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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!
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.
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.
Try these other delicious treats:
Cream Cheese Muffins
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:
Esther says
These muffins turned out great! I didn’t add the topping or the cream cheese filling. I mixed 4 oz neufchatel cheese and 1 tbs sugar instead of 1/2 cup sugar because I like my baked goods to not be too sweet. My muffins baked in 20 min. I’m glad I didn’t bake it longer otherwise I know they would have been dry.
Amy says
Super delicious and not too hard to make! They are creamy yet moist and also very flavorful! They store really well too in the freezer! So glad I found this recipe! Thank you!
Leigh Anne says
I am so glad you found it too!! Glad you enjoyed it.
Leigh Anne says
Nadine, sorry you are having a problem with them. It does sound like you are overfilling the muffin tin. Be sure and let them cool for a bit before trying to remove them. Also, using muffin tin liners may help. I just made them this week and filled my tin 2/3 full and they were fine. Maybe your muffin tin is smaller.
Ronda says
Not bad but way to sweet. I’ll try it again with half the sugar all the way around.
Michelle Aldridge says
They were good and I will make them again with the following modifications to suit my preferences. I baked them at 375 for 24 minutes and they were dry. The next time I will bake at 350. Instead of trying to press the cream cheese filling into the batter, I think it will be easier to just swirl it throughout the batter. I’ll skip the topping. It was very hard and very sweet and didn’t really add anything to the muffin. However, I’m glad I found the recipe. It’s a keeper and I’ll definitely make them again with a few minor tweaks. Thanks for sharing!