Rao's Blueberry Cream Cheese Filled Muffins

"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."
 
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Rao's Blueberry Cream Cheese Filled Muffins created by lilsweetie
Ready In:
50mins
Ingredients:
14
Yields:
12 Muffins
Serves:
12
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ingredients

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directions

  • 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.

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  1. KC_hockey_chick
    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!
     
  2. lilsweetie
    Rao's Blueberry Cream Cheese Filled Muffins Created by lilsweetie
  3. Mandanagans
    For some reason, mine tasted a bit like blueberry corn bread, but it was tasty nevertheless :) . Thank you!
     
  4. Butterflie Girl
    Awesome! I made these when my family came to visit and they all loved them! Definatly a good idea to toss bluberries in flour before mixing to prevent purple muffins!
     
  5. nkosten
    These were the most delicious delicious blueberry muffins I have ever eaten; I am sure they are now going to become a family favorite. They are sooo moist and the cream cheese center is ooey gooey goodness.If you like cream cheese, this is a must-try recipe for you. I did have enough batter to make more than 12 good-sized muffins.
     

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