Muffins Muffins Muffins!

Ok, this past weekend I was in a baking mood... so this week I have 3 muffin recipes to share! I will start out with one of the "unique" flavors I tried. They are called Cheesecake Coffee Cake Muffins, and take a little bit of labor, but they are sooooo yummy warm and fresh!

Cheesecake filling:

8 oz cream cheese, softened
3 Tbsp butter, softened

1 egg yolk

3 Tbsp sugar

1/2 tsp vanilla

Streusel topping:

1/2 cup flour

1/2 cup brown sugar

3/4 tsp baking powder

6 Tbsp butter, cut into pieces

Muffins:

1 1/2 cups flour

1 tsp baking powder

1/4 tsp salt

1/2 cup shortening

1/2 cup white sugar

2 eggs

1/2 cup milk

1/2 tsp vanilla extract

Preheat oven to 350 degrees. Prepare 16 muffin cups with cooking spray or paper liners. First, prepare the cheesecake filling. Cream together cream cheese and butter until light and smooth. Add sugar, egg yolk, and vanilla. Mix until well incorporated, then set aside.

Next, combine streusel ingredients- flour, sugar, and baking powder in a medium bowl. Using a pastry blender or forks, add the butter pieces and mix until mixture resembles coarse crumbs. Set aside.

Now we're ready for the muffins!! :) Combine flour, baking powder, and salt in a small bowl. Set aside. Cream shortening and sugar in a large bowl until light and fluffy. Add eggs, one at a time, mixing well in between. Combine milk and vanilla in a measuring cup. Alternately add 1/3 of the flour mixture, and 1/2 of the milk mixture, beginning and ending with flour, beating on low speed until just incorporated. Use a spoon and tranfer batter to muffin cups, filling each cup 1/2 full. Bake for 10 minutes, then remove from oven.

Add a spoonful of cream cheese filling to each muffin, pressing lightly with back of spoon. Top each with streusel topping, filling each muffin cup to the top. Bake an additional 14 minutes and remove. Cool about 15 minutes and use a knife to loosen slightly and continue cooling.

Mmmmm!!! They're soooo yummy and gooey! You know you wanna make them!!