Lemony Blueberry Cream Cheese Muffins

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This recipe takes the well-known concept of the blueberry muffin to a whole new level. These muffins are extra special because they have a surprise inside: delicious, lemony cream cheese! They are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.

My son didn’t notice the cream cheese filling until the second bite when his “mmmm” escalated to “MMMM!” He loved the surprise filling.

A fresh blueberry muffin with lemony cheesecake flavors in the mix is the perfect way to start any morning. Surprise your loved ones with these muffins-they will love them (and you for baking them)!

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Lemony Blueberry Cream Cheese Muffins (makes 9)

1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup sugar
zest of 1 large lemon
1/4 cup canola oil
1 egg, large
1/3 cup whole or skim milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)

Cream Cheese Filling:

3 Tbsp cream cheese
1 tsp lemon zest
1 Tbsp sugar
turbinado sugar (for sprinkling on muffins before baking)

1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. (The batter will be lumpy and thick.) Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth.
7. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Sprinkle each muffin with turbinado sugar.
8. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
9. Let muffins cool on a cooking rack.

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Avocado Brownie Muffins

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Whether life’s simple pleasures include avocado is up for debate, but fudge and brownies are first on the list, and this muffin combines both while concealing the debatable fruit.

Dark chocolate and fudgy mousse come together with avocado in this incredibly decadent muffin that tastes like a brownie. In addition to being velvety smooth, this recipe just so happens to be grain-free and dairy-free.

The pureed avocado adds a creamy texture without influencing the taste.

If you ever make a muffin, this is the one to make.

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Avocado Brownie Muffins (makes 12)

2 large ripe avocado, mashed (about 2 cups) 
2 eggs 
2 tsp vanilla 
1 Tbsp water 
1 cup semi-sweet chocolate chips (equivalent to 1/2 cup melted chocolate)
1 cup + 1 Tbsp cocoa powder 
1/2 cup sugar
1/2 tsp baking soda 
Pinch of salt

1. Preheat your oven to 355°F.
2. Grease muffin pan with non-stick cooking spray.
3. In a food processor or blender, puree avocado with eggs, vanilla and water until smooth.
4. In a microwave safe bowl or glass measuring cup, melt chocolate in 30 second increments until smooth.
5. Add melted chocolate to avocado mixture and mix through.
6. Add cocoa, sugar, baking soda and salt and mix until just combined.
7. If mixture is too thick, add 1 tablespoon of water and combine.
8. With an ice cream scoop, spoon mixture into muffin pan. Smooth out tops (optional).
9. Bake for 20-23 minutes or until an inserted knife comes out clean.
10. Allow muffins to cool for 4 minutes before removing them from the pan. Chill in the fridge.

*Notes:
These will last in the refrigerator for a few days (and are even better after a day or two). They keep in the freezer for months.

 

Orange Creamsicle Muffins

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“What on earth is that?” 5-year-old Michael asked. I’m sorry, Michael, for not exposing you sooner. But here it is in muffin form, a childhood classic.

These muffins are dense like fudge but as light and refreshing as a cold glass of orange juice. The orange flavors of orange juice and zest with creamy white chocolate chips makes a delicious combination.

Serve for breakfast, snack, or dessert and remember how sweet it is to be a kid.

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Orange Creamsicle Muffins (makes 12)
2 cups all purpose flour
1/2 cup sugar, mixed with 1 tbsp orange zest
1 Tbsp baking powder
1 tsp salt
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
1 egg
1/4 cup canola or vegetable oil
1 cup white chocolate chips

1.Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, sugar/orange zest mixture, baking powder, and salt.
3. In a separate mixing bowl, whisk together orange juice, heavy cream, egg, and oil.
4. Pour wet ingredients over the dry mix. Stir until just combined. Fold in white chocolate chips.
5. With an ice cream scoop, fill muffin cups 2/3 full.
6. Bake for 18 to 20 minutes or until a knife inserted in the center of a muffin comes out clean.
7. Let cool in pan for 5 minutes before removing to a cooling wire rack.

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Mint-Filled Brownie Muffins

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This fudgy muffin hides a bright minty surprise. One bite into the warm chocolate reveals the chilly taste of cool, creamy mint.

This quick and easy recipe requires the use of only one bowl, and you may already have the ingredients in your kitchen pantry.

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Mint-Filled Brownie Muffins (makes 12)

1 1/2 cup semisweet chocolate chips
½ cup unsalted butter
1 cup sugar
¾ tsp salt
3 eggs
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
12 (1 ½-inch) chocolate-covered peppermint patties

1. Preheat oven to 350 F. Grease muffin pan with non-stick cooking spray.
2. Put chocolate chips and butter in a heatproof medium mixing bowl and microwave, just until melted, in 30 second intervals.
3. Whisk in sugar and salt until mixture is smooth.
4. Whisk in eggs.
5. Gently whisk in flour and cocoa until smooth (do not overmix).
6. Fill each muffin cup with batter to ¼ full. Place one peppermint patty on top of each muffin and gently press it into batter. Distribute the remaining batter on top of each muffin cup.
7. Bake for 30-33 minutes or until a knife inserted in the center of a muffin comes out with a few moist crumbs attached.
8. Transfer muffin pan to a cooling wire rack to cool completely before removing muffins.

*Notes:
Muffins can be stored up to 3 days at room temperature in airtight containers.

Lemony Muffins

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Vibrant like sunshine. Distinct citrus flavor. Not a hint of sourness. Lemony muffins are super moist, fluffy yet dense. The delicious glaze adds texture and sweetness to the unmistakably lemonylicious dessert-snack-breakfast.

The color of these muffins is a natural yellow, so brilliant. As pleasing to the eye as they are to the palate, these gorgeous muffins make a sweet treat for whatever occasion.

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Lemony Muffins (makes 16)

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, at room temperature
1 tsp vanilla extract
2 tsp lemon extract
1 cup sugar
2 Tbsp butter, softened
⅓ cup of lemon juice
½ cup oil
zest of one lemon

Glaze:

1 cup powdered sugar
2 Tbsp whole milk
½ tsp lemon extract

1. Preheat your oven to 350 F. Grease muffin pans with cooking spray.
2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Mix well.
3. In a separate mixing bowl, combine eggs, vanilla extract, lemon extract, sugar, butter, lemon juice, and oil.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. Add the lemon zest and mix again.
6. Spoon batter into muffin cups, to ¾ full.
7. Fill the empty muffin tins halfway with water for even baking.
8. Bake for 20 minutes until a knife inserted in the center of a muffin comes out clean and the edges are just browned.
9. While muffins are baking, whisk together glaze ingredients. Let glaze stand to thicken.
10. Allow muffins to cool for 5 minutes before transferring them to a wire cooling rack.
11. Pour, drizzle, or spoon glaze on muffin tops.

 

Hamantaschen Muffins

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You might think it’s difficult to turn hamantaschen into muffins, but yes you can muffinize™ the traditional pastry that is served on the Jewish holiday of Purim.

The classic Purim cookie is a three-cornered cookie called “hamantaschen,” which means “Haman’s Pockets” in Yiddish.

The original filling was an Eastern European jam of prune or sweetened poppy seeds. In modern-day Tel Aviv and New York, hamantaschen has been modernized, with lemon, cherry, apricot, chocolate and amaretto.

Now, the cookie’s being transformed yet again. These muffins may be lacking the “three corners,” but they have pockets full of the taste of the original hamantaschen.

Experiment with different fillings, or go traditional.

Pictured below are cherry, apricot, chocolate-hazelnut, and prune-filled hamantaschen muffins.

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Hamantaschen Muffins (makes 12)

2 2/3 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
1 cup milk

Topping:
4 Tbsp butter, melted
1/3 cup sugar
12 oz jar jelly, jam or preserves

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, sugars, baking powder, baking soda, nutmeg and salt.
3. In a separate mixing bowl, whisk butter, oil, eggs, vanilla and milk.
4. Pour wet ingredients over dry mixture and stir until thoroughly combined.
5. Bake for 15 minutes, until muffins are golden and tops spring back when touched lightly.
6. Let muffins cool for 15 minutes, then use a cupcake corer or knife to cut a hole in the top of each.
7. Dip each muffin in melted butter, then sugar.
8. Fill each hole with jelly.
9. Dip cut-outs from muffins into leftover melted butter and sugar (optional).

 

Red Velvet Cream Cheese Muffins

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A red carpet delicacy, these cream cheese muffins are a muffinized™ Red Velvet cake, perfect for watching the Academy Awards (tonight). The color is rich and red, thanks to the beet powder, which is undetectable by taste.

The cream cheese swirled into the batter adds a subtle tang and provides extra moisture. The crumb topping is sweet, sandy, and slightly crunchy – it’s difficult not to pick off each crumb one by one!

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Red Velvet Cream Cheese Muffins (makes 12)

Crumb Topping*
1/2 cup sugar
1/4 cup all-purpose flour
5 Tbsp unsalted butter, diced into cubes
*recipe yields extra crumb topping

Cream Cheese Mixture
4 ounces brick-style cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract

Muffins
1 1/4 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt, or to taste
1 large egg
1/2 cup canola or vegetable oil
1/3 cup buttermilk
2 Tbsp natural unsweetened cocoa powder
4 tsp beet powder (or 2 tsp red liquid natural food coloring)

1. Preheat oven to 375 F. Spray muffin pan with cooking spray.
2. Crumb Topping– In a medium mixing bowl, add the sugar and flour. Use two forks or a pastry cutter to cut in the butter until you have coarse crumbs; set aside.
3. Cream Cheese Mixture– In a separate medium mixing bowl, combine the cream cheese, sugar, vanilla, and beat with a handheld electric mixer until smooth, or whisk by hand until smooth; set aside.
4. Muffins– In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
5. In a separate medium mixing bowl, whisk together the egg, oil, buttermilk, cocoa powder, and beet powder.
6. Add the wet ingredients to the dry and stir just until moistened. (Do not overmix. Batter is thick and lumpy.)
7. Fold the cream cheese mixture into the muffin batter, being careful not to overmix. Some streaks of cream cheese should remain.
8. With an ice cream scoop, spoon batter into muffin pan, filling each cavity to two-thirds full. (Do not overfill. If cavities are too full, the crumb topping will spill onto muffin pan).
9. Evenly sprinkle each muffin with the crumb topping.
10. Bake for about 17 to 19 minutes, or until a knife inserted in the center of a muffin comes out clean. Allow muffins to cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

*Notes:
Muffins will keep airtight at room temperature for up to 3 days, or in the freezer for up to 4 months.