Monday, August 15, 2011

Muffin Monday - Cream Cheese Muffins

Greetings from the Oregon Coast!

We've got sand in our toes, marshmallows roasting for S'mores, and down time to hike, sit, knit, read, and RELAX. Can you tell that I love camping?

Since we're away from the computer for a few days, my wonderful daughter (and AnnaLynn's big sister) Jessica has graciously agreed to be your hostess for this week's Muffin Monday.

Jessica and her husband, Zack (you can see our family picture from their wedding on our "About" page), currently live in Escondido, California, but they are busily packing/selling everything they own in preparation for moving to Oxford, England in September! (Congrats, Z!!)

I'm assuming that since she agreed to guest post for us today that she still has a few baking implements at her disposal. She's a resourceful gal, so whatever recipe she does bake and share will be delicious, of that I'm certain. Oh, and in this mom's humble opinion, she also takes amazing photos, so ENJOY!
















Cream Cheese Muffins
(Inspiration here)
Makes 12 Muffins

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon table salt
2/3 cup milk
1/2 cup melted butter or coconut oil
2 large eggs
1 teaspoon pure vanilla

For cream cheese filling, cream together until smooth:
1 cup organic sugar
8 ounces cream cheese, room temperature 

For crumble topping, combine following ingredients with a pastry blender until coarse and crumbly:
1/2 cup all-purpose flour 
1/2 cup sugar
1/4 cup butter
1/4 cup pecans, toasted and finely chopped
Pinch of salt






















First:

Preheat oven to 375 degrees. Grease or line a regular 12-cup muffin tin and set aside. Combine flour, 1 cup sugar, baking powder and salt in a large bowl. In a separate, smaller bowl, whisk together milk, oil, eggs and vanilla. Add to the dry ingredients and stir until just combined. Fold 2/3 of the filling mixture into the batter.

Next:
Fill greased or lined muffin tins half full. Spoon remaining cream cheese filling into center of the muffins. Top with remaining batter and sprinkle with crumble topping.

Last:
Bake 25-30 minutes until golden brown. Let cool completely before removing from pan and Enjoy!

I am so sorry for no photos during the baking process! I got into the baking zone and completely forgot until they came out of the oven. Enjoy!

3 comments:

  1. Oh yes. Anything with cream cheese! :)

    Blessings, Debbie

    ReplyDelete
  2. I cannot wait to try these!

    ReplyDelete
  3. I haven't even tried these yet as it was my daughter Jessica who made them and posted while we were away at the coast...hope you enjoy them. They look delicious! Blessings, ~Lisa

    ReplyDelete

Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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