost I make a small commission which helps me continue to provide content and videos for you. As always, thank you so much for your support!
Cream Cheese Muffins 起司奶油小蛋糕 | Apron
Cream Cheese Muffins 起司奶油小蛋糕 | Apron
乳酪餡 Cream Cheese Filling
奶油乳酪 cream cheese 100g / 3/4cup
糖霜 icing sugar 25g / 1/4cup
蛋黄 egg yolk 1
乳酪蛋糕 Cream Cheese Cake
奶油乳酪 cream cheese 40g / 1/3cup
無鹽奶油 unsalted butter 60g / 1/4cup
细砂糖 caster sugar 80g / 1/3cup
全蛋 whole egg 2(55g+- per egg)
低筋面粉 cake flour 100g / 3/4cup
泡打粉 baking powder 1.5g / 1/2tsp
6杯麥芬模子 6 cups muffins mold
摄氏170 / 华氏340 烘烤 15-20分钟
Bake at 170°C / 340°F for 15-20 minutes
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#Muffins #瑪芬 #Apron
Blueberry & Cream Cheese Muffin I Blueberry Cream Cheese Muffins I Blueberry Muffins
Upgrade your blueberry muffins by adding this easy yet decadent cream cheese filling. This Blueberry & Cream Cheese Muffin is the perfect spring breakfast that your family can enjoy. Empress your guests with this delicious Blueberry Cream Cheese Muffins Recipe as a snack for your parties. Don't forget to like and subscribe as this motivates and inspires me to create more recipe videos. Thanks for supporting my channel. Enjoy!
BLUEBERRY & CREAM CHEESE MUFFIN
Ingredients:
-2 cups flour
-1/2 tsp salt
-2 tsp baking powder
-2 eggs
-1 tsp vanilla extract
-1 cup sugar
-1/2 cup butter
-1/2 cup warm milk
-1/4 cup plain or vanilla yoghurt
-1 tbsp lemon juice
-8 0z blueberries + 1 tbsp flour
Cream Cheese Filling:
-8 oz cream cheese
-1/4 cup sugar
Procedure:
Pre-heat the oven to 400 degrees F. Prepare muffin tin by adding paper liners. This recipe yields 12 big muffins.
Sift the flour, salt and baking powder, mix well. In a separate bowl, cream the butter and sugar, add the eggs gradually and mix until incorporated. Mix the warm milk and yoghurt until yoghurt is dissolved, add into the butter mixture, mix until combined. If the mixture is not dissolved enough, you may reheat it in the microwave (make sure to use a glass mixing bowl) for about 20-30 seconds. Add the wet into the dry ingredients. Stir until combined, do not overmix, a little lumpy batter is okay. In another bowl, add blueberries with 1 tbsp flour, give it a toss until the blueberries are coated nicely. Add the blueberries into the batter mixture, fold in blueberries.
To prepare the cream cheese filling, add the ¼ cup of sugar into the softened cream cheese and cream together until softened.
Scoop the muffin batter into each muffin liner, fill each one about 2/3 of the way full. Add about 1-2 tbsp cream cheese filling and top with another scoop of muffin batter. Top with 2-3 blueberries on top of each muffin batter. Bake at 400 degrees F for 18-22 minutes or until lightly golden. Cool before removing from pan, serve and enjoy!
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