Omija Cream Cheese Muffins (Korean Schisandra Muffins)
Soft muffin batter is dotted with cubes of cream cheese and swirled with omija syrup, then baked until the tops dome and crack. The cream cheese melts partially in the oven, creating dense, tangy pockets that contrast with the airy crumb around them. Omija - the Korean five-flavor berry - adds a layered tartness that goes beyond simple fruit sourness, carrying faint bitter, peppery, and salty undertones that make each bite more complex than a typical fruit muffin. The cream cheese smooths out the omija's sharper edges, acting as a rich buffer between the berry's intensity and the sweet batter. A final brush of omija syrup over the warm muffin tops deepens the pink color and reinforces the berry flavor on the crust, where it concentrates into a thin, tacky glaze.
Adjust Servings
Instructions
- 1
Preheat oven to 180°C and line a muffin tin with paper cups.
- 2
Soften cream cheese at room temperature and portion into small cubes.
- 3
Whisk together flour, baking powder, salt, and sugar.
- 4
Mix egg, milk, oil, and omija syrup, then pour into dry ingredients.
- 5
Fold until just combined, add cream cheese cubes, and fold gently.
- 6
Fill cups to 80% and bake 20–22 minutes, then cool fully before serving.
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