Breakfast Danish Muffins: A Delightful and Easy Morning Treat

Breakfast Danish Muffins: A Delightful and Easy Morning Treat A Little History Danish pastries, known for their flaky layers and sweet fillings, originated in Denmark in the 19th century. These pastries quickly became popular worldwide for their buttery flavor and delightful texture. Breakfast Danish Muffins are a modern twist on the classic pastry, combining the convenience of a muffin with the deliciousness of a Danish. These muffins are perfect for busy mornings, providing a quick and satisfying breakfast option. When to Serve Breakfast Danish Muffins are perfect for breakfast or brunch. They are also great for serving at family gatherings, holidays, or as a special weekend treat. Their simplicity and versatility make them an ideal choice for any occasion. Best Pairings Pair Breakfast Danish Muffins with a cup of freshly brewed coffee, a glass of orange juice, or a hot cup of tea. For a more indulgent breakfast, serve them with a side of fresh fruit or yogurt. Ingredients For the Muffins: 2 cups (240 g) all-purpose flour 1/2 cup (100 g) granulated sugar 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 cup (120 ml) milk 1/2 cup (120 ml) sour cream 1/2 cup (115 g) unsalted butter, melted and cooled 2 large eggs 1 tsp vanilla extract For the Filling: 1/2 cup (120 g) cream cheese, softened 1/4 cup (50 g) granulated sugar 1 tsp lemon zest 1/2 tsp vanilla extract 1/4 cup (60 g) fruit preserves (e.g., raspberry, strawberry, or apricot) For the Glaze: 1 cup (120 g) powdered sugar 2-3 tbsp milk 1/2 tsp vanilla extract Step-by-Step Instructions Preparation 1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or cooking spray. Making the Muffin Batter 2. Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. 3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, sour cream, melted butter, eggs, and vanilla extract until well combined. 4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy. Making the Filling 5. Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, lemon zest, and vanilla extract until smooth and creamy. Assembling the Muffins 6. Fill the Muffin Cups: Spoon a tablespoon of muffin batter into each prepared muffin cup. Add a teaspoon of cream cheese filling and a teaspoon of fruit preserves on top of the batter. Cover the filling with another tablespoon of muffin batter, filling the cups about three-quarters full. Baking 7. Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Making the Glaze 8. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. 9. Glaze the Muffins: Drizzle the glaze over the cooled muffins using a spoon or a piping bag. Serving Tips 10. Serve the Muffins: Serve the breakfast Danish muffins with a side of fresh fruit or yogurt for a complete breakfast. Nutritional Information (per serving, based on 12 muffins) Calories: 250 Fat: 12g Saturated Fat: 7g Carbohydrates: 32g Sugar: 20g Fiber: 1g Protein: 4g Sodium: 200mg Shortcuts and Tips Pre-made Dough: Use store-bought muffin mix to save time. Make-Ahead: Prepare the muffins and freeze them. Reheat in the microwave or oven when ready to eat. Flavor Variations: Experiment with different fruit preserves or add a sprinkle of cinnamon to the batter for extra flavor.