You may also like
Categories:
muffins all-purpose baking powder salt weight Cream Cheese brown sugar vanilla unsalted butter sugar eggs milk all-purpose brown sugar
Viewed: 29 - Published at: 8 years agoIngredients
- FOR THE MUFFINS:
- 3 cups All-purpose Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 8 ounces, weight Cream Cheese, At Room Temperature
- 1/2 cups Brown Sugar
- 1 teaspoon Vanilla
- 1/2 cups Unsalted Butter, Softened
- 3/4 cups Sugar
- 2 whole Eggs
- 3/4 cups Milk
- FOR THE TOPPING:
- 1/2 cups All-purpose Flour
- 3 Tablespoons Brown Sugar
- 1/4 cups Unsalted Butter, Softened
Method
- Preheat your oven to 375 F. Line your muffin pans with liners or grease them, then set pans aside. (This makes 18 muffins approximately.)
- In a large bowl mix your flour, baking powder and salt. Set aside.
- In a medium bowl combine your cream cheese with your brown sugar (1/2 cup) and vanilla. Set aside.
- In the bowl of your stand mixer, cream your butter and granulated sugar until light and fluffy. Add your eggs. Combine well. Add your milk and 1/2 of your cream cheese mixture. Add your flour mixture and combine well, but do not overmix.
- Fill your prepared muffin pans only halfway full. Using a small scoop divide the remaining cream cheese mixture between your muffins (about 1/2 teaspoon or so per muffin). Top the cream cheese batter with the remaining muffin batter. The idea is to have your cream cheese in the middle of your muffin while it bakes. Don't fill your muffin pan too full, otherwise you will have a hot cream cheese mess on your hands ... I speak from experience.
- For the topping: Combine your flour, brown sugar (3 tablespoons) and butter in a small bowl. I like to use a fork and mix until I get a crumbly mixture. Sprinkle the mixture on top of your muffins. Put in your preheated oven for 20-25 minutes.
- Inspired by a recipe on Cooks.com. But the recipe is really my own wild creation!
