Fluffy Danish Muffins with Cream Cheese and Nectarines – A Summer Recipe

Preparation method

• Tips for the Fluffiest Muffins
  Use room-temperature ingredients unless otherwise specified in the recipe.
  Don’t add too much flour. The dough should remain soft and slightly sticky; too much flour will result in denser muffins.
  Add the butter gradually, once the dough has already started to come together.
  Don’t rush the rising times. The first rise is important for developing the dough’s structure, while the second rise gives the muffins that light, airy texture.
  Keep the cream cheese filling refrigerated and add it after the second rise, just before baking.
  The nectarines should be ripe but still firm so they hold their shape as well as possible in the oven.
• Preparing the Dough
  Add the flour, yeast, and sugar to the bowl of a stand mixer. Pour in the lukewarm milk, then add the egg and vanilla extract, and begin kneading.
  After about 5–6 minutes, once the ingredients are well combined, add the salt.
• Gradually incorporate the softened butter in 3–4 additions, allowing each portion to be fully absorbed before adding the next.
  Continue kneading for another 10–15 minutes, until the dough is smooth, elastic, and slightly glossy.
• The dough should be soft and slightly sticky, but it should start to pull away from the sides of the bowl. Cover the bowl and let the dough rise for about 1½–2 hours, or until it has doubled in size.
• Preparing the Cream Cheese Filling
  In a bowl, combine the cream cheese, powdered sugar, egg yolk, cornstarch, vanilla, and lemon zest. Mix until smooth and creamy, then refrigerate until ready to use.
• Preparing the Nectarines
  Wash the nectarines and cut them into thin slices. Toss them with the sugar, cornstarch, and lemon juice, then let them sit for about 10 minutes. If the fruit releases a lot of juice, drain off the excess before arranging the slices over the cream cheese filling.
• Shaping the Muffins
  Once the dough has doubled in size, turn it out onto a lightly floured work surface. Divide it into 8 equal pieces, about 110–115 g each.
  Shape each piece into a ball and place them on a baking tray lined with parchment paper, leaving enough space between them.
  Cover the tray and let the muffins rise for another 40–50 minutes, until they become visibly light and puffy.
• Filling the Muffins
  Preheat the oven to 180°C (350°F), using conventional top-and-bottom heat. Using the bottom of a glass or your fingers, make an indentation in the center of each muffin, keeping the edges well defined. Add about 30 g of cream cheese filling to each indentation.
  Arrange a few nectarine slices on top and sprinkle with the sliced almonds. Beat the egg with the milk and brush it only over the edges of the dough.
• Baking
  Place the tray in the preheated oven and bake for about 18–22 minutes, until the muffins are beautifully golden brown and the cream cheese filling is set.
  Let them cool in the tray for about 5 minutes, then transfer them to a wire rack.
• How to Serve the Nectarine Muffins
  They are wonderful when served slightly warm, while the dough is still soft and fluffy, the cream cheese filling is smooth and creamy, and the nectarines are tender and fragrant.
  Serve them in the morning with a cup of coffee or tea, or enjoy them as a simple summer dessert.
• Cum se păstrează
  Brioșele se păstrează într-un recipient închis până la 2 zile la temperatura camerei. Datorită cremei de brânză și fructelor, pentru o păstrare mai îndelungată recomand frigiderul, unde pot fi păstrate 3–4 zile.
  Înainte de servire, le puteți încălzi câteva secunde la microunde sau câteva minute în cuptor, pentru a redeveni moi și parfumate.