Prep 30 mins
Cook 20 mins
Best attempt at duplicating the muffins we had at Rao's Bakery in Beaumont Texas. Great flavor -- requires no extra butter on top. The cream cheese keeps them moist and fresh a bit longer than a standard muffin.
For the muffins
- 2 1⁄2 cups unbleached all-purpose flour (bleached all purpose flour is fine, but the texture will be slightly more delicate)
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 cup sugar
- 1⁄4 teaspoon salt
- 2 eggs, beaten
- 1 cup buttermilk
- 4 ounces butter
- 3 tablespoons walnuts or 3 tablespoons olive oil
- 1⁄2 teaspoon pure vanilla extract
- 1 1⁄2 cups blueberries
for the filling
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup sugar
- 2 tablespoons brown sugar, for the topping
- Bring all ingredients to room temperature.
- In a small pan heat the butter over a low heat until melted.
- Increase heat and swirl gently until butter takes on a slightly brown color.
- Add oil, stir and allow to cool slightly while the oven's preheating to 425°F.
- Grease a standard 12 muffin tin, I prefer a medium coat of Crisco.
- Mix filling ingredients in a small bowl and beat at medium speed (a hand mixer is fine) until well combined and creamy, about 2 minutes.
- Mix dry ingredients in a large bowl and whisk to combine.
- Add butter milk to cooled butter, stir and add eggs and vanilla, stir to combine.
- Pour wet mixture into dry mixture, mix with a wooden spoon or rubber spatula until the dry ingredients are just moist.
- Don't over mix.
- Fold in blueberries and add spoon into tin, it will yield 12 muffins, so take your time and divide it evenly.
- With two teaspoons (like the ones that you use at the dinner table) create a well in the center of a muffin and place a heaping spoonful of cream cheese in that well.
- Do them one at a time and be sure not to go to the bottom of the muffin.
- Once again there is enough to do all 12 muffins, so take your time and divide it equally.
- Lightly sprinkle just a bit of brown sugar over each muffin.
- Bake for 18-22 minutes, tops will be light brown and a toothpick inserted in the cake part of the muffin will come out clean.
- Muffins should just be starting to pull away from the sides of the tin.
- Allow to cool in pan for 20 minutes on a rack.
- This seems like a long time, but the filling makes these delicate and the extra cooling time allows them to set.
- Once removed from the pans allow the muffins to cool to room temperature on a rack.
If these are as great as Rao's (which is in Beaumont, Tx. - Now with 2 convient locations)muffins then you have a big hit on your hands. As I often go to Rao's just for the muffins! Sure would love to have Rao's chocolate-chip muffin recipe if anyone has it or a copycat version.
Made more than 12 muffins, the cream cheese was hard to put in the middle. I felt like I needed three sets of hands. So I used a cake decorator tube and tip to squirt it in the middle. Most of my muffins have a whole in the middle where the cream cheese was, however they are still soft and yummy! This is going to be a replacement for my standard blueberry muffins!!! Thanks for posting!
These muffins are excellent - only next time, I will most likely separate the egg yolks from the whites and beat the whites until they form a soft peak and fold into the batter.