Combine the butter and sugar, and mix well until the mixture becomes white and fluffy. Combine the baking powder and cake flour.
Add the cream cheese and lemon juice to the butter mixture, and mix until smooth. Add the yogurt and milk, and mix really well.
Desalt the cherry blossoms and finely chop them. Add to Step 2 and mix (put in more cherry blossoms if you like.)
Using a spatula, add the sifted flour in 3~4 batches and mix. Save a generous amount of flour to add at the very end. After adding the last batch, fold it in gently.
Spoon the batter into the baking cups. Preheat the oven to 170℃.
6 baking cups (1 cup = about 65 g). Fill the cups until 70-80% full. Top the muffins with the cherry blossoms.
Bake for 23-25 minutes at 170℃. (After 18 minutes or so, cover with aluminum foil to adjust the color.)
These are cream cheese muffins with eggs. The outside is crispy and the inside is soft and fluffy! Recipe ID: 2132918.
These muffins are also delicious without the cherry blossoms. They are soft and moist like steam buns.
Story Behind this Recipe
I wanted to make a dessert with salt-preserved cherry blossoms. I made these muffins as I though the salt-preserved cherry blossoms would go really well with cream cheese and yogurt. Topping with cherry blossoms, they became a perfect dessert for spring. Check out my recipe for "Cherry Blossoms Preserved in Salt" Recipe ID: 1664937.
Cream the butter and sugar really well until the mixture becomes white and pale. Mixing the flour too much makes the batter heavy, so fold the flour in gently, leaving some unmixed. I wanted to make them light-colored muffins, so I didn't use eggs. Cover with aluminum foil to prevent burning.