Cream Cheese Muffins

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!

Ingredients Needed

How to Make Cream Cheese Muffins

• 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 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/sugar mixture 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.

There is so much great texture going on with these muffins,  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.

How Long Will 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.

Try these other delicious treats:

• Small Batch Cinnamon Roll Muffins
• Raspberry Muffins
• Apple Muffins with Crumb Topping
• Lemon Blueberry Muffins