Friday, October 9, 2015

Red Berries and Cream Cheese Muffins

Red Berries and Cream Cheese Muffins I

I have been in a shoot hiatus for months. The photos in my last blog was shot back in March, that was 7 months ago! My Stockfood account manager has been asking me for new materials and I have not submitted anything new. I just couldn't find the time to do a proper shoot!

But I miss it. I love the creative process; from planning, sourcing the ingredients, to cooking, plating, the actual shoot and the post-process. It is not easy being a one-woman-team: I'm the cook, the stylist and the photographer so that means it's 3x the work and takes 3x longer to produce. But I am not complaining. In fact, I wish I could find time to do this more often.

Good thing there was a long weekend a few days ago, I finally got time! There was also an added motivation to shoot; a food photography contest with Andy Harris, editor of Jamie Magazine, as one of the judges. I thought, wouldn't it be cool if I win? So I gave it a shot, (literally!). What have I got to lose except a few hours of sleep, right?

So, 2 of the photos here were submitted for the contest, can you guess which ones? I'm pretty pleased with the results and am happy to share them with you.

Now about the muffins.

This recipe is perfect for brunch, snack or for a picnic in the park. It's still pretty hot in Bahrain but I'm already looking forward to going to the parks in the winter. This will also be good as holiday gift or to take to potlucks for Christmas breakfast.

The recipe for the muffins was adapted from Gather for Breads' Raspberry Cream Cheese Muffins and the streusel topping from The Girl Who Ate Everything's Blueberry Streusel Muffins. I love their blogs, you should check them out!

Red Berries and Cream Cheese Muffins I

Red Berries and Cream Cheese Muffins with Streusel Topping

Prep Time: 20-30 minutes
Bake Time: 17-20 minutes
Total Time: 37-50 minutes


4 oz cream cheese, room temperature
1/2 stick of butter, room temperature
2 large eggs
3/4 cup caster sugar
3/4 cup full cream milk
1 tbsp pure vanilla extract
3 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 + 1/4 cup fresh raspberries
1/2 cup fresh red currants, stems removed + 1/4 cup with stems

For the streusel topping:
1/2 cup caster sugar
1/3 cup all purpose flour
1/2 stick of cold butter, cut into cubes

1/4 to 1/2 cup icing sugar for dusting


For the streusel topping:
1. Mix sugar, flour and the cold butter using your hand until you get a clumpy, sandy texture. Keep it in the fridge until ready to use.

For the muffin:
1. Preheat the oven to 425*F for at least 30 minutes.

2. Line 2 x 12-muffin pan with muffin liners. Set aside.

3. In a stand mixer fitted with whisk attachment, mix the cream cheese and butter on high speed until light and creamy, 1-2 minutes. Add milk and vanilla extract, (I use my homemade vanilla extract).

4. In a large bowl, sift together the flour, baking powder, baking soda and salt. Make sure all the ingredients are thoroughly mixed by whisking it a couple of times.

5. Add the dry ingredients into the butter and cream cheese mixture and mix well.

6. Using a spatula, fold in 1/2 cup of the raspberries and 1/2 cup of the red currants.

7. Put half of the remaining berries into the muffin liners, ( roughly1 raspberies, 2-3 red currants).

8. Using an ice cream scoop, pour the batter into the muffin liners. Decorate the top with the remaining berries then sprinkle with streusel topping. Bake for 450*F for 5 minutes then lower the temperature to 375*F and continue baking for another 12-15 minutes. Check for doneness by inserting a toothpick in the middle of a cupcake; when the toothpick comes out clean, it's done!

9. Cool in the pan for 5 to 10 minutes before transferring on to a wire rack. Cool for 30 minutes to 1 hour on the rack. Sprinkle powdered sugar before serving.

Makes 24 muffins.

Red Berries and Cream Cheese Muffins I

Red Berries and Cream Cheese Muffins I

Red Berries and Cream Cheese Muffins I

Red Berries and Cream Cheese Muffins I

Red Berries and Cream Cheese Muffins I

09 Oct 2015
Haidee's Kitchen