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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Cream Cheese Muffins

Cream Cheese Muffins

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By: Leigh Anne WilkesPosted: 2/28/20Updated: 2/25/22

This post may contain affiliate links. Please see disclosure policy here.

overhead shot of muffins on a plate

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.

cream cheese muffins in a muffin tin

Why You’ll Love These Muffins!

Ingredients Needed

muffins on a plate

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

scoops of cream cheese filling on muffins

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.
streusel topping on muffins

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.

cream cheese muffins on a plate

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.

overhead shot of muffins on a plate

Tips from Leigh Anne

  1. 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. 
  2. To get even sized muffins I love using this scoop for evenly sized muffins.

Try these other delicious treats:

  • Small Batch Cinnamon Roll Muffins
  • Raspberry Muffins
  • Apple Muffins with Crumb Topping
  • Lemon Blueberry Muffins
4.83 from 28 votes

Cream Cheese Muffins

Recipe From: Leigh Anne Wilkes
These cream cheese muffins are filled with a lightly sweetened cream cheese mixture and topped with a crunchy sweet golden streusel topping.
serves: 18 muffins
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
Rate Recipe

Ingredients

  • 3 cups flour
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2/3 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 8 ounces cream cheese softened
  • 1 cup sugar

Topping

  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1/4 cup butter softened

Instructions

  • 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 wet ingredients with the dry ingredients
  • Stir until just moistened and combined. Don't over stir
  • Combine cream cheese and 1 cup of sugar
  • 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

Topping:

  • Combine ingredients
  • Sprinkle generously over muffins batter.
  • Bake 24 to 30 minutes until golden brown

Tips & Notes:

  • 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.

Nutrition Facts:

Calories: 349kcal (17%) Carbohydrates: 53g (18%) Protein: 4g (8%) Fat: 14g (22%) Saturated Fat: 9g (56%) Cholesterol: 40mg (13%) Sodium: 205mg (9%) Potassium: 152mg (4%) Fiber: 1g (4%) Sugar: 34g (38%) Vitamin A: 289IU (6%) Calcium: 68mg (7%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Breakfast
Cuisine:American
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  1. alya says

    Posted on 3/15 at 7:34 am

    just wooww, but i suggest adding more creamcheese just because i love it *chef kiss*

    Reply
  2. Pamy says

    Posted on 1/30 at 6:30 am

    Easy…Yummy!!

    Reply
  3. KarenBeth says

    Posted on 8/12 at 1:58 am

    Im not sure what I did wrong. I bake all the time so I know what not to do, but mine mixed up more like a thick dough, rather than a batter you could stir. That made it hard to incorporate the cream cheese mixture without over mixing it. End result was a little tough and the topping was a little crunchy for my taste. Im going to try them again this weekend and see what happens!

    Reply
  4. rhonda says

    Posted on 11/10 at 8:22 am

    These are amazing and very easy to make. My family loves them warm, with a scope of strawberry ice-cream beside them. To each their own. Yum

    Reply
    • Leigh Anne says

      Posted on 11/10 at 8:24 am

      Sounds delish!

      Reply
    • Leigh Anne says

      Posted on 11/10 at 8:29 am

      This sounds delish!

      Reply
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