These easy to make, 4 ingredient Orange Creamsicle Danish Muffins can be on your breakfast table in less than 30 minutes...
So, I told you all last week when I posted my recipe for an easy to make Cara Cara Orange & Vanilla Bean Curd that I would also be sharing a recipe or two with you all using this creamy, dreamy yumminess. I wasn't lying, folks. In fact, I went right to work on these irresistible & moist Orange Creamsicle Danish Muffins! :) They are a take on one of my more popular recipes on the blog- my Cherry Cream Cheese Danish Muffins, but I simply switched out the cherry preserves for my orange & vanilla bean curd. The results? Quick & easy 4 ingredient muffins that taste just like an orange creamsicle!
These muffins pair perfectly with a cup of your favorite tea or a light roast coffee, and they would make a delicious addition to your spring breakfast or brunch table. From start to finish, these muffins only take around 30 minutes to make, so need to save these just for the weekend! They are totally weekday morning friendly too...
Orange Creamsicle Danish Muffins
Prep Time: 15 minutes
Cook Time: 8-11 minutes
Ingredients (8 muffins)
- 1 roll (8 count) of refrigerated flaky layers buttermilk biscuits (like Grands!)
- 1/2 cup sugar
- 2 tbsp sparkling sugar (can use regular sugar instead)
- 4 oz cream cheese, softened
- 1/4 cup Cara Cara Orange & Vanilla Bean Curd
Preheat your oven to 350 degrees. Spray the inside of 8 muffin cups of a muffin tin with cooking spray. Set aside.
In a small bowl, beat together the cream cheese & 1/2 cup of sugar until smooth & creamy, about 3 minutes.
Sprinkle the 2 tbsp of sparkling sugar onto a small plate. Unroll your refrigerated biscuits. Place one side of one of the biscuits into the sugar. Then press it into one of the prepared muffin cups, sugar side up. Press the biscuit down into the cup and then press up the sides to form a biscuit cup. Repeat this for the remaining 7 biscuits.
Drop about 2 tsp of the cream cheese mixture into each of the 8 biscuit cups. Then top each one with a rounded tsp of the Cara Cara Orange & Vanilla Bean Curd.
Bake at 350 for 8-11 minutes, or until the edges of the muffins are slightly golden brown.
Allow to cool in the pan for about 5 minutes and then remove. Serve warm.
Refrigerate any leftover muffins in an airtight container.
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Now if you don't want to take the time to make my Cara Cara Orange & Vanilla Bean Curd (but trust me on this, folks- my curd recipe is crazy easy & quick to make!), you could simply stir a little vanilla paste into some orange marmalade and use that in these muffins instead. But the curd is so creamy and amazing that I would really encourage you all to whip up a jar of it and then use a little of it to make these Orange Creamsicle Danish Muffins. ;)
I will definitely be picking up another bag of Cara Cara oranges at the store this week while they are still in season (and cheap!) just so I can whip up at least one more jar of my new favorite curd. And you had better believe that another batch of these creamy & moist Orange Creamsicle Danish Muffins will be happening in my kitchen then too! :)
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