Cheese Danish Muffins Recipes

CREAM CHEESE MUFFINS

Steps:

• Mix filling ingredients with mixer.
• Set aside.
• Preheat oven to 350 degrees.
• Oil bottoms only of medium muffin tins.
• Beat eggs; stir in milk and oil; set aside.
• Mix together flour, sugar, baking powder, and salt until well blended.
• Pour liquids, all at once, into flour mixture; stir until moistened.
• Fill muffin cups about 1/2 full.
• Spoon 1 teaspoon filling onto batter.
• Top with batter to 3/4 full.
• Bake 30-35 minutes.
• Don't brown; should be light in color.
• Roll hot muffins in powdered sugar.

CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 large muffin cups.
• Mix flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl; stir Cheddar cheese into the flour mixture. Pour yogurt, eggs, and butter over the flour mixture; stir until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups.
• Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

EASY BREAKFAST CHEESE DANISH RECIPE

Steps:

• Sit cream cheese out to begin softening.
• Preheat oven to 350* degrees
• Grease a 13X9-inch baking pan. We like to use coconut oil.
• Lay crescent roll sheet in the pan, pushing the dough gently out to the edges.
• Beat together the cream cheese, sugar, vanilla, and egg until smooth.
• Spread the mixture over the crescent rolls evenly.
• Top cheese mixture with second pack of crescent rolls dough.
• Brush with egg wash (egg white + 1 Tbsp milk or water)
• Bake for 35-45 minutes until the top is golden brown
• Cool for ~20 minutes, while you make the glaze. Drizzle and brush on cooled danish.

EASY CREAM CHEESE DANISH

Steps:

• Preheat the oven to 350.
• Unroll the crescent rolls and separate into rectangles of dough using two triangle.
• Pinch closed the diagonal cut to form one solid sheet of dough. Sprinkle light with sugar.
• Slice crescent roll dough into 1 inch x 8 inch slices.
• Gently lift dough slice and twist opposite ends in opposing directions into a loose rope.
• Spiral the rope around itself to form a loose circle/spiral.
• Place onto a cookie sheet lined with a baking paper, spacing danishes about 2 inch apart.
• Press the centers with a finger to make a well for the filling and stretch the sides a bit if it is necessary.
• In a large bowl, mix together cream cheese, sugar, lemon juice, vanilla extract and sour cream.
• Add a tablespoon of filling to each roll.
• Lightly brush dough with melted butter.
• Bake in preheated oven for 12 to 15 minutes. or until lightly golden brown.
• In a small bowl, stir together confectioners' sugar, milk and butter.
• You can use a spoon to drizzle it over the tops of the danish,
• or you can put it into a small zip-top bag and snip of the corner for an easy "piping bag."
• Take the danish out of the oven and allow them to cool for 10-15 minutes before icing.
• Voila! Cream cheese danish without leaving the house or breaking a sweat.

CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased or paper-lined standard-size muffin cups.
• In a small bowl, beat the cream cheese, 2 Tbsp.
• sugar, and lemon juice until fluffy; set aside.
• In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
• In another bowl, combine the flour, sugar, baking powder, and salt.
• Add the egg mixture just until combined; do not overmix.
• Fill the muffin cups 1/2 full; place 1 Tbsp.
• of the cheese mixture in the center of each cup.
• Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
• Cool 5 minutes in the tins before inverting onto wire racks.
• Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
• Store covered in the refrigerator; bring to room temperature before serving.