To make the base recipe for these muffins (I consider this the base recipe because you can add so many things to this - from dried fruit to fresh fruit to chocolate to nuts... it is a perfect base recipe), I mixed cream cheese and sugar using the paddle attachment of my mixer. You want a mixture that is smooth and light.
Into the cream cheese mixture, I added the eggs, one at a time and making sure to beat well after each addition.
Add the wet ingredients to the dry, and mix using a wooden spoon until everything just comes together. Do not over mix!
The muffins were baked, and cooled.
Aden even made some with chocolate chunks.
Cream Cheese Muffins (Makes 12-16)
Adapted from "The Ultimate Muffin Book" by Bruce Weinstein and Mark Scarbrough
2 cups (190g) plain flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoons salt
4 ounces (113.3g) cream cheese
1/2 cup (112.5g) caster sugar
2 large eggs, at room temperature
1 stick (113.4g) unsalted butter, at room temperature
1 tablespoon lemon juice
2 teaspoon vanilla extract
2/3 cup (158ml) milk (whole, low-fat or nonfat) - I used low-fat
1. Pre-heat the oven to 200°C.
2. Whisk flour, baking soda, baking powder and salt in a medium bowl until uniform. Set aside.
3. Place cream cheese and sugar in a large bowl. Beat with an electric mixer at medium speed for 2 minutes, or until smooth and light. Beat in the eggs one at a time, beating well after each addition. Then beat in butter, lemon juice and vanilla until smooth. Reduce the mixer speed to low and slowly pour in the milk. Beat 1 minute or until creamy and smooth (my mixture curdled, but it is okay).
4. Stir this into the prepared flour mixture with a wooden spoon until moistened.
5. Fill in the liners until three-quarters full. Bake for 20 minutes, or until the muffins are lightly browned and a toothpick inserted in the center of one muffin comes out clean.
6. Set the pan on a wire rack to cool for 10 minutes before transferring the muffins onto the rack to cool completely.
NOTE: The muffins can be stored in an air-tight container at room temperate for up to 2 days or in the freezer for up to 2 months.
I am submitting this recipe for Cook-Your-Books hosted by Kitchen Flavours.
I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Favourite D.I.Y., and Jozelyn of Spice Up My Kitchen.