Categories: Dessert
Ingredients
- For the Muffins:
- 1/4 cup vegetable oil, plus more for the pans
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 large egg
- 1/3 cup buttermilk
- 1/2 tsp pure vanilla extract
- 1 tsp grated lemon zest
- For the filling:
- 4 oz. cream cheese, at room temp
- 1/4 cup mascarpone cheese
- 1/2 cup confectioners' sugar
- Grated zest of 1/2 lemon
- 15 vanilla wafer cookies
- 3 to 4 tbsp. blueberry jam
Directions
-
Make the muffins: Preheat the oven to 350. Brush 20 muffin cups with vegetable oil. Whisk the flour, granulated sugar, salt and baking powder in a large bowl. In a separate bowl, whisk the egg until smooth. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. Stir the buttermilk mixture into the flour mixture until combined but still slightly lumpy.
-
Divide the batter among the prepared muffin cups, filling them one-quarter of the way. Bake until beginning to brown, about 12 minutes. Let cool 10 minutes in the pans, then transfer the muffins to rack to cool completely.
-
Make the filling: Combine the cream cheese, mascarpone, confectioners’ sugar and lemon zest in a large bowl. Beat with a mixer on low speed, gradually increasing the speed to medium high, until fluffy, about 2 minutes. Refrigerate until ready to use. Meanwhile, pulse the cookies into coarse crumbs in a food processor.
-
Assemble the mookies: Remove the domed tops of the muffins using a serrated knife. Transfer the filling to a pastry bag and pipe a ring on half of the muffins. Spoon about 1 tsp blueberry jam into the center of each ring. Top each muffin with another muffin, cut side-down, to make a sandwich. Roll the edges in the cookie crumbs, pressing to adhere.