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@news_of_life786: #news_of_life786 #foryou

꧁𓂀𝓓 𝓚𝓗𝓨𝓐𝓛 کاروان𓂀꧂
꧁𓂀𝓓 𝓚𝓗𝓨𝓐𝓛 کاروان𓂀꧂
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Friday 10 July 2026 20:52:35 GMT
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niamatullahdanish7
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رښتيا هم🥺🥺🥺
2026-07-10 20:56:34
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Raspberry cheesecake muffins✨🌷🍰 Recipe: Raspberry Syrup -1 1/4 cups raspberries (about 155g) -1/4 cup granulated sugar (50g) -2 Tbsp water -1 tsp lemon juice -1/2 Tbsp cornstarch + 1 Tbsp water Cream Cheese Filling -8 oz cream cheese, softened (226g) -1/4 cup granulated sugar (50g) -2 tsp cornstarch -1 tsp vanilla -pinch of salt Crumble -1/2 cup granulated sugar (100g) -1/2 cup all-purpose flour (60g) -1/4 cup unsalted butter, cold and diced (57g) -pinch of salt Raspberry Muffin Batter -2 1/4 cups all-purpose flour (270g) -1 cup granulated sugar (198g) -2 1/2 tsp baking powder -1/2 tsp salt -1 Tbsp lemon zest -2 eggs, room temperature -2/3 cup milk, room temperature (158ml) -1 1/2 tsp vanilla -1/4 cup vegetable oil (59ml) -1/4 cup unsalted butter, melted and cooled (57g) -1/2 cup white chocolate chips (85g) -1 1/2 cups raspberries (about 185g) Instructions: For the raspberry syrup: 1. Combine 1 Tbsp water and 1/2 Tbsp cornstarch in a small dish and set aside. 2. In a medium saucepan, bring the raspberries, sugar, and 2 Tbsp water to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the lemon juice and cornstarch mixture and mix to combine. Simmer for 30-60 seconds, or until slightly thickened. Turn off heat and set aside to cool completely. For the cream cheese filling: 1. Beat the softened cream cheese until completely smooth. 2. Add sugar, vanilla, cornstarch, and salt. Mix until smooth. It should be smooth, thick, and pipeable, not runny. 3. Transfer the filling to a piping bag. Cut off the tip of the piping bag and set aside until ready to use. For the crumble: 1. Stir together flour, sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: 1. Preheat oven to 425°F. 2. In a medium bowl, add the flour, sugar, baking powder, and salt. Whisk together and set aside. 3. In a large bowl, add the milk, eggs, vanilla, melted butter, vegetable oil, and lemon zest. Whisk until fully combined. 4. Fold the dry ingredients into the wet ingredients until just combined. 5. Gently fold in the raspberries and white chocolate chips until just combined. 6. Line a muffin tin with muffin liners. Fill each liner with batter about 2/3 full. Insert the piping bag about 3/4 of the way into the batter, then gently squeeze as you slowly pull the piping bag up. 7. Spoon a small amount of raspberry syrup on top, then sprinkle crumble over the top. 8. For 12 regular-sized muffins, bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-18 minutes. For jumbo muffins, bake at 425°F for 5 minutes, then reduce to 350°F for 25-30 minutes. (I did 6 jumbo muffins) #raspberry #cheesecake #muffins #baking #Recipe
Raspberry cheesecake muffins✨🌷🍰 Recipe: Raspberry Syrup -1 1/4 cups raspberries (about 155g) -1/4 cup granulated sugar (50g) -2 Tbsp water -1 tsp lemon juice -1/2 Tbsp cornstarch + 1 Tbsp water Cream Cheese Filling -8 oz cream cheese, softened (226g) -1/4 cup granulated sugar (50g) -2 tsp cornstarch -1 tsp vanilla -pinch of salt Crumble -1/2 cup granulated sugar (100g) -1/2 cup all-purpose flour (60g) -1/4 cup unsalted butter, cold and diced (57g) -pinch of salt Raspberry Muffin Batter -2 1/4 cups all-purpose flour (270g) -1 cup granulated sugar (198g) -2 1/2 tsp baking powder -1/2 tsp salt -1 Tbsp lemon zest -2 eggs, room temperature -2/3 cup milk, room temperature (158ml) -1 1/2 tsp vanilla -1/4 cup vegetable oil (59ml) -1/4 cup unsalted butter, melted and cooled (57g) -1/2 cup white chocolate chips (85g) -1 1/2 cups raspberries (about 185g) Instructions: For the raspberry syrup: 1. Combine 1 Tbsp water and 1/2 Tbsp cornstarch in a small dish and set aside. 2. In a medium saucepan, bring the raspberries, sugar, and 2 Tbsp water to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the lemon juice and cornstarch mixture and mix to combine. Simmer for 30-60 seconds, or until slightly thickened. Turn off heat and set aside to cool completely. For the cream cheese filling: 1. Beat the softened cream cheese until completely smooth. 2. Add sugar, vanilla, cornstarch, and salt. Mix until smooth. It should be smooth, thick, and pipeable, not runny. 3. Transfer the filling to a piping bag. Cut off the tip of the piping bag and set aside until ready to use. For the crumble: 1. Stir together flour, sugar, and a pinch of salt. 2. Add 1/4 cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside. For the muffins: 1. Preheat oven to 425°F. 2. In a medium bowl, add the flour, sugar, baking powder, and salt. Whisk together and set aside. 3. In a large bowl, add the milk, eggs, vanilla, melted butter, vegetable oil, and lemon zest. Whisk until fully combined. 4. Fold the dry ingredients into the wet ingredients until just combined. 5. Gently fold in the raspberries and white chocolate chips until just combined. 6. Line a muffin tin with muffin liners. Fill each liner with batter about 2/3 full. Insert the piping bag about 3/4 of the way into the batter, then gently squeeze as you slowly pull the piping bag up. 7. Spoon a small amount of raspberry syrup on top, then sprinkle crumble over the top. 8. For 12 regular-sized muffins, bake at 425°F for 5 minutes, then reduce to 350°F and bake for 15-18 minutes. For jumbo muffins, bake at 425°F for 5 minutes, then reduce to 350°F for 25-30 minutes. (I did 6 jumbo muffins) #raspberry #cheesecake #muffins #baking #Recipe

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