Omija Cream Cheese Muffins
Hold back a small spoonful of the 45 ml omija syrup before mixing the rest into the wet ingredients. Fold the wet mixture into the dry only until a few streaks of flour remain, then add 100 g cream cheese cubes and fold 2 or 3 more times. Fill each cup to about 80% and bake at 180°C for 20 to 22 minutes, until the tops are domed, cracked, and set, then brush the warm tops with the reserved syrup.
Quick answer
- Total time
- 47 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Small cubes of cream cheese go into a batter made with grapeseed oil, and they stay as distinct pockets after baking.
Read more
Omija syrup flavors the batter and is brushed thinly over the warm tops straight out of the oven for a reddish sheen.
Ingredients
Instructions
- 1
Preheat the oven fully to 180°C and line the muffin tin with paper cups before mixing the batter.
Having the pan ready helps the baking powder work in the oven instead of sitting too long in the bowl.
- 2
Leave the 100g cream cheese at room temperature only until it can be cut cleanly.
Portion it into small cubes, and if it becomes sticky or too soft, chill it briefly so the pieces stay distinct in the batter.
- 3
In a large bowl, whisk 180g flour, 95g sugar, 6g baking powder, and 2g salt until evenly distributed.
Break up visible lumps with the whisk so the muffins rise evenly and do not get salty pockets.
- 4
In another bowl, mix 1 egg, 110ml milk, 55ml grapeseed oil, and 45ml omija syrup until the egg is loosened and the oil looks dispersed. Reserve a small spoonful of syrup for brushing the tops if desired.
- 5
Pour the wet mixture into the dry ingredients and fold with a spatula only until a few streaks of flour remain.
Add the cream cheese cubes and fold two or three more times to avoid tough, dense muffins.
- 6
Fill each cup to about 80% and bake at 180°C for 20-22 minutes.
Remove the muffins when the tops are domed, cracked, and set, then brush warm tops lightly with the reserved omija syrup before cooling.
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