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Cream Cheese Muffin Puffs by David Culbreth
Story and Photos by Jacqueline Bracero

If you ever wanted to try a piece of cinnamon sugar heaven, David Culbreth, senior computer engineering and math major, shares a recipe that hits the spot. His Cream Cheese Muffin Puffs are cinnamon sugar coated biscuits filled with a gooey cream cheese center.
Despite Culbreth’s busy schedule, he tries to bake when he has the time. His baking preference includes treats such as cheesecake, his favorite, and cream cheese muffin puffs.
Culbreth explains how he learned this recipe from his mother, who makes it for their annual Easter Gathering.
According to Culbreth, the recipe as been a family tradition “for as long as [he] can remember.” He claims that these puffs are always a crowd pleaser.
As the community coordinator for the Honors Program, Culbreth let his coworkers try his puffs. The staff members of The Village Residence Halls at St. Mary’s confirmed that the cream cheese muffin puffs were a crowd pleaser.
Culbreth has some tips to make sure the cream cheese muffin puffs are perfect. His first tip is to make sure to completely wrap the cheese cube with the biscuit by pinching the opposite sides of the dough together and then flattening the sides. Once the sides are flattened, fold the sides to the opposite sides.
Also, Culbreth recommends placing the flaps down when placing them on the muffin tin.
“It’ll prevent them from opening up in the oven, keeping the cheese inside,” he says.
The cream cheese muffins puffs are an easy way to impress your friends with a warm sweet treat. Just to make sure to have it with a cup of milk.

Cream Cheese Muffin Puffs

Ingredients
• 1⁄2 cup sugar
• 1⁄8 teaspoon almond extract
• 1⁄2 teaspoon vanilla
• 1 teaspoon cinnamon
• 1⁄4 cup butter
• 1 (3 ounce) package cream cheese
• 1 (7 1/2 ounce) can refrigerated biscuits (Buttermilk or Country)

Makes 10 muffin puffs.

Directions
First, Heat oven to 375°. Then, melt margarine in a bowl.  Cut cream cheese into 10 cubes. In a second small bowl, combine sugar, cinnamon and extract. Dip cheese cube in sugar mixture, then place in the center of a biscuit. Then, fold dough over cheese, pinching to seal. Roll dough into ball; dip the dough ball into margarine and then the sugar mixture again. Place seam side down in an ungreased muffin tin. Repeat with the remaining 9 biscuits and cheese cubes. Bake for 12-18 minutes at 375° or until golden brown.

Filed under: Class Projects, Desserts | Tagged: Cream Cheese Muffin Puff, David Culbreth, Jacqueline Bracero, magazine launch, St. Mary's University, taste of stmu |