Cream Cheese Walnut Muffins & Gugelhupf
Elegant Home Baking with Cream Cheese and Walnuts
Let’s try some sophisticated home baking, perfect for adults, featuring the delightful combination of cream cheese and walnuts. Using a 150g tub of cream cheese, we’ll create a batter that can be divided to bake into two distinct shapes: a Gugelhupf and muffins. These were actually gifts for my mother’s birthday!
Ingredients- 150g unsalted butter, softened to room temperature
- 250g cake flour, sifted
- 150g cream cheese, softened to room temperature
- 130g granulated sugar
- 4 large eggs, at room temperature
- 90g milk, at room temperature
- 1 handful walnuts, lightly toasted and roughly chopped
- 9g baking powder, sifted
- A few drops of vanilla extract
- A sprinkle of shredded coconut for garnish (optional)
Cooking Instructions
Step 1
First, in a mixing bowl, cream the softened butter until it’s light and fluffy. Use an electric mixer or a whisk for this process.
Step 2
Add the softened cream cheese to the bowl with the butter. Mix them together until well combined and smooth. Ensure there are no lumps of cream cheese remaining, as this is key for a smooth texture.
Step 3
Gradually add the sugar in two or three additions, mixing thoroughly after each addition. Continue to beat until the sugar is completely dissolved and the mixture is light and airy. You shouldn’t feel any sugar granules when you rub a little of the mixture between your fingers.
Step 4
Add the room temperature eggs one at a time, beating well after each addition to ensure they are fully incorporated. If the mixture looks like it might curdle, add a tablespoon of the sifted flour before continuing with the egg. Once the eggs are incorporated, stir in a few drops of vanilla extract for fragrance.
Step 5
Gently fold in the sifted cake flour and baking powder using a spatula. Mix using a cutting motion (folding and cutting through the batter) just until no dry streaks remain. Overmixing at this stage can lead to tough baked goods.
Step 6
Pour in the room temperature milk gradually while gently mixing. This will help achieve the correct batter consistency – it should be pourable but not too thin. Adjust with a little more milk if needed.
Step 7
Add the toasted and chopped walnuts to the batter and fold them in gently. Toasting the walnuts enhances their nutty flavor and aroma, adding a wonderful depth to the baked goods.
Step 8
Prepare your Gugelhupf mold by greasing it thoroughly with butter. Spoon or pipe the batter into the mold, filling it about two-thirds full. Tap the filled mold firmly on the counter a couple of times to release any large air bubbles and to level the batter.
Step 9
Fill your muffin cups similarly, about two-thirds full. For the muffins, you can optionally sprinkle a little shredded coconut on top for a decorative touch and a hint of tropical flavor.
Step 10
Preheat your oven to 180°C (350°F). Once preheated, reduce the oven temperature to 170°C (340°F) and bake the Gugelhupf for approximately 25-30 minutes. After removing the Gugelhupf, bake the muffins at 170°C (340°F) for about 20 minutes, or until a skewer inserted into the center comes out clean.
Step 11
Once baked, carefully remove the Gugelhupf and muffins from their molds. Place them on a wire rack to cool completely. While delicious warm, allowing them to cool fully will allow the flavors to meld and the texture to set perfectly.
