#COOKING WITH CLORIS--CHRISTMAS MORNING APPLE/ZUCCHINI CREAM CHEESE MUFFINS

Only three more days until Christmas. Here’s an easy and delicious muffin recipe to whip up for Christmas morning breakfast or brunch. Or New Year’s Day. Or anytime. Enjoy! 

Christmas Morning Apple/Zucchini Cream Cheese Muffins

Servings: 12 muffins

 

Muffin Ingredients:

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup canola oil

3/4 cup granulated sugar

1 large egg (room temperature)

1 teaspoon vanilla extract

1 cup grated zucchini

1 small  peeled and diced apple (any variety suitable for baking)

 

Cream Cheese Filling Ingredients:

6 ounces whipped cream cheese (room temperature)

1 egg yolk (room temperature)

1/2 teaspoon vanilla extract

3 Tablespoons granulated sugar

 

Preheat oven to 425°F. Line 12-count muffin pan with cupcake liners. 

 

In a large bowl, whisk together all the dry muffin ingredients except the sugar. 

 

Using a stand mixer, whisk together the oil, sugar, egg, and vanilla extract. Fold in the zucchini and apples. 

 

Pour the wet ingredients into the dry ingredients and stir together only until combined.

 

Using the stand mixer, beat together the cream cheese, egg yolk, vanilla extract, and sugar until smooth and creamy.

 

Using a 1-tablespoon scoop, place a scoop of muffin batter into each muffin cup. Add a scoop of the cream cheese mixture. Then another scoop of muffin batter.

 

Bake at 425F for 5 minutes. Leaving the muffins in the oven, reduce the temperature to 350F and continue baking for another 15 minutes. 

Cool muffin tin on wire rack before removing muffins.  

#COOKING WITH CLORIS--CHRISTMAS MORNING MIXED BERRY MUFFINS

For an easy Christmas morning breakfast, bake these muffins ahead of time and store in an airtight container in the refrigerator. Zap them in the microwave to warm up right before serving.

Christmas Morning Mixed Berry Muffins

Yield: 12 muffins

 

Ingredients:

2 large eggs at room temperature

1 cup granulated sugar

1 cup plain yogurt or sour cream

1/2 cup canola oil

1 tsp. vanilla 

1/4 tsp. Kosher salt 

2 cups all-purpose flour

2 tsp. baking powder 

1-1/2 cups frozen mixed berries, defrosted

 

Pre-heat oven to 400 degrees F. Spray 12-count muffin tin with baking spray. 

 

In a large mixing bowl beat together the eggs and sugar at high speed until thick and light in color, approximately 5 min.

 

Using low speed, add in yogurt or sour cream, oil, and vanilla, mixing only until ingredients are combined.

 

In a small bowl, whisk together flour, baking powder and salt to combine. With mixer on low, add flour mixture into batter 1/3 at a time, mixing only until flour is incorporate. (Overmixing produces dense muffins.)

 

Cut any larger berries to the size of the blueberries or raspberries. Gently fold berries into the batter.

 

Divide batter evenly into the 12 muffin cups. Bake in the center of the oven until tops are golden and a toothpick inserted into the center comes out clean, approximately 20-22 minutes. Allow to cool on wire rack.