Dark Chocolate Cream Cheese Crumb Muffins Rsc Food

DARK CHOCOLATE CREAM CHEESE CRUMB MUFFINS #RSC

Steps:

• Preheat the oven to 350 degrees. Melt the dark chocolate and set aside to cool. Using Reynolds Wrap, cut SIX 6X6 squares. Using a 6- cup JUMBO muffin pan, push a foil square into each muffin cup. Use a large plastic cup to help mold the shape of the foil in the muffin cup. The 4 points of the square should be visible. Lightly coat the foil cups with cooking spray.
• MAKE THE BATTER: In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.
• With an electric mixer on medium speed cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes. Add the egg and beat just until smooth. Add the melted and cooled chocolate and beat just until smooth. On medium low speed, add the flour mixture slowly and beat until smooth. Scrape the sides a few times during this step. Add the batter evenly to each muffin cup and set aside while making the crumbs.
• MAKE THE CRUMB TOPPING: In a medium mixing bowl, combine the flour, butter, brown sugar, almonds, cocoa and almond extract forming large crumbs. Sprinkle the crumb topping on top of each muffin and gently push into the batter. Bake for 20-30 minutes or until a tester comes out clean. Cool 15 minutes in the pan and then remove to a platter to cool before icing.
• MAKE THE ICING: In a medium mixing bowl, whisk together the confectioner's sugar, heavy cream and vanilla extract until smooth. If necessary whisk in more cream to make a pourable smooth consistency. Drizzle on top of each cooled muffin in a back and forth motion.

RASPBERRY & WHITE CHOCOLATE CRUMBLE MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all of the crumble topping ingredients in a bowl along with a pinch of salt and rub together using your fingertips until you have a crumbly mixture.
• For the muffins, beat the butter and sugars together for 5 mins until pale and fluffy. Add the eggs gradually, beating until combined. Mix in the yogurt, vanilla and milk.
• Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in the raspberries and the white chocolate chips and fill the muffin cases leaving a little gap at the top. Cover the muffins with a layer of the crumble topping and bake for 10 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 25-30 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.