{Guava Lemon Muffins with a Cream Cheese Surprise inside!}
After not baking for over a month, baking that cake was like taking a breath of fresh air. I didn't realise how much I missed baking until I baked again. And then I couldn't get baking off of my mind. I needed to bake again! But what? I didn't want to go out and buy new ingredients, so it had to be something that I could make with stuff I had at home. I also had a jar of guava marmalade that I wanted to use up, so I kept that in mind while looking through my bookmarked recipes.
I finally decided on Two Peas and Their Pod's Blueberry Lemon Cream Cheese Muffins. Y'all know that I love cream cheese and I bought a few packages from Ralphs since they were on sale, so this was perfect! And it asked for only lemon zest and no lemon juice, which was again perfect because the lemons from my backyard are tasteless. They grow to be absolutely humoungous (they look like grapefruit) and therefore have no taste. But they do provide a lot of zest! I decided that I would substitute guava marmalade for the blueberries and everything would be fine.
WRONG. I really need to think things through before I randomly make changes to recipes. Read my story to find out what went wrong and what changes I will be making next time.
Guava Lemon Cream Cheese Muffins
Makes 12 muffins
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk (I used 2% since I don't buy skim milk)
1 teaspoon vanilla extract
1 cup guava marmalade
Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar
1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Add 2/3 cup of guava marmalade.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Top the muffins with the remaining 1/3 cup guava marmalade. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
{Cooling down}
As you can see, the muffins did not turn out as expected. I had put the cream cheese filling as a small ball in the middle of each muffin. MISTAKE. The cream cheese exploded, hence the craters in the middle of my muffins. Also, mixing in the guava marmalade into my batter made my muffins really sticky. And I think I probably sprinkled too much turbinado sugar on top. MY BAD.
So this is what I'm going to do next time (if there is a next time, which is up in the air since I did use up most of my guava marmalade):
-- I will not mix in guava marmalade with my batter. I am going to LAYER my muffin! Well, marble it? I'm going to put in some batter into my muffin tins, then pour some guava marmalade on top, then put in the cream cheese filling, then more batter, then cover with some guava marmalade. As a result, I'll probably only use 1/2 to 3/4 cup of guava marmalade total.
-- I will make more of the lemon cream cheese filling! I did not have enough in my opinion so next time I will be sure to make more. And this time, I will put it in my cupcake as a LAYER and not a tiny ball prone to explosions.
Hopefully those will fix the mistakes and make the muffins better. Not that the muffins were bad, but they did not meet my expectations.
If any of you decide to go ahead and make these, with my modifications, please let me know how they turn out! I also welcome any other suggestions you may have :)
I finally decided on Two Peas and Their Pod's Blueberry Lemon Cream Cheese Muffins. Y'all know that I love cream cheese and I bought a few packages from Ralphs since they were on sale, so this was perfect! And it asked for only lemon zest and no lemon juice, which was again perfect because the lemons from my backyard are tasteless. They grow to be absolutely humoungous (they look like grapefruit) and therefore have no taste. But they do provide a lot of zest! I decided that I would substitute guava marmalade for the blueberries and everything would be fine.
WRONG. I really need to think things through before I randomly make changes to recipes. Read my story to find out what went wrong and what changes I will be making next time.
Guava Lemon Cream Cheese Muffins
Makes 12 muffins
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup sugar
Zest of 1 large lemon
1/4 cup canola oil
1 large egg
1/3 cup skim milk (I used 2% since I don't buy skim milk)
1 teaspoon vanilla extract
1 cup guava marmalade
Cream cheese filling:
3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar
1. Preheat oven to 400 degrees. Grease muffin pan or line pan with muffin liners. Set aside.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla together.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. The batter will be lumpy and thick. Add 2/3 cup of guava marmalade.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Top the muffins with the remaining 1/3 cup guava marmalade. Sprinkle each muffin with turbinado sugar.
7. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Let muffins cool on a cooking rack.
{Cooling down}
As you can see, the muffins did not turn out as expected. I had put the cream cheese filling as a small ball in the middle of each muffin. MISTAKE. The cream cheese exploded, hence the craters in the middle of my muffins. Also, mixing in the guava marmalade into my batter made my muffins really sticky. And I think I probably sprinkled too much turbinado sugar on top. MY BAD.
So this is what I'm going to do next time (if there is a next time, which is up in the air since I did use up most of my guava marmalade):
-- I will not mix in guava marmalade with my batter. I am going to LAYER my muffin! Well, marble it? I'm going to put in some batter into my muffin tins, then pour some guava marmalade on top, then put in the cream cheese filling, then more batter, then cover with some guava marmalade. As a result, I'll probably only use 1/2 to 3/4 cup of guava marmalade total.
-- I will make more of the lemon cream cheese filling! I did not have enough in my opinion so next time I will be sure to make more. And this time, I will put it in my cupcake as a LAYER and not a tiny ball prone to explosions.
Hopefully those will fix the mistakes and make the muffins better. Not that the muffins were bad, but they did not meet my expectations.
If any of you decide to go ahead and make these, with my modifications, please let me know how they turn out! I also welcome any other suggestions you may have :)
{The one that exploded the least}
2 comments:
I'm going to steal this recipe and use it (or something similar... I may use my mango chutney instead of guava marmalade) for my next family reunion. Thank you.
Stu
Awesome! I would love to see how it turns out with mango chutney :)
Post a Comment