09/05/2026
The Starbucks pumpkin cream cheese muffin — out of your own oven. 🍂
Full recipe is on the slides. Save it now, because you will absolutely forget where you saw it.
Three things that actually matter:
① Let the batter rest the full 30 minutes. That's the difference between a muffin and a dome.
② Start at 425°F, then drop to 350°F. That's what gives you the tall top.
③ Pipe the cream cheese only ¼ inch deep so it still shows once they rise.
Makes 12. Recipe adapted from Scientifically Sweet.
Making these this weekend? Tag me — I want to see how they turn out. 🤍