Cream Cheese Muffins}Muffin Monday

So I really do know that today is Tuesday not Monday but I have an excuse.

I spent the weekend at the beach hosting a scrapbooking retreat so I am still on “beach time.”

As a side note, I am considering putting together a YHM 101 Beach Retreat this fall.  We’d have lots of fun, eat lots of good food and learn a few new things.  You interested?  If you are, leave me a comment.

A while back I asked for some muffin flavor ideas and one you suggested was was cream cheese–doesn’t a Cream Cheese Muffin sound just perfect?  Sounded good to me so I did a little research and found this recipe over at Bake or Break.

Cream CHeese Muffins

I have made them twice now and they are yummy.  Lesson learned from the first time I made them – you must use cupcake liners on this recipe.  If you don’t your streusel topping sticks to the pan and it’s almost impossible to get them out of the pan without totally destroying them.  So although they tasted great the first time I made them they didn’t look too great and weren’t picture worthy.  My family didn’t complain though when I had to make them again.

Cream CHeese Muffins

The cream cheese mixture is divided in half and part is mixed right into the batter and the other half is used to make a nice cream cheese center in the muffin.

After filling your liner with the batter place a scoop of the cream cheese mixture on top of each muffin.

Cream CHeese Muffins

Use the back of your spoon to gently push the cream cheese mixture into the center of the muffin.  Then just sprinkle on your streusel topping to cover it all up!  My favorite muffins usually have a streusel topping on them.

Cream CHeese Muffins

This muffin has a yummy, cream cheese center and a crunchy sweet streusel topping.  Pretty darn good!

Cream CHeese Muffins

When you bite into the muffin it is fun to discover a pocket of nice, yummy cream cheese.

Cream CHeese Muffins

So whether you enjoy these on Monday or Tuesday you will still enjoy them – I promise!

Cream CHeese Muffins

Cream Cheese Muffins}Muffin Monday
  • 3 C flour
  • 1 C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ⅔ C milk
  • ½ C vegetable oil
  • 2 large eggs
  • 8 ounces cream cheese, softened
  • 1 C sugar
  • ½ cup all-purpose flour
  • 1 cup sugar
  • ¼ C butter, softened
  1. Preheat oven to 375 degrees
  2. Line your muffin tin with cupcake liners
  3. Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl
  4. In another bowl stir together milk, oil, and eggs
  5. Combine with the dry ingredients
  6. Stir until just moistened
  7. Combine cream cheese and 1 cup of sugar
  8. Gently mix half of this mixture into the muffin batter
  9. Fill muffin tins about ½ to ⅔ full with batter
  10. Spoon the remaining cream cheese mixture onto the muffins, with the back of a spoon push the mixture into each muffin
  1. Combine ingredients
  2. Sprinkle generously over muffins
  3. Bake 24 to 30 minutes until golden brown
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Corina says

    Leigh Anne– do you have a favorite muffin pan that you could recommend? I’m definitely in the market for a new one!

  2. judy b says

    These look and sound yummy…just wondering if it’s ok to use low fat or no fat cream cheese and can blueberries be added? Any adjustments to the recipe? Thanks!

  3. Brenda says

    I love cream cheese muffins! My waist and scale DO NOT! I will be baking these up soon….and sharing with the neighbors! Thanks for the recipe…I think :)

  4. says

    I would be all for a beach retreat, I loved your other class I can only imagine what great stuff we would learn and the fun we all would have.

  5. Sheri says

    As one of the lucky neighbors who received these muffins, I can say that these are delicious!! Thank you from the whole family!!

  6. Robyn says

    mmmm…they look and sound yummy. Another one to try – we love muffins! Beach retreat – generally speaking – totally would do it. Although this year is iffy as I have one beach weekend and a vacation – so we’ll see how it fits :-).

  7. Tamara says

    These look yummy. . . . .Why am I always trying to lose that last 10 pounds? Count me and a friend in for the beach retreat (depending on when). THANKS!

  8. says

    They look really good about right now. I just finished making salmon hazelnut quiche and crepes for a French countryside brunch and those muffins sound lovely!

  9. says

    Our family has a muffin tradition every Sunday which my kids don’t let me forget :) I have made many of your muffin recipes and I’m thinking these may be the next recipe we see come out of the oven on Sunday morning.
    As always, your recipes never disappoint and your site always delights!

  10. says

    I have to bring muffins to my women’s Bible study group this Friday & these are definitely the winner!! I also love the idea of a tradition like muffins on Sunday morning!

  11. Martha says

    These were awesome!! I happened upon your website searching for a gluten free cream cheese muffin. Thankfully, I stumbled upon your recipe which I just adjusted to be gluten free and they were wonderful!

    Thank you so much!

  12. kubelick says

    okay, first batch is in the oven, and by the look of things, i will be making 2 dozen mini-muffins. added blueberries (they had to go), reduced the sugar by oh, 1/5th and used 2/3 all purpose flour and 1/3 whole wheat. and ran out of cream cheese so i had to stretch with farmer cheese (soft white cheese/fresh cheese). will report back…

  13. kubelick says

    my yield = 20 muffins. should have not meddled with the sugar – they’re just short of being “nice and sweet”. will give it another go and stick to the recipe!

  14. Haley says

    I added some lemon juice to the cream cheese filling and put the zest of one lemon in the topping, added a small thing of blueberries and they look and taste amazing! I’m only 18 but I often cook for my huge family, and these have just become the new favorite. I will keep an eye out for recipes from you in the future!

    Thanks very much. You’ve made breakfast tomorrow a non-issue, and these are so good that I can even use them for dessert tonight :)

    My twin 10 year old brothers want me to “tell the recipe-maker to make peanut butter ones!!!!”

  15. Robyn says

    I’m going to make half of these with the filling and half without. If I leave the filling out will the muffin still have enough cream cheese flavor? Also, do the muffins with filling need to be refrigerated?

    • says

      I have never made them without the filling but imagine the cream cheese flavor would be diminished if not used in the filling. If you are just incorporating the cream cheese into the batter and then baking you don’t need to refrigerate but if you are using the cream cheese filling I would refrigerate them.

  16. Lucy says

    Tried the recipe yesterday and the taste was good!
    Only problems i encountered were that my cream cheese filling disappeared into the muffin when it finished baking.. anyone had the same problem?
    The muffin was also dry and very crumbly.. wonder what can be done to make it more moist?
    Doesnt keep too well overnight, best eaten same day!

    • Jennifer says

      Hmm… I actually had the same problems. They were a bit too sweet and bland for me as well. Any suggestions?

  17. Aims says

    Heya.. so when you say 3C of flour, which kind of flour do you mean?
    I just rode my bike in the 100+ degree weather (can’t find my car keys) to the store and back to get the ingredients to make these, and as soon as I recover I’ll hopefully have some awesome muffins!! =) I’m going with all purpose, unless you say otherwise.

  18. Stephanie K says

    I loved these! Followed the recipe as is but added the zest of half an orange into the batter and the other half in the filling, then made a glaze with powdered sugar, 1/4 teaspoon vanilla extract, and enough juice from the zested orange to make the consistency just right and poured it over the muffins while they were still warm. Perfect “make ahead” breakfast for the hubby to take to work! Thanks!!!

  19. julie says

    My kids love these muffins, I make them at least once a week. I’d love to make a pumpkin version… what should I sub for the pumpkin to make sure they have the same texture?


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