Cream Cheese Muffins
Soft and Moist Cream Cheese Muffins with Reduced Sweetness
Introducing incredibly soft and moist cream cheese muffins, packed with generous amounts of cream cheese that melt in your mouth. This is a quick recipe perfect for when you’re short on time, so the preparation photos are brief. Enjoy delicious muffins at home that rival those from your favorite cafe!
Muffin Batter Ingredients- 260g cake flour (low-gluten flour)
- 2 Tbsp baking powder
- 150g butter (at room temperature)
- 2 eggs (at room temperature)
- 100g sugar
- Cream cheese, sufficient amount (for filling)
- Chopped nuts, a little (for topping)
Cooking Instructions
Step 1
About an hour before baking, take the butter and eggs out of the refrigerator to bring them to room temperature. In a bowl, place the softened butter and whip it with an electric mixer until it becomes creamy and smooth. Then, add the sugar and whip again. Next, add the eggs one at a time, whipping rapidly to prevent the mixture from separating. This step is crucial for achieving a smooth muffin texture. Ensure the ingredients are well combined and emulsified.
Step 2
Sift the cake flour and baking powder together. Add them to the butter-sugar-egg mixture. Using a spatula, gently fold the ingredients together by drawing a cross shape across the bowl, moving from the edges towards the center. Mix just until no dry flour is visible. Overmixing can lead to tough muffins, so a quick mix is key.
Step 3
Spoon the muffin batter into your prepared muffin liners, filling them about two-thirds full. Create a small well in the center of each muffin and place a dollop of cream cheese inside. Then, cover the cream cheese with the remaining batter, ensuring the cream cheese is nestled in the middle.
Step 4
Sprinkle the chopped nuts evenly over the top of each muffin for a delightful crunch. Bake in a preheated oven at 180°C (350°F) for about 15 minutes. Oven temperatures can vary, so it’s a good idea to check on the muffins partway through baking. If the tops are nicely browned but the centers are still undercooked, cover the muffins loosely with aluminum foil and continue baking until they are cooked through. This ensures moist and perfectly baked cream cheese muffins.
