Muffins with cream cheese topping

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 12
  • 150 g soft caramel sweets
  • 25 ml Milk
  • 225 g Butter
  • 75 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 2 Eggs (size M)
  • 200 g Flour
  • 1/2 package Baking Powder
  • 75 g chopped almonds
  • 100 g Icing sugar
  • 250 g Double cream cream cheese
  • 12 Paper baking cups

Directions

  1. 1

    Chop 125 g candies into small pieces and warm them up with milk in a small pot. Stir until a smooth mixture is formed. Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer.

  2. 2

    Stir in the eggs one by one. Mix flour and baking powder and alternately stir in caramel milk. Stir in almonds.

  3. 3

    Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough evenly into the tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.

  4. 4

    Remove and let it cool down.

  5. 5

    Cream 75 g butter and icing sugar. Add the cream cheese and whip the mixture. Pour cream into a piping bag with a large star-shaped spout and squirt a large tuff on each muffin. Chop 25 g caramel sweets finely and sprinkle over the topping.

  6. 6

    Chill for about 30 minutes.

Nutrition Facts

KCAL
410 kcal
CARBS
38 g
FATS
27 g
PROTEINS
6 g