Carsten Schafer


Recipes in category: Muffin

  1. Blueberry Cream Cheese Muffins
  2. Blueberry Muffins
  3. Self-frosting Nutella Cupcakes

  • 2 cup [or 450 0.00] cake flour
  • 3/4 cup [or 168.75 0.00] granulated sugar
  • 1 1/2 tsp [or 7.39338 0.00] baking powder
  • 1/2 tsp [or 2.46446 0.00] baking soda
  • 1 pinch salt
  • 3 oz [or 85.05 0.00] cream cheese, cut in cubes
  • 2 tsp [or 9.85784 0.00] lemon juice
  • 2 tsp [or 9.85784 0.00] vanilla extract
  • 2 Whole eggs
  • 1/4 cup [or 56.25 0.00] melted butter, hot, about 175°
  • 1/2 cup [or 112.5 0.00] milk
  • 1 cup [or 225 0.00] blueberries
  • paper muffin cup liners
Adjust oven rack to middle position and preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir well; set aside.
Using metal blade in food processor, process cream cheese, lemon juice, and vanilla in food processor until smooth.
Add eggs and process 15 seconds. Scrape down side of container with a spatula.
With processor running, pour hot melted butter through food chute gradually, but within 10 seconds.
Process another 10 seconds.
Add milk and process 5 seconds.
Add dry ingredients to container and mix with 4 to 6 half-second pulses.
Add blueberries and fold in with a spoon.
Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full.
Bake in preheated 350° oven for 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.

  • 2 cup [or 450 0.00] all-purpose flour, spooned into measuring cup and leveled-off
  • 2 tsp [or 9.85784 0.00] baking powder
  • 3/4 tsp [or 3.69669 0.00] salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup [or 225 0.00] granulated sugar
  • 2 large eggs
  • 1-1/2 tsp vanilla extract
  • 1/4 tsp [or 1.23223 0.00] almond extract
  • 1/2 cup [or 112.5 0.00] milk
  • 2-1/4 cups fresh blueberries
  • 2 tbl [or 29.5736 0.00] turbinado sugar (also called raw sugar or demerara sugar)
  • Non-stick cooking spray
  • 12 paper muffin liners
Preheat the oven to 375F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
Date added:

  • 10 tbl [or 147.868 0.00] butter, softened
  • 3/4 cup [or 168.75 0.00] white sugar
  • 3 eggs
  • 1/2 tsp [or 2.46446 0.00] vanilla
  • 1 3/4 cup [or 393.75 0.00] sifted all purpose flour
  • 1/4 tsp [or 1.23223 0.00] salt
  • 2 tsp [or 9.85784 0.00] baking powder
  • 1/3 cup [or 75 0.00] Nutella
Preheat the oven to 325°. Lined muffin pans with muffin/cupcake paper liners
Using a mixer, cream butter and sugar together
Do this until light and creamy. About 2 minutes or so.
Add one egg at a time.
Beat the mixture after each egg.
Add vanilla, then the flour, baking powder and salt. Continue to mix everything together until well incorporated.
The mixture would be sort of lumpy like it would be hard to pour. Don’t worry, that’s how it should be. As long as it’s not hard as rocks of course.
Use an ice cream scooper to fill up the cups with the batter. About 3/4 full.
Top each batter with 1/2 tsp of nutella.
Use a toothpick or a satay skewer to swirl the nutella in with the batter.
Make sure a little bit of the batter comes on top. Bake in the oven for 20 minutes.
Serve cool or a slightly warm.