Cream Cheese Muffins

By: Leigh Anne WilkesPosted: 2/28/22Updated: 6/20/23

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These cream cheese muffins are filled with a lightly sweetened cream cheese mixture and topped with a crunchy sweet golden streusel topping. I love to serve them warm out of the oven with a little bit of jam on them.

Why You’ll Love These Muffins!

There is so much great texture going on with this muffin recipe, a tender muffin, creamy filling and a crunch topping. When you bite into the muffin it is fun to discover a pocket of nice, yummy cream cheese.

Ingredients Needed

Flour. I prefer unbleached all purpose flour
Sugar
Baking powder. Make sure it is freshS
Salt
Milk. I use what is in my fridge, usually 2 percent
Vegetable oil. You can also use canola oil or any mild flavored oil
Eggs
Cream cheese. Be sure your cream cheese is softened at room temperature.
Butter. I use salted butter.

How to Make Cream Cheese Muffins

Line your muffin pan with muffin liners or spray with baking spray.
Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl
In another bowl or the bowl of a stand mixer, stir together milk, oil, and eggs
Combine wet ingredients with the dry ingredients
Stir until just moistened and combined. Don’t over stir
Combine cream cheese and 1 cup of sugar in a bowl.
Gently mix half of the cream cheese filling into the muffin batter.
Fill muffin tins about 1/2 to 2/3 full with batter
Spoon the remaining half of the cream cheese mixture onto the muffins, about a tablespoon per muffin, then with the back of a spoon push the mixture into each muffin

Streusel Topping.

Use softened butter and combine with flour and sugar. I usually just use my fingers to rub the ingredients together until small little pebbles of streusel are formed.
Sprinkle generously over the muffins. The more streusel topping the better.

Bake. Bake at 375 degrees F. for 25-30 minutes or until the streusel is nice and golden brown. Cool in the pan for 5 minutes and then remove to a cooling rack. Serve warm if possible.

Tips from Leigh Anne

The first time I made these cream cheese muffins I learned a lesson – you must use cupcake liners with 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.
To get even sized muffins I love using this scoop for evenly sized muffins.

Frequently Asked Questions

How long will cream cheese muffins last?

Not very long! They have tendency to disappear fast around our house but if you do find yourself with a few leftovers they will last 2-3 days refrigerated and unrefrigerated they will last 1-2 days.

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