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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. Sounded good to me so I did a little research and found this recipe over at Bake or Break.
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.
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.
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.
This muffin has a yummy, cream cheese center and a crunchy sweet streusel topping. Pretty darn good!
When you bite into the muffin it is fun to discover a pocket of nice, yummy cream cheese.
So whether you enjoy these on Monday or Tuesday you will still enjoy them – I promise!
Cream Cheese Muffins
3 C flour
1 C sugar
4 tsp baking powder
1 tsp salt
2/3 C milk
1/2 C vegetable oil
2 large eggs8 ounces cream cheese, softened
1 C sugar
Preheat oven to 375 degrees. Line your muffin tin with cupcake liners.
Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl.
In another bowl stir together milk, oil, and eggs. Combine with the dry ingredients. Stir until just moistened.
Combine cream cheese and 1 cup of sugar. Gently mix half of this mixture into the muffin batter.
Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the remaining cream cheese mixture onto the muffins, with the back of a spoon push the mixture into each muffin.
Topping
1/2 cup all-purpose flour
1 cup sugar
1/4 C butter, softened
Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.
Recipe from Bake or Break
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Yes, I will be making these! Yum!
These look awesome. I just added them to my stack of recipes to try soon. Thanks!!
BarefeetInTheKitchen recently posted..Chicken and Black Bean Burritos
These look absolutely delicious! I’m adding these to my Must Bake list.
Kenni recently posted..Bake Sale
Sign me up for the YHM 101 Beach Retreat this fall!!!
look delicious! does the recipe make 12?
It makes about 12-14.
Leigh Anne– do you have a favorite muffin pan that you could recommend? I’m definitely in the market for a new one!
Corina, I use the pan I got as a wedding present 30 years ago! It’s nothing fancy.
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!
I only use the real stuff but if you want to try low fat I’d go with that instead of no fat. Blueberries would be yummy in it!
Thank you! I look forward to trying these.
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
I am sure you will be thanking me – your waistline, I’m not too sure!!!
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.
As one of the lucky neighbors who received these muffins, I can say that these are delicious!! Thank you from the whole family!!
I am in for the beach retreat!
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
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i would love to do a beach retreat! not sure if i could come but it sounds wonderful!
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!
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!
lisa recently posted..Garden Row Cupcakes
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!
Katherine recently posted..Serving Up Salad- Honey Red Wine Vinaigrette
Katherine, I love traditions and your Sunday morning muffin one is so fun! Enjoy the muffins.
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!
Vicki recently posted..Stuff to check out
Do you know how hungry I am right now?
patti recently posted..Sweet and Sour Meatballs
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!
lovely fotos! will try these, immediately.
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…
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!
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!!!!”
Tell your brother I’ll get on that peanut butter one! Love the addition of lemon.
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?
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.
Thank you!!
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!
Do these freeze well?
Pam, I have never frozen them. Not a big fan of frozen cream cheese but it might be worth a try.
Yeah I was wondering about freezing them because of the cream cheese. I’ll give it a try though. Thx for your response!