Cheese Danish Muffins
Indulge in the perfect fusion of buttery pastry and creamy filling with these irresistible Cheese Danish Muffins. Combining the tender crumb of a classic muffin with a luscious cream cheese center lightly brightened by a hint of lemon, these handheld treats are as decadent as they are easy to make. With just 15 minutes of prep and a quick 20-minute bake, they’re perfect for breakfast, brunch, or a special dessert. The golden muffin exterior hides a velvety surprise that will have everyone coming back for seconds. Plus, they’re easy to store and serve, making them ideal for any occasion. If you're craving a sweet and creamy twist on your muffin game, these Cheese Danish Muffins will not disappoint!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cups Powdered sugar
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
In another bowl, prepare the cream cheese filling by combining the softened cream cheese, powdered sugar, and lemon juice. Beat until smooth and creamy.
Spoon a tablespoon of the muffin batter into each muffin cup to cover the bottom.
Add about a teaspoon of the cream cheese mixture to the center of each muffin cup. Avoid spreading; keep it in the center.
Top each with another tablespoon of muffin batter, ensuring the cream cheese filling is covered. The muffin cups should be about 2/3 full.
Bake in the preheated oven for about 18-20 minutes, or until the muffin tops are lightly golden and a toothpick inserted into the muffin part (not the cream cheese filling) comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 16.5 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
