There’s a little something I want to share with you, and it has to do with making your travel dreams come true. We all want to make our dreams come true, right?
Philadelphia Cream Cheese has a thriving online community of home cooks (like us!) called The Real Women of Philadelphia (RWOP). This community, with more than 66,000 registered users, has become a place for people to share recipe ideas, talk about life in general and help make dreams come true. It’s a platform for creativity that offers women a place to share their real recipes, real conversations and real dreams throughout the entire year.
This year, Philadelphia Cream Cheese has several contests for the dreamer in all of us. In fact, throughout the season, PHILADELPHIA Cream Cheese will be giving away more than $100,000 in prizes, including a kitchen makeover and various other dream prizes. To start, Kraft Foods has announced its Real Women of Philadelphia contest called “Delicious Dream Trips” – a contest designed for the Real Women of Philadelphia community to submit their recipe and video of their own region-inspired dish for a chance to win one of THREE separate dream trips to Italy, France or Greece. Three places I know I dream about going. How about you?
To enter, just register to join the Real Women of Philadelphia community and submit an original recipe (including PHILADELPHIA Cream Cheese, of course) and video inspired by one of the countries (France, Italy or Greece), for a chance to win a dream getaway to France, Italy or Greece. The winner will embark on a delicious dream trip where they’ll experience local cuisine and culture and enjoy scenic tours, wine tastings, and wonderful dining at gourmet restaurants. If you win will you please pack me in your suitcase? It sounds amazing!
When I think about traveling to France or Italy, I think of sitting outside at little cafe’s, drinking coffee or wine and eating the most delicious breads and pastries. When I think about pastries and bread and Philadelphia Cream Cheese, I think about one of my favorite, fruit muffin recipes with cream cheese as one of the ingredients. It’s not a cream cheese filled muffin, but instead a rich, indulgent muffin with cream cheese included in the batter. The cream cheese makes the difference between an ordinary muffin and these muffins.
Make up a batch of these muffins, sit down, and start dreaming up recipes that inspire you. You never know, entering your recipe in the RWOP “Delicious Dream Trips” contest might be all it takes to make your travel dreams come true. Good luck!
I have been selected by Kraft Foods to be an ambassador for the Real Women of Philadelphia. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.
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Philadelphia Cream Chese Blueberry Muffins
A rich and decadent blueberry muffin recipe, made even better with the addition of Philadelphia Cream Cheese.
Ingredients
- 1 cup all purpose flour
- 1 cup cake flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ounces Philadelphia Cream Cheese softened
- 1 Tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 eggs
- 3 Tablespoons melted butter
- 1/2 cup buttermilk I use buttermilk substitute... 1/2 tablespoon lemon juice and 1/2 cup milk
- 1 cup fresh blueberries
Instructions
Preheat oven to 350°F.
Line muffin pan with 12 paper liners.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Place cream cheese, lemon zest and vanilla into the bowl of an electric mixer. Blend until smooth.
Add eggs, one at a time, beating until well incorporated.
Slowly add melted butter and milk, blending for just a few seconds.
Add the flour mixture, one cup at a time, and continue mixing until all ingredients are just incorporated (do not over mix).
With a spoon, fold in blueberries.
Pour an equal amount of batter into each lined muffin cup, filling about 3/4 full.
Bake for 30 minutes or until golden brown and toothpick inserted into the center comes out clean.
(Note - I have a picky kid who will not eat blueberry muffins if the blueberries are on top. I simply halve the batter and add blueberries to one half. Fill the muffin cups half way with the blueberry batter and then fill the top portion with the non-blueberry batter.)
FAQs
How to Make Homemade Muffins Moist: Our Top Tips
- Tips to Make Homemade Muffins Moist.
- Keep Wet and Dry Ingredients Separately.
- Add All Flavorings Last.
- Consider Paper Liners.
- Don't Overfill the Muffin Cups.
- Check the Temperature of Your Oven.
- Test if Muffins Are Fully Cooked.
- Top Your Muffins with Flavor.
Fresh or frozen blueberries work great! This tried-and-true recipe is a keeper, and the only one you need if you've been looking for a straightforward, go-to blueberry muffin recipe!
How to store muffins for a week? ›
For Storage Longer Than Four Days
I recommend freezing muffins that you'd like to keep beyond four days. Individually wrap them in plastic, then place them in a ziptop bag and freeze for up to 2 months. To Reheat. Let thaw at room temperature or rewarm gently in the microwave.
What temperature to bake muffins? ›
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness.
Is it better to use butter or oil in muffins? ›
Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.
What not to do when making muffins? ›
Here are some common mistakes that might be causing this:
- Over mixing the batter.
- Overfilling the muffin tray.
- Leaving the muffins in the pan after they have baked.
- Berries, nuts, and chocolate chips sink to the bottom.
For best results in your baking, don't defrost the berries before use but instead toss them in flour. The flour will stop them sinking to the bottom of your mixture in the oven and can stop them bursting or their colour from bleeding.
Why did my blueberry muffin batter turn blue? ›
Muffins, scones, cake, and coffeecake are quite another, frozen berries bleeding juice into batter to turn these golden-hued beauties a sickly shade of purple-green. This doesn't have to happen, you know. There's a simple solution. Rinse your frozen blueberries before you use them.
Can you store muffins in a Ziploc bag? ›
To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. They can be stored in a container without paper towel, but are more likely to become soggy the longer they're in there.
Does putting muffins in the fridge make them last longer? ›
If stored correctly, you can keep muffins refrigerated for up to 5-7 days but I recommend eating them not later than 5 days for the best taste. If you wonder how to store muffins for a week? I recommend to rather freeze them for the best taste and texture as a week might be a bit too long in the fridge.
Let muffins cool a few minutes in the pan (follow recipe directions), then carefully remove from pan to a wire cooling rack. If the muffins stick to the pan, carefully run a small flexible metal spatula or thin-bladed knife around the sides to loosen. Muffins which are cooled in the pan too long may become soggy.
Can I bake muffins at 350 instead of 375? ›
That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.
Should you let muffin batter rest before baking? ›
Rest the Muffin Batter
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
Why are bakery muffins so much better? ›
The best bakery-style crumb muffins start with cake flour
Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.
How do you add moisture to muffins? ›
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.
How do you moisten baked muffins? ›
Use a steamer
Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.
Should you let muffin batter rest? ›
Rest the Muffin Batter
The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.
