Blueberry Cream Cheese Muffin
How to make a soft, moist and tender Blueberry Cream Cheese Muffin.
Here's what you'll need:
Streusel:
2/3 cups all purpose flour (85g)
1/4 cup sugar (50g)
1/4 cup salted butter (55ml) melted
Muffin:
3/4 cup sugar (150g)
1 tsp lemon zest
1/2 cup butter (115g)
2 large eggs (room temp)
1/2 cup buttermilk (125ml)
1 tsp vanilla extract (5ml)
1/2 tsp salt (3g)
1/3 cup greek yogurt (100g)
2 cups all purpose flour(250g)
1 tablespoon baking powder(10g)
1 cup frozen or fresh blueberries
1/2 cup cubed cream cheese
This recipe yields 8 large muffins and 16 medium sized muffins.
Food for the soul:
Luke 16:10 Whoever can be trusted with very little can also be trusted with much, and whoever is dishonest with very little will also be dishonest with much.
Caramel Apple Cheesecake Bars | Delish
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INGREDIENTS
FOR THE CRUST
2 c. all-purpose flour
1/2 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
pinch of kosher salt
1 c. unsalted butter, softened
FOR THE CHEESECAKE
3 8-oz. blocks cream cheese, softened
3/4 c. sugar, plus 2 tablespoons, divided
3 large eggs
1 tsp. pure vanilla extract
pinch of kosher salt
3 granny smith apples, peeled, cored and diced
1/2 tsp. ground cinnamon
FOR THE STREUSEL TOPPING
3/4 c. firmly packed brown sugar
1/4 c. granulated sugar
1/2 c. all-purpose flour
1/2 c. old-fashioned oats
1/2 c. butter, softened
1/2 tsp. cinnamon
Caramel, for serving
DIRECTIONS
1. Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper.
2. Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.
3. Make filling: In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust.
4. In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside.
5. Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter.
6. Scatter apples on top of the cheesecake mixture, then top with oat mixture.
7. Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours.
8. Before serving, drizzle with caramel sauce and slice into squares.
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