CHAI-SPICED CHEESECAKE MUFFINS RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, ground ginger, ground cardamom, nutmeg, baking soda, salt, applesauce, brown sugar, large eggs, vanilla extract, vegetable oil, cream cheese, granulated sugar, vanilla extract, nonstick cooking spray
Provided by Katie Aubin
Categories Bakery Goods
Yield 16 muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 205 calories, Carbohydrate 21 grams, Fat 12 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams
CHEESE MUFFINS
A few days ago I wanted to try some cheese muffins and found this recipe on the Pioneer Woman's blog under the original title: Fig's Cheese Muffins. They are a nice change of pace. With the amount of cheese in the recipe, I didn't know what to expect but was pleasantly surprised at how light they are. Can't vouch for the...
Provided by Valerie Johnson
Categories Savory Breads
Time 35m
Number Of Ingredients 9
Steps:
- 1. In a medium sized mixing bowl whisk together all of the dry ingredients.
- 2. Stir in all three cups of cheese into dry ingredients. Mix well.
- 3. In a separate bowl, whisk egg, milk and butter together. When mixed thoroughly, pour the milk mixture into the dry ingredients and stir with a spoon to combine.
- 4. Bake in greased muffin tins (I used Bakers Joy) in a 375 degree oven for 20-25 minutes.
~ PLUM CRAZY MUFFINS ~ CASSIES
Wonderful sweet, tart, tender, moist muffins. I bought some really large California plums at the store and with the heat, they weren't going to last long. So, I decided to try them in one of my favorite muffins recipes. My family just loves them. I hope you try them sometime, they go wonderful with your morning coffee or tea. Enjoy!
Provided by Cassie * @1lovetocook1x
Categories Fruit Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degree F. Grease or spray with non stick cooking spray a standard sized muffin pan. ( I use silicone cups ) Whisk together the flour, salt, baking powder, cinnamon and nutmeg in a medium bowl, set aside.
- In a large bowl, cream together the sugar and shortening. Add eggs one at a time and mix well after each addition. To the creamed mixture, alternate adding flour and milk, ending with flour. Mix thoroughly. Fold in the chopped plums.
- Fill each muffin cup 2/3 way full each. Mix sugar and cinnamon and sprinkle each muffin, liberally.
- Bake for 20 - 25 minutes or until a pick inserted comes out clean. Cool on racks, then gently remove from muffin tin. While still hot I sprinkled each with more sugar mixture.
- I will be honest, I had never used fresh plums in a muffin before, and wasn't sure what they would turn out like. They are just awesome! Love how tender the muffins are as well. The cinnamon and sugar gives it just enough sweetness to the tiny bit of tartness of the plum.
PEACHY MOIST MUFFINS
Whenever I make these, I always get compliments because of their sweet and tender texture. I'm sure your family will agree that these delicious muffins are just "peachy"!
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, pecans, sugar and baking powder. Combine egg, yogurt, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in peaches. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts :
WHOLE WHEAT PEACH MUFFINS
This is a recipe adapted from a blueberry recipe I found on a site called Brown Eyed Baker and it came out great and I wanted to share it. The directions are the same I just made a few changes to the ingredients.
Provided by Shonti Battle
Categories Muffins
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 350 degrees F*. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.
- 2. Whisk the flour, baking powder and salt in a medium bowl until combined. Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the yogurt in 2 additions, whisking just to combine.
- 3. Add the peaches to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the peaches are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.
- 4. Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter amount the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.
PEACH COBBLER MUFFINS
Enjoy peach cobbler as a breakfast on the go with these ultra-moist, peach-filled muffins. The buttermilk and sour cream create a super tender muffin, while the pecan crumble topping gives a nice crunch. If you are using frozen peaches, they will be easiest to chop and slice when still partially frozen.
Provided by Food Network Kitchen
Time 1h15m
Yield 18 muffins
Number Of Ingredients 19
Steps:
- For the topping: Preheat the oven to 350 degrees F. Spray 18 cups of 2 standard muffin tins with cooking spray or line with paper liners.
- Stir the pecans, flour, brown sugar, melted butter and cinnamon together in a medium bowl to form a thick batter. Set aside to firm up slightly.
- For the muffins: Whisk the flour, baking powder, cinnamon, baking soda, nutmeg and salt together in a separate medium bowl. Whisk the granulated sugar, buttermilk, vegetable oil, sour cream, egg and vanilla extract together in a large bowl until smooth. Stir the dry ingredients into the wet until no flour streaks remain, then fold in the chopped peaches.
- Fill the prepared muffin cups about three-quarters of the way with the batter, a scant 1/4 cup each. Top each muffin with a slice of peach and some pecan crumble topping. Bake until muffins are golden brown and spring back when gently touched, 35 to 45 minutes. Cool 10 minutes in the pan, then transfer to a wire rack to cool completely.
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