Omija Cream Cheese Muffins
Quick answer
- Total time
- 47 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Omija cream cheese muffins mix omija syrup into an oil-based batter and distribute small cream cheese cubes through the crumb.
Read more
Prepare the hot oven and lined pan before combining the batter so the baking powder does not sit activated in the bowl. Let the cream cheese soften only enough to cut cleanly, then make small cubes. If the pieces turn sticky, chill them briefly so they remain distinct during folding. Whisk the flour, sugar, baking powder, and salt together until no concentrated lumps remain. In a separate bowl, loosen the egg with the milk, grapeseed oil, and omija syrup, reserving a small spoonful of syrup for the finished tops. Pour the wet mixture into the dry ingredients and fold only until a few flour streaks remain. Add the cream cheese and give the batter just a few more turns, which finishes the mixing without making the muffins dense. Fill the paper cups to a similar level and bake until the tops rise into domes, split, and look set. Brush the reserved syrup lightly over the warm surfaces. It adds another layer of color and sweet-tart omija flavor, while the interior retains moist pockets of cream cheese.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Prep
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.
- 3Season
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.
- 4Finish
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.
- 5Prep
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- The measured omija syrup is divided between the batter and warm baked tops
- Finish cue
- Portion it into small cubes, and if it becomes sticky or too soft, chill it briefly so the pieces stay distinct in the batter.
- Avoid this
- Do not overmix; stop once dry flour is no longer visible.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
47min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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