Danish Coffee Cream Puff Muffins Recipes

DANISH COFFEE CREAM PUFF MUFFINS

Steps:

• In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate.
• Set aside.
• In a large bowl, mix the flour, baking powder, soda and salt.
• In another bowl, whisk eggs with sour cream, sugar and vanilla.
• Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds.
• Dough will be quite thick.
• Spoon batter into greased muffin pans to about one-third full.
• Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• Top with the remaining batter, making sure it covers the filling.
• Place into preheated oven on center rack and bake until done.
• Bake at 375 degrees 18 to 20 minutes.

OVERNIGHT CHERRY DANISH

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight., Punch down dough. Turn onto a lightly floured surface; divide into 4 portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips. , Place 2 strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool., For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish.

EASY DOUGHNUT PUFFS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
• Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
• Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
• Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.

DANISH COFFEE CREAM PUFF MUFFINS

Steps:

• 1. In a small bowl mix together the cream cheese, instant coffee, powdered sugar and chocolate. Set aside.
• 2. In a large bowl, mix the flour, baking powder, soda and salt.
• 3. In another bowl, whisk eggs with sour cream, sugar and vanilla.
• 4. Make a well in the center of the dry ingredients and pour in the egg, sour cream mixture, stirring for 10 seconds. Dough will be quite thick.
• 5. Spoon batter into greased muffin pans to about one-third full.
• 6. Then drop a heaping teaspoonful of the cream cheese mixture into the center of each muffin, being sure it doesn't touch the edges of the pan.
• 7. Top with the remaining batter, making sure it covers the filling.
• 8. Place into preheated oven on center rack and bake until done.
• 9. Bake at 375 degrees 18 to 20 minutes.

COCOA PUFF MUFFINS

Steps:

• Heat oven to 180°C.
• Grease 12 x 1/2 cup muffin tin.
• Sift flour and cocoa into large bowl.
• Add sugar and 1 3/4 cups cocos puffs; stir well.
• Add butter,egg and buttermilk to dry ingredients. Stir till just combined.
• Spoon mixture evenly into muffin pan.
• Sprinkle with remaining cocoa puffs.
• Bake 20 minutes, then stand 5 minutes.
• Then turn onto wire rack.
• Serve warm.