What should you bake when you crave a Starbucks blueberry muffin and a Starbucks cheese danish at the same time? This!
Based on https://www.oogio.net/starbucks_copycat_blueberry_muffins/ , cream cheese layer based on part of this recipe.
Yields: ~16 muffins (standard size)
Streusel:
- 65 grams sugar
- 80 grams all-purpose flour
- 1/2 stick of unsalted butter, cold, cubed
- pinch of salt
Muffins:
- 1 stick of unsalted butter, soft (room temperature).
- 200 grams (1 cup) sugar
- a pinch of salt
- 1 tsp vanilla extract
- 2 eggs (large)
- 280 grams (2 cups) all-purpose flour
- 2 tsp baking powder
- 120 ml (1/2 cup) milk
- Fresh or frozen non-thawed blueberries - about half a pint (175-200 grams)
- zest of 1/2 lemon/lime
Cream cheese layer:
- 1 package (227 grams / 8 ounce) cream cheese, soft (room temperature)
- 70 grams sugar
- 1/2 tsp vanilla extract
- zest of 1/2 lemon/lime
How to make:
- Pre-prep: Take cream cheese and 1 stick of butter[*] out of the refrigerator to soften - they will need about an hour (could be more or less depending on the room temperature).
[*] Note: this stick of butter is for the muffin mix - NOT for the streusel! For the streusel (which requires butter too), use cold butter straight out of the refrigerator. - Streusel: Process all streusel ingredients in food processor until crumbs form; transfer crumbs to an air-tight container, store in freezer until use.
- Cream cheese mixture: Using a spoon or a small silicon spatula, mix together the cream cheese layer ingredients until well combined.
- Muffin mix:
- Pre-heat oven to 355F.
- Place butter, sugar, salt and vanilla extract in a mixing bowl (or a stand-mixer bowl). Using a fork (or the stand-mixer's flat beater), mix these together until well combined.
- In a separate bowl, mix together flour and baking powder until combined.
- Add the flour mixture and the milk alternately to the mixing bowl, beginning and ending with the flour, and mix just until combined.
- Assembly and baking:
- Line muffin pan(s) cavities with paper liners.
- For each lined muffin cavity:
- Fill cavity with the muffin mix (I'm using a pastry bag without a tip), up to about ~1/2 of the cavity height.
- Grab a few blueberries and place them on top of the muffin mix, gently pushing them in (they can slightly peek out, no need to fully submerge them into the muffin mix).
- Put a bit of the cream cheese mixture on top of the blueberries (I'm using a small pastry bag without a tip, you can also use a couple of teaspoons).
- Put a generous amount of streusel on top of the cream cheese.
- Bake for 20-25 until golden.
- Remove from oven and let cool completely in room temperature.
- Enjoy! You can store leftover muffins for a few days in an airtight container in the refrigerator.
No comments:
Post a Comment