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Blueberry Lemon Muffins with Cream Cheese Filling
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Blueberry Lemon Muffins with Cream Cheese Filling

1 uVoor 8Nutri-Score D€€
van @welcometoangieskitchen8 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • unsalted butter (melted, for the streusel)Zuivel40 g
  • all purpose flour (for the streusel)Granen70 g
  • sugar (for the streusel)Voorraadkast35 g
  • lemon zest (zest of one lemon, for the streusel)Groente en fruit1 stuk
  • granulated sugar (for the muffins)Voorraadkast200 g
  • lemon zest (zest of two lemons, for the muffins)Groente en fruit2 stukken
  • eggs (large)Overig2 stukken
  • neutral oilVoorraadkast50 g
  • milkZuivel50 ml
  • plain yogurtZuivel150 g
  • vanilla bean paste (1 teaspoon, for the muffins)Voorraadkast5 ml
  • all purpose flour (for the muffins)Granen250 g
  • baking powder (2 teaspoons)Voorraadkast10 g
  • salt (1/2 teaspoon)Kruiden en specerijen3 g
  • blueberries (coated in flour)Groente en fruit150 g
  • all purpose flour (1 tablespoon, to coat the blueberries)Granen8 g
  • unsalted butter (softened, for the filling)Zuivel80 g
  • powdered sugar (for the filling)Voorraadkast135 g
  • cream cheese (for the filling)Zuivel300 g
  • vanilla bean paste (1 teaspoon, for the filling)Voorraadkast5 ml

per portie

Voedingswaarden

426kcal

Koolhydraten
60 g
Eiwitten
6 g
Vetten
18 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Muffinvorm
  • Mengkom ×2
  • Garde
  • Handmixer
  • Oven
  • Afkoelrooster
  • Spuitzak

stap voor stap

Bereiding

  1. Prepare the streusel

    • Add the sugar and lemon zest to a small bowl and rub together with your fingers until fragrant.
    • Add the flour and whisk to combine.
    • Pour in the melted butter and mix until crumbly, breaking it up into coarse crumbs with your fingers.
    • Place the streusel in the fridge while you prepare the muffins.
    Stap 1

  2. Preheat and line the tin

    • Preheat the oven to 180°C.
    • Line a muffin tin with muffin liners.
    Stap 2

  3. Make the muffin batter

    • Add the sugar and lemon zest to a large bowl and rub together with your fingers until fragrant.
    • Add the eggs and vanilla bean paste and mix with an electric hand mixer until fluffy and slightly pale.
    • Mix in the oil, milk and yogurt.
    • Add the flour, baking powder and salt and mix until just combined, without overmixing.
    • Fold in the blueberries.
    Stap 3

  4. Fill and top the muffins

    • Evenly distribute the batter between the muffin liners.
    • Top with more blueberries and sprinkle the chilled streusel evenly over the muffins.
    Stap 4

  5. Bake the muffins

    • Bake for about 25 minutes, until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let cool completely on a wire rack before filling.
    Stap 5

  6. Prepare the cream cheese filling

    • Add the softened butter and sugar to a bowl.
    • Beat with an electric hand mixer until pale and fluffy.
    • Add the cream cheese and vanilla bean paste and mix until smooth and combined.
    • Transfer the filling to a piping bag.
    Stap 6

  7. Fill the muffins

    • Using a knife or a long piping tip, gently push into the center of each muffin to create a space for the filling, without removing any muffin.
    • Generously pipe the cream cheese filling into the center of each muffin.
    Stap 7
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