Danish Coffee Cream Puff Muffins
Indulge in the irresistible fusion of decadent cream puffs and tender muffins with these Danish Coffee Cream Puff Muffins. This recipe combines the warm, comforting flavor of coffee with a luscious, creamy center for a show-stopping treat. Perfect for breakfast, brunch, or dessert, these muffins feature a moist, coffee-infused batter paired with a velvety coffee cream filling made from whipping cream and cream cheese. Garnished with optional chocolate shavings, they’re as stunning as they are delicious. With just 20 minutes of prep time and straightforward steps, these coffee cream puff muffins are a surefire way to impress guests or elevate your everyday baking game. Don't miss this indulgent twist on classic Scandinavian-inspired bakery treats!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Milk
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoons Instant coffee granules
- 1 cups Heavy whipping cream
- 0.25 cups Powdered sugar
- 4 ounces Cream cheese, softened
- 2 tablespoons Chocolate shavings (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin wells generously.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
In a small saucepan over low heat, melt the butter completely. Once melted, remove from heat and stir in the milk until combined.
In a separate bowl, beat the eggs and vanilla extract together. Gradually whisk the egg mixture into the butter-and-milk mixture.
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined; do not overmix.
Dissolve the instant coffee granules in 2 tablespoons of hot water. Stir the coffee into the muffin batter gently.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 22-25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
While the muffins are baking, prepare the coffee cream filling. In a medium bowl, beat the heavy cream and powdered sugar with an electric mixer until soft peaks form. Add the softened cream cheese and continue to beat until smooth and thick. Refrigerate until ready to use.
Allow the muffins to cool completely on a wire rack. Using a paring knife or a piping tip, core a small hole in the center of each muffin.
Transfer the coffee cream filling into a piping bag fitted with a round tip. Pipe the coffee cream into the center of each muffin until filled.
Optional: Garnish each muffin with chocolate shavings for an extra decorative touch.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.9 g | 237% | |
| Saturated Fat | 106.4 g | 532% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 2609 mg | 113% | |
| Total Carbohydrate | 295.7 g | 108% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 146.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 449 mg | 35% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1077 mg | 23% | |
*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.
