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Bakery-Style Blueberry Cream Cheese Muffins
Panadería

Bakery-Style Blueberry Cream Cheese Muffins

50 minPara 12Nutri-Score D€€
de @wellmadebykiley79 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

12 personas
  • all-purpose flour (for the muffin batter)Cereales250 g
  • baking powderDespensa10 g
  • baking sodaDespensa3 g
  • saltEspecias3 g
  • granulated sugarDespensa150 g
  • unsalted butter (melted and slightly cooled)Lácteos115 g
  • eggs (room temperature)Lácteos2 piezas
  • vanilla extractDespensa10 ml
  • buttermilk (room temperature)Lácteos180 ml
  • blueberries (fresh, tossed in a little flour)Frutas y verduras200 g
  • cream cheese (softened, for the filling)Lácteos170 g
  • powdered sugar (for the filling)Despensa40 g
  • flour (for the crumb topping)Cereales60 g
  • brown sugar (for the crumb topping)Despensa50 g
  • cold butter (cubed, for the crumb topping)Lácteos45 g
  • cinnamon (for the crumb topping)Especias2 g

por ración

Nutrición

188kcal

Carbohidratos
24 g
Proteínas
4 g
Grasas
9 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×3
  • Molde para magdalenas
  • Varillas
  • Horno

paso a paso

Preparación

  1. Make the crumb topping

    • Combine the flour, brown sugar and cinnamon in a bowl.
    • Rub in the cold cubed butter with your fingertips until coarse crumbs form.
    • Chill the crumb topping while you prepare the batter.
    Paso 1

  2. Prepare the cream cheese filling

    • Beat the softened cream cheese with the powdered sugar until smooth.
    • Set aside.
    Paso 2

  3. Mix the dry ingredients

    • Whisk together the flour, baking powder, baking soda and salt in a bowl.
    Paso 3

  4. Mix the wet ingredients

    • Whisk the granulated sugar with the melted butter until combined.
    • Whisk in the eggs and vanilla extract.
    • Stir in the buttermilk until smooth.
    Paso 4

  5. Combine the batter

    • Fold the dry ingredients into the wet ingredients until just combined, leaving a few lumps.
    • Gently fold in the blueberries.
    Paso 5

  6. Fill the muffin pan

    • Line the muffin pan and fill each cup with batter.
    • Spoon a dollop of cream cheese filling into the center of each muffin.
    • Top generously with the chilled crumb topping.
    Paso 6

  7. Bake the muffins

    • Bake at 200 °C until golden and a skewer comes out clean.
    Paso 7

  8. Cool and serve

    • Let the muffins cool in the pan for a few minutes, then transfer to a rack.
    • Serve warm with a hot cup of coffee.
    Paso 8
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