Danhobak Cream Cheese Swirl Muffin (Kabocha Cream Cheese Swirl Muffin)
Kabocha squash puree enriches the batter of these muffins, giving them a moist, velvety crumb and a warm orange hue. Steaming and mashing the squash before folding it in adds natural sweetness and a density that keeps the muffins from drying out. A touch of cinnamon and nutmeg deepens the squash flavor and wraps each bite in an autumnal warmth. The cream cheese filling, mixed with minimal sugar to preserve its tanginess, is dolloped on top and swirled with a toothpick, creating marble-like streaks across the surface after baking. Each muffin emerges with a lightly cracked, golden crown that gives way to an unusually moist interior anchored by the squash. The contrast between the tangy cream cheese veins and the gently spiced pumpkin crumb makes these muffins more interesting than a single-flavor bake, while still coming together in under an hour from bowl to oven.
Adjust Servings
Instructions
- 1
Preheat oven to 180C and line 8 muffin cups.
- 2
Mix flour, baking powder, cinnamon, and salt in a bowl.
- 3
Whisk eggs, brown sugar, milk, oil, and kabocha puree in another bowl.
- 4
Fold in dry ingredients gently and fill cups to 70%.
- 5
Soften cream cheese, add a spoonful on each muffin, and swirl with a toothpick.
- 6
Bake for 20-22 minutes and cool completely on a rack.
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