Apple Cream Cheese Muffins Food

CREAM CHEESE APPLE MUFFINS

Steps:

• In a large bowl, combine the cream cheese, sugar, eggs, milk, butter, lemon juice and vanilla; beat until smooth. Combine the flour, baking powder, baking soda and salt; stir into cream cheese mixture just until moistened. Fold in apples and bran flakes., Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.
• Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low speed, mix in applesauce and then flour mixture. Stir in nuts by hand.
• Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.
• Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins.

APPLE CINNAMON CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F and line 12 muffin cups with paper liners.
• Stir together pancake mix, Almond Breeze almondmilk, sugar, oil, extract, and cinnamon in a medium bowl. Lightly stir in apple, cranberries, and cream cheese. Spoon into prepared cups and sprinkle with almonds.
• Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool, then store in a covered container with a loose fitting lid.

LEMON CREAM CHEESE MUFFINS

Steps:

• Preheat the oven to 425 F, line 12 count cupcake pan with paper liners ad set aside.
• To make the crumb topping, stir together flour, sugar, brown sugar, and salt. Add melted butter and whisk with a fork until coarse crumbs form. Set aside.
• To make the lemon muffins mixture whisk dry ingredients (flour, baking soda, baking powder and salt) and set aside.
• In a large bowl mix softened butter and sugar for about 2 minutes at high speed. Add eggs, lemon zest, vanilla, and lemon extract and mix for 2 more minutes. Add Greek yogurt and lemon juice and mix just to combine. Running your mixer on low, mix in dry ingredients.
• To make the cream cheese filling, mix softened cream cheese, sugar, and vanilla just to combine.
• To assemble the muffins add 1 heaping Tablespoon of muffin mixture in each cup. Drop 1 Tablespoon of cream cheese mixture in the center of each muffin. Cover cream cheese filling with muffin mixture, filling each cup about 2/3 to ¾ full.
• Generously top each muffin with streusel crumbs.
• Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set.
• Cool 5-10 minutes in the pan, then transfer the muffins on a rack to cool completely.
• Meanwhile, prepare the glaze. Stir powdered sugar with lemon juice. Start with 1 teaspoon of the juice and gradually add more until desired consistency has reached. Drizzle over muffins and serve.

KETO CINNAMON CREAM CHEESE MUFFINS RECIPE

Steps:

• In a deep medium bowl, combine the cream cheese, Besti and vanilla. Use a hand mixer to beat until smooth.
• Transfer the cream cheese mixture onto a sheet of plastic wrap, and wrap in a long, thin log shape, twisting the ends.
• Freeze for at least 30 minutes.
• Meanwhile, in a large bowl, beat together the softened butter and Besti, until fluffy.
• Beat in the eggs, then the cream and vanilla.
• Beat in the almond flour, baking powder, and sea salt, until uniform. The batter will be thick.
• In a medium bowl, stir together the almond flour, Besti Brown, cinnamon, and sea salt, until uniform.
• In another small bowl, stir together the melted butter and vanilla.
• Add the melted butter mixture to the brown sugar mixture and stir until crumbly.
• Preheat the oven to 325 degrees F (162 degrees C). Line a muffin tin with 12 parchment paper liners.
• Sprinkle 1 cup of streusel (or about 2/3 to 3/4 of the total amount) over the muffin batter. Use a rubber spatula to gently fold in, but do NOT stir or mix until uniform (you want streaks of streusel).
• Spoon the muffin batter into the muffin cups, filling a bit less than halfway full.
• Remove the cream cheese from the freezer. Slice the log into 12 slices (about 2 teaspoons each). Place a slice in the center of each muffin cup.
• Spoon the remaining batter over the muffin cups, filling them to the top.
• Crumble the remaining streusel over the muffins, about 2 teaspoons per muffin.
• Bake for about 22-28 minutes, until the streusel is darker golden and an inserted toothpick comes out clean. If the muffins start to brown too much, tent the top with foil and continue baking until done.

APPLE CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F.

CRANBERRY & CREAM CHEESE MUFFINS

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
• Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.

APPLE AND CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400F.
• Grease muffin pans.
• COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
• BEAT egg, buttermilk, oil and apple together thoroughly.
• ADD liquid ingredients all at once to dry ingredients.
• Stir just until moistened.
• FILL greased muffin cups 3/4 full.
• SPRINKLE tops with 1/4 cup cheddar cheese if desired.
• BAKE at 400°F for 18-23 minutes or until top springs back when lightly touched.