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Pillowy, airy muffins featuring a melty cream cheese middle and sweet cinnamon sugar coating, ideal for morning meals or afternoon treats.
Key Components:
- All-purpose flour: Gives soft texture
- Cream cheese: Forms melty center
- Ground cinnamon: Adds coziness
- Quality butter: Brings depth
- Fresh eggs: Builds framework
- Pure vanilla: Boosts taste
Step-by-Step Guide:
- Get Mixtures Ready
- Combine dry items
- Stir wet stuff separately
- Whip cream cheese mixture
- Set all parts aside
- Build Your Muffins
- Put batter in cups halfway
- Drop cream cheese dollop
- Top with more batter
- Dust with topping mix
- Cook Them Right
- Mind the oven heat
- Start checking at 18 mins
- Look for amber-colored tops
- Poke with toothpick
- Finish Properly
- Sit in tin briefly
- Move to cooling rack
- Add glaze if wanted
- Let cool fully
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Keeping Them Fresh:
Counter: 2 days Fridge: 5 days Freezer: 3 months if wrapped tightly
Tasty Companions:
Enjoy with hot coffee or tea at breakfast time.
Pro Pointers:
- Ingredients should be room temp
- Pull from oven on time
- Stack ingredients with care
- Keep an eye on the topping
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From my many years making muffins, I've learned that getting the layers just right and watching the temp closely makes the best gooey-center treats.
Recipe Questions & Answers
- → Why not overmix the batter?
- Mixing too much makes muffins dense, not soft.
- → How can I prep ahead?
- Stay soft a few days. Warm slightly for extra gooeyness.
- → How long for mini muffins?
- 12-14 minutes should do it for smaller ones.
- → Any cream cheese hints?
- Room temperature cheese works best for smooth texture.
- → Other topping ideas?
- Swap for a crumb topping or drizzle some icing.