Cheese Danish Muffins Recipes

EASY CHEESE DANISH

Steps:

• Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
• Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
• Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
• Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
• Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

CHEESE DANISH

Steps:

• In a large bowl, beat together the cream cheese, 1/4 cup/32 grams confectioners' sugar, the egg yolk, the salt and the vanilla until smooth. Transfer the mixture to a resealable plastic bag; set aside.
• On a lightly floured surface, roll the dough out into a 12 1/2-inch square. Trim 1/4 inch off each edge. Cut the dough into nine 4-inch squares. Brush the corners of each square with a bit of the beaten egg, then fold each corner into the center and press down gently. Transfer the squares to 2 parchment-lined baking sheets.
• Cut the tip off one corner of the filled plastic bag so you have a 1/2-inch hole. Use the bag to pipe the cheese filling onto the center of each dough square. Loosely cover the pastries with plastic wrap and let stand until slightly puffed, about 1 hour to 1 hour 20 minutes. Heat oven to 425 degrees.
• Remove the plastic and gently brush the top and sides of the dough with the beaten egg. Bake for 10 minutes, then rotate the sheets and reduce oven temperature to 375 degrees. Continue to bake until pastries are puffed and deep golden brown, another 6 to 8 minutes.
• Meanwhile, whisk together the remaining 1 cup/128 grams confectioners' sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.

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.

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.

SCRATCH-MADE CHEESE DANISH RECIPE

Steps:

• Make one recipe of danish dough from my Morning Buns recipe. Complete the dough to step 11. I recommend watching the Morning buns video for a step by step instruction.
• On a floured surface, roll out the danish dough to a 12 x 12 inch (30x30cm) square and cut the dough into 9 squares.
• Place the squares of dough onto the baking sheet and fold the corner of each square in towards the center. Press your finger into the center of the square to create a dent.
• In a bowl, beat cream cheese, sugar, egg yolk and vanilla extract until well blended. Place in a piping bag.
• Pipe about 2 tablespoons of filling into the dent at the center of each square.
• Cover the danishes with plastic wrap and let proof in a warm place until puffed, about 1 to 1 ½ hours.
• When the dough is proofed, heat your oven to 425°F (220°C).
• Remove the plastic, brush the dough with the egg wash, and bake for 10 minutes.
• Reduce the oven temperature to 375°F (190°C), rotate the pan, and bake for another 5-10 minutes, until the danishes are golden brown. Let cool on a wire rack.
• These danishes are best the day they are made, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Re-crisp in a 300°F (150°C) oven for about 10 minutes.

CHEDDAR MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, Italian seasoning, baking soda and salt. In another bowl, whisk egg, buttermilk, oil and garlic until blended. Add to flour mixture; stir just until moistened. Fold in cheddar cheese, onions, pepper and sun-dried tomatoes., Fill greased muffin cups three-fourths full. Sprinkle with Parmesan cheese. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

APRICOT AND CHEESE DANISH MUFFINS

Steps:

• Preheat oven to 425 F degrees.
• Grease 12 muffin cup pan.
• Sift flour, baking powder, and salt.
• Stir in oat bran and brown sugar, set aside.
• In another bowl, combine milk, oil, eggs, and vanilla.
• Stir milk mixture into dry ingredients, just until moistened.
• Cut cream cheese into 12 equal pieces.
• Spoon 1/2 of batter into prepared muffin cups, filling about 1/3 full.
• Spoon about 1 tablespoon of jam on top of batter in each cup.
• Top with 1 piece of cream cheese in each cup.
• Spoon remaining batter into each cup, over the jam and cheese, until each cup is about 2/3 full.
• Bake for 14-16 minutes until browned.

CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine milk, melted butter, egg& cayenne.
• In a second bowl, sift together flour, baking powder, sugar& salt.
• Stir in cheese.
• Add flour mixture to milk mixture and stir batter until it is just combined.
• The batter should be lumpy.
• Spoon the batter into muffin tins (buttered or lined) filling each about 2/3 full.
• Bake 20- 25 minutes.