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Cream Cheese Swirl Muffins
Ingredients:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree or mashed bananas (optional for added flavor)
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Make the Muffin Batter:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, vegetable oil, milk, and vanilla extract. If using pumpkin puree or mashed bananas, mix them in now.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Make the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the sugar, egg yolk, and vanilla extract, and continue to beat until well combined and creamy.
- Assemble the Muffins:
- Fill each muffin cup with about 2/3 full of muffin batter.
- Drop a spoonful of the cream cheese mixture on top of each muffin.
- Use a toothpick or a knife to swirl the cream cheese mixture into the muffin batter.
- Bake:
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- These muffins are delicious when served warm, but they’re also great at room temperature. Enjoy them with a cup of coffee or tea.
These cream cheese swirl muffins are moist and flavorful, with a delightful cream cheese surprise in every bite. Perfect for breakfast, brunch, or a sweet snack!
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