@linhlinhcloset:

Linh Closet ❤️

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Region: VN

Sunday 05 April 2026 06:26:17 GMT

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Comments

Tùng lam Nguyễn :

21+29+(50)

2026-04-05 07:11:41

916

soicon981 :

Mía ngọt nhổ cả cụm 😅

2026-04-05 12:13:47

1465

Thái Dương :

vậy là nó hốt cả 3 luôn à 🤣

2026-04-05 12:27:14

515

Hynna🌷🌷 :

tui là tui chuyển và nói luôn lấy cô 50 tuổi

2026-04-05 10:27:11

179

Thịnh Smile :

Chỉ có trẻ con mới lựa chọn. Trưởng thành là lụm cả cụm 😅

2026-04-05 11:58:37

203

... :

100 vạn = 10 triệu nhân dân tệ , bằng 40tỷ vnd

2026-04-07 15:27:17

21

5.AM :

thế con gái bên đấy rẻ mạc đến vậy à??? tưởng con trai chiếm 60 65%, tưởng con gái bên đó làm giá hoen chứ nhỉ? hay có chỗ này có chỗ kia

2026-04-07 00:17:37

7

An võ :

Ông kia kiểu “vợ tao vợ tao m có giỏi thì mua luôn tao này”

2026-04-05 13:40:28

50

🙂‍↕️OverthinKing🖤😶‍🌫️ :

29+21+50 =100 hay😂

2026-05-10 04:22:09

0

Ling Ting :

học được chưa ae

2026-04-05 11:50:37

58

9x. :

29+21+50=100 vạn 😂😂

2026-04-05 14:16:21

11

Bơ và Ba :

mía ngon cả cụm 😂😂

2026-04-05 13:58:39

5

Face Đại Phương :

Hốt cả cơ ak

2026-04-05 11:37:14

14

Zai Hà Tây 😎😎😎 :

Tự dưng mất cả vk cả con mà cũng ko có tiền😂

2026-04-05 13:08:33

16

Hải Anh :

chỉ trẻ con mới chọn 😂

2026-04-05 12:08:05

9

Cúc cu :

ông chồng..

2026-04-05 16:39:43

6

Nhọ 🥲 :

chỉ có trẻ con mới chọn còn đây anh lấy tất

2026-05-11 13:17:06

5

HeORin :

đào gốc tróc rễ luôn để lại mỗi cái củ🤣

2026-04-23 09:08:28

4

Anh Thịnh 336 :

1 khi đã là sự lựa chọn thì tao chọn tất🤣

2026-04-08 03:25:26

3

Huỳnh Ngư 0794 :

Ổng lấy cả 3😂😂

2026-04-06 05:33:47

4

Đàn , âm nhạc và bóng chày ⚾ :

hoa thơm xúc cả bụi theo đúng nghĩa đen 🤡

2026-05-04 04:40:43

2

anh thợ điện :

cả bụi khoai nó bứng cả rể luôn, ông chồng chắc không cay😂😂😂

2026-04-07 22:07:22

3

Gà Rừng :

chính ra mẹ trông ngọt nước nhất😂

2026-04-20 08:40:01

4

hoàng lâm :

nó mà chuyển 150 thì nó chơi đa hệ luôn r😁😁😁

2026-04-05 16:57:00

4

Tần Chiến Hữu :

thằng chồng quay xong mất hết vợ cả con 🤣

2026-04-06 23:36:38

2

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These strawberry cream cheese muffins are tender and moist, with concentrated strawberry flavor and a creamy cheesecake-style center that is sooooo good! Strawberry Reduction 2 cups strawberries, halved (360g) ¼ cup granulated sugar (50g) 2 tbsp lemon juice Cream Cheese Filling 6 oz cream cheese, softened (170g) ⅓ cup powdered sugar (41g) 1 tsp vanilla extract Muffin Batter 6 tbsp unsalted butter, melted (84g) ¼ cup vegetable oil (60ml) 2 large eggs, room temperature ¾ cup sour cream (180g) 1 tsp vanilla extract 1 cup milk (240ml) 2½ cups all-purpose flour (318g) 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 cup granulated sugar (200g) 1 cup strawberries, chopped (125g) ½ tsp all-purpose flour Instructions Strawberry Reduction Place the washed, halved strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring occasionally, for 25–30 minutes, until reduced to about a heaping ½ cup of sauce. If the mixture starts sticking to the bottom of the pan, reduce the heat to medium-low and continue cooking. It should be thick and falling off the spatula or spoon into chunks. It will thicken even more as it cools. Remove from the heat, measure it, and pour into a bowl. Set it aside to cool. You can make the reduction even up to a week ahead and keep in the fridge for when you’re ready to make the muffins. Cream Cheese Filling Beat the cream cheese, powdered sugar, and vanilla in a small bowl with an electric mixer for about 30 to 60 seconds, until completely smooth. Cover with plastic wrap to prevent a skin from forming. Set aside (refrigerate if your kitchen is warm). Muffin Batter Preheat the oven to 425ºF (220ºC). Grease or line 16 muffin cavities with paper liners. This recipe yields about 20 standard muffins or 8 jumbo muffins. In a large bowl, whisk together the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract until fully combined. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula just until the batter comes together. Do not overmix, or the muffins may turn out dense or dry. Toss the strawberries with the remaining teaspoon of flour, then gently fold them into the batter. Spoon about 1½ tablespoons of batter into the bottom of each muffin cavity (about 3 tablespoons if using a jumbo pan). Add ½ teaspoon of the strawberry reduction over the batter (1 teaspoon for jumbo muffins) and gently swirl with a toothpick. Top with about 2 teaspoons of muffin batter, followed by 1 heaping teaspoon of cream cheese filling. Finish by covering with more muffin batter, filling the cavities close to the top. Add another ½ teaspoon of strawberry reduction on top and gently swirl with the batter, being careful not to disturb the cream cheese layer underneath. Baking Bake at 425ºF for 7 minutes. Without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for 12–15 minutes, or until the edges are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Jumbo muffins will require additional baking time. The tops should be puffed and set—when gently pressed, they should feel firm and not jiggle or leave an indentation. Let the muffins cool before serving.

These strawberry cream cheese muffins are tender and moist, with concentrated strawberry flavor and a creamy cheesecake-style center that is sooooo good! Strawberry Reduction 2 cups strawberries, halved (360g) ¼ cup granulated sugar (50g) 2 tbsp lemon juice Cream Cheese Filling 6 oz cream cheese, softened (170g) ⅓ cup powdered sugar (41g) 1 tsp vanilla extract Muffin Batter 6 tbsp unsalted butter, melted (84g) ¼ cup vegetable oil (60ml) 2 large eggs, room temperature ¾ cup sour cream (180g) 1 tsp vanilla extract 1 cup milk (240ml) 2½ cups all-purpose flour (318g) 2 tsp baking powder ½ tsp baking soda ¼ tsp salt 1 cup granulated sugar (200g) 1 cup strawberries, chopped (125g) ½ tsp all-purpose flour Instructions Strawberry Reduction Place the washed, halved strawberries in a saucepan with the sugar and lemon juice. Cook over medium heat, stirring occasionally, for 25–30 minutes, until reduced to about a heaping ½ cup of sauce. If the mixture starts sticking to the bottom of the pan, reduce the heat to medium-low and continue cooking. It should be thick and falling off the spatula or spoon into chunks. It will thicken even more as it cools. Remove from the heat, measure it, and pour into a bowl. Set it aside to cool. You can make the reduction even up to a week ahead and keep in the fridge for when you’re ready to make the muffins. Cream Cheese Filling Beat the cream cheese, powdered sugar, and vanilla in a small bowl with an electric mixer for about 30 to 60 seconds, until completely smooth. Cover with plastic wrap to prevent a skin from forming. Set aside (refrigerate if your kitchen is warm). Muffin Batter Preheat the oven to 425ºF (220ºC). Grease or line 16 muffin cavities with paper liners. This recipe yields about 20 standard muffins or 8 jumbo muffins. In a large bowl, whisk together the melted butter, vegetable oil, sour cream, eggs, milk, and vanilla extract until fully combined. In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula just until the batter comes together. Do not overmix, or the muffins may turn out dense or dry. Toss the strawberries with the remaining teaspoon of flour, then gently fold them into the batter. Spoon about 1½ tablespoons of batter into the bottom of each muffin cavity (about 3 tablespoons if using a jumbo pan). Add ½ teaspoon of the strawberry reduction over the batter (1 teaspoon for jumbo muffins) and gently swirl with a toothpick. Top with about 2 teaspoons of muffin batter, followed by 1 heaping teaspoon of cream cheese filling. Finish by covering with more muffin batter, filling the cavities close to the top. Add another ½ teaspoon of strawberry reduction on top and gently swirl with the batter, being careful not to disturb the cream cheese layer underneath. Baking Bake at 425ºF for 7 minutes. Without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for 12–15 minutes, or until the edges are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean. Jumbo muffins will require additional baking time. The tops should be puffed and set—when gently pressed, they should feel firm and not jiggle or leave an indentation. Let the muffins cool before serving.

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