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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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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.
Prep:20 minutes
Cook:20 minutes
Total:40 minutes
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.
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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%)
Lisa Zaino Peters says
They were awesome… I also whipped up some cream cheese with a little of the frozen strawberries sprinkled in sugar I had from the garden to just drizzle a bit to make a little glaze and they tasted almost like cheesecake cupcakes!!!! Turned a breakfast treat into a bright dessert!!!!!
Leigh Anne says
Love the addition of the strawberries. So glad you enjoyed them.
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?
Leigh Anne says
Julie, Not sure I would have to experiment a bit. You could try adding some pumpkin into the cream cheese mixture
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!!!
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.
Leigh Anne says
Yes – all purpose flour! You can always assume with my recipes it is all purpose unless otherwise specified. Stay cool and enjoy!
Aims says
Thanks!! =)
Pam says
Do these freeze well?
Leigh Anne says
Pam, I have never frozen them. Not a big fan of frozen cream cheese but it might be worth a try.
Pam says
Yeah I was wondering about freezing them because of the cream cheese. I’ll give it a try though. Thx for your response!