Berry Cheesecake Muffins Food

BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir flour, baking powder, and baking soda together in a bowl; set aside.
• Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
• Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

DAIRY-FREE BREAKFAST BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Combine flour, 1/2 cup sugar and baking powder in large bowl.
• In a second bowl, beat egg. Mix in soy milk, oil, and lemon zest. Pour egg mixture into flour mixture and mix batter with a spatula until just moistened. Fold in blueberries. Mix in dairy-free cream cheese by the 1/4 teaspoon so there are small chunks all around the batter. Gently blend in. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until lightly browned, 18 to 20 minutes.
• Combine 3 tablespoons sugar and lemon juice and in a small bowl. Brush onto the warm muffins immediately after they come out of the oven.

CHEESECAKE-STUFFED BLUEBERRY MUFFIN

Steps:

• Preheat the oven to 375 degrees F.
• For the cheesecake filling: Whisk together the cream cheese, sour cream and granulated sugar in a small bowl until well combined. Transfer to a medium plastic resealable bag and refrigerate until ready to use.
• For the batter: Line a 12-cup muffin tin with liners and coat with nonstick spray.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, oil, vanilla and eggs in a large bowl. Fold the flour mixture into the egg mixture until well combined and smooth. Gently fold in the blueberries.
• Fill each muffin cup about three-quarters of the way with batter. Snip the tip off the plastic bag. Insert the tip into the center of each cup and pipe some of the cream cheese mixture into the batter. Sprinkle the top of each cup with 1 teaspoon coarse sugar. Bake until golden brown and a toothpick inserted in the side the muffins come out clean (not the cream cheese center), 14 to 16 minutes. Cool the muffins in the pan on a rack. Serve at room temperature.

BERRY CHEESECAKE MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add the eggs and beat well.
• Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
• Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
• Filling ~ In a mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
• Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
• Muffin cups will be full.
• Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks. Serve warm.
• Refrigerate leftovers.

STRAWBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat together cream cheese and confectioners' sugar until smooth; set aside.
• In a large mixing bowl, combine all-purpose flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
• Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
• Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.

BLUEBERRY CHEESECAKE MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease 8-10 muffins tins (I always make mini muffins).
• In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
• In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
• Add to flour mixture.
• Carefully fold in the blueberries.
• Batter wil be soft and lumpy.
• Fill the muffin cups 2/3 full and bake 20 minutes.

WILD BERRY-OATMEAL CHEESECAKE MUFFINS

Steps:

• Heat oven to 350°F.
• Add vinegar to milk and let stand.
• Beat cream cheese, granulated sugar and zest with mixer until blended; set aside.
• Combine oats and milk in small bowl; let stand for 10 minute.
• Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
• Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened.
• Gently stir in berries.
• Spoon half the batter mixture evenly into 12 muffin cups until half full. Top with 1 tablespoons cream cheese filling. Cover with remaining batter.
• Bake 25 to 27 minute or until toothpick inserted in centers comes out clean.

WILD BERRY-OATMEAL CHEESECAKE MUFFINS

Steps:

• Heat oven to 350 degrees F. Combine oats and buttermilk in small bowl; let stand 10 minute.
• Meanwhile, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
• Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir until just moistened. Gently stir in berries.
• Spoon half the batter evenly into muffin cupps lined with 12 extra-large or giant paper liners. Top each with scant tablespoonful cream cheese mixture; cover with remaining batter.
• Bake 30 - 35 minutes or until toothpick inserted in centers comes out clean.