Hi, I’m Marie. Today, we’re going to make raspberry cheese muffin (for white day) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Raspberry Cheese Muffin (for White Day) Recipe
Raspberry Cheese Muffin (for White Day) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Raspberry Cheese Muffin (for White Day) is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can cook raspberry cheese muffin (for white day) using 15 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Raspberry Cheese Muffin (for White Day):
- Get Muffin Batter:
- Take 150 grams Cake flour
- Prepare 100 grams Philadelphia Cream Cheese
- Make ready 100 grams Margarine
- Get 100 grams Sugar
- Prepare 1 Egg (Medium)
- Prepare 1 Egg yolk
- Prepare 1 lemon worth Lemon Zest
- Make ready 1 tbsp Milk
- Take 1 tbsp Orange curaçao
- Get 1 tsp Baking powder
- Take For the filling:
- Make ready 100 grams Philadelphia Cream Cheese
- Make ready 100 grams Raspberries (or blueberries)
- Take 1 tbsp Sugar (adjust depending on the sweetness)
Instructions to make Raspberry Cheese Muffin (for White Day):
- Mix the cake flour and baking powder. Let margarine and eggs warm to room temperature. Cut the cream cheese in half and let half warm to room temperature. Cut that half into 6-8 pieces.
- Grate the lemon peel. The white part is bitter, so be sure to just grate the surface lightly.
- Sprinkle 1 tablespoon of sugar over the raspberries. Take a few for decorating out of the 100 gram portion. Beat the egg in a separate bowl.
- In a separate bowl, be whipping the butter with a whisk. Mix in the sugar, a third at a time, until the mixture has a fluffy texture.
- Mix in the egg, a third at a time. Mix well. (This can be done with a hand mixer).
- Mix in the cream cheese. Once the mixture is smooth, add milk, liquor, and lemon zest.
- Sift the flour once more and then add to the bowl in 3 batches. Using a rubber spatula, fold the flour in lightly.
- Add the raspberries before the flour is completely mixed in. Its best to add them before they completely thaw.
- Mix gently so as not to crush the berries. Stop once you start to get a marbled look to the batter.
- Use a spoon to scoop the batter into a muffin pan. Fill half the cup with batter, add the cream cheese mixture, then cover with more batter.
- Use the raspberries you set aside earlier to decorate the muffins. Preheat the oven to 170°C and bake for 25-30 minutes. If you are using a silicone muffin pan, bake for about 30 minutes at 180°C.
- Once they have cooled a little, transfer the muffins to a rack. Once cool, they can be wrapped to prevent from drying out.
- Because of the cream cheese, these always turn out soft and moist.
- And the center is full of cream cheese! You could dice the cream cheese and mix into the batter.
- They are perfect for presents, too. If you use a silicone pan, they won’t burn, so you can bake them on high temperature.
- This recipe uses a whole 200 g block of the Philadelphia Cream Cheese. You could top the muffins with the cream cheese and bake them as well.
- The egg yolk doesn’t vary much between medium and large so either would work. However, if you use a whole large egg, there is more white and it will make the butter separate, so be careful.
- You can also just cut the cream cheese into bite-sized pieces and mix it into the batter. Mix in at Step 8.
So that is going to wrap this up for this special dish raspberry cheese muffin (for white day) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
