Hey everyone, Jason Griffith here! As soon as the leaves start to turn and there’s a hint of crispness in the air, my kitchen ...

These buttery red velvet muffins are light, soft, and springy with a rich cream cheese center that tastes like the center of a cheese danish and a smattering of butter crumbs that gives each bite just ...

Directions. Heat oven to 400 degrees. Generously grease a 12-well muffin tin with cooking spray. In a large bowl, whisk together butter and sugar .Whisk in 2 eggs, one at a time, then buttermilk.

For the Cheesecake Filling: 16 oz cream cheese, softened. 1/2 cup granulated sugar. 2 large eggs. 1/2 cup sour cream. 1/2 cup heavy cream. 1 vanilla bean, split and seeds scraped. 1 teaspoon ...

Let them cool down completely at room temperature before filling them with cream cheese filling. Syrup Combine all ingredients into a saucepan and bring to a boil (5 min.) ...

Line a 12-hole muffin tray with paper muffin cases. Add half the zest to the cereal and milk and put to one side. In a small bowl, add the cream cheese and caster sugar to the remaining zest and ...

Let the muffins cool in the pan for 30 minutes before serving. Once cooled, ice each muffin with 1 tablespoon of the cream cheese. Cover leftovers with foil and refrigerate them for up to 3 days ...