Place at room temperature and whisk together softened butter and cream cheese, add sugar and cream to whiten and bulk.

Beat in beaten eggs with a whisk, little by little.

Sift the almond powder, flour, flour and baking powder. You can just put in soft flour instead of strong flour. You can just put the almond powder in without a sieve. It's okay.

When the powder and butter are almost mixed, chop and add the cream cheese (70g) in the muffin. At this time, cream cheese is good to be cold. Mix well with the muffin dough.

I added 1ts of poppy seed to make it more chewy. If you don't have it, you can skip it. Even if you add a little bit of lemon peel, it's refreshing

Place parchment paper in muffin mold, fill 80% of the batter, then cut the topping cream cheese on the muffin and place on top. I like cream cheese in a cold state. Now bake in the oven for 190'c 20 minutes.

It's a soft muffin with a white vanilla color. It feels really soft. It's a mixture of cream cheese and butter, and there's a lump of cream cheese in it, so dairy lovers like cream cheese will love it. I also like dairy products such as yogurt, cream cheese, and slice cheese, but the flavor of dairy products is not too much. Cream cheese topped with toppings is baked crispy on the outside in the oven, so this is a delicacy. It's very special because it's crispy on the outside and full of cream cheese on the inside. It's yellowish and looks good.