Danish Coffee Cream Puff Muffins Recipes

Steps:

• Preheat oven to 350°. Place flour in a bowl; cut in butter until crumbly. Sprinkle with water; toss with a fork until dough holds together when pressed. Divide dough in half. On greased baking sheets, press each portion into 12x3-in. rectangle., For topping, in a saucepan, heat butter and water to a rolling boil. Add flour and salt all at once and beat until blended. Cook over low heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition until smooth. Add extract; continue beating until mixture is smooth and shiny. Spread half of the mixture over each rectangle., Bake until puffed and golden brown, about 1 hour. Cool on pans 10 minutes., Mix first four icing ingredients until smooth; spread over warm pastries. Sprinkle with almonds.

Steps:

• Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.

Steps:

• In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate.
• Set aside.
• In a large bowl, mix the flour, baking powder, soda and salt.
• In another bowl, whisk eggs with sour cream, sugar and vanilla.
• Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds.
• Dough will be quite thick.
• Spoon batter into greased muffin pans to about one-third full.
• Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• Top with the remaining batter, making sure it covers the filling.
• Place into preheated oven on center rack and bake until done.
• Bake at 375 degrees 18 to 20 minutes.

Steps:

• 1. In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate. Set aside.
• 2. In a large bowl, mix the flour, baking powder, soda and salt.
• 3. In another bowl, whisk eggs with sour cream, sugar and vanilla.
• 4. Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds. Dough will be quite thick.
• 5. Spoon batter into greased muffin pans to about one-third full.
• 6. Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• 7. Top with the remaining batter, making sure it covers the filling.
• 8. Place into preheated oven on center rack and bake until done.
• 9. Bake at 375 degrees 18 to 20 minutes.

Steps:

• Preheat oven to 350 degrees. Coat 12-cup muffin tin with baking spray.
• Mix all the dry ingredients, flour to baking soda, in a large bowl. Add chocolate chips, and stir to coat with flour.
• In another bowl, mix egg, milk, yogurt, butter, and vanilla.
• Make a well in the dry ingredients and add wet ingredients, blending lightly, until just moistened. Spoon batter into prepared muffin tins, filling batter to rim of muffin cup.
• Bake 18-20 minutes or until tester comes out clean.

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased or paper-lined standard-size muffin cups.
• In a small bowl, beat the cream cheese, 2 Tbsp.
• sugar, and lemon juice until fluffy; set aside.
• In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
• In another bowl, combine the flour, sugar, baking powder, and salt.
• Add the egg mixture just until combined; do not overmix.
• Fill the muffin cups 1/2 full; place 1 Tbsp.
• of the cheese mixture in the center of each cup.
• Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
• Cool 5 minutes in the tins before inverting onto wire racks.
• Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
• Store covered in the refrigerator; bring to room temperature before serving.

Steps:

• Stir together muffin batter ingredients for 30 seconds.
• Bake at 400 degrees in greased mini-muffin tin for 10-12 minutes.
• Cool slightly and roll tops of muffins in melted butter, then cinnamon sugar mixture.
• Makes 24 mini muffins.

Steps:

• Soak overnight raisins and dark rum.
• Drain raisins, reserving rum.
• Mix dry ingredients in large bowl.
• Cut in butter until coarse meal forms.
• Mix in raisins.
• Whisk sour cream, egg, vanilla and two tablespoons rum until smooth.
• Make a well in center of dry ingredients and pour in cream and egg mixture.
• Fill muffin pans three-fourths full and bake until brown.
• Bake at 375 degrees 20 minutes.