• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Instant Pot Recipe Guide! download now!

FREE 5 Instant Pot Meals in 5 Minutes E Course!


Thank you for subscribing!


Your Homebased Mom

  • About
  • Latest
  • Contact
NEW! Watch on youtube!

Your Homebased Mom

Leigh Anne Wilkes

  • Recipes
    • Course
      • Appetizers
      • Beverages
      • Bread
      • Breakfast and Brunch
      • Dessert
        • Bars and Brownies
        • Cake
        • Candy and Treats
        • Cookies
        • Ice Cream
        • Pie
      • Main Dishes
      • Salads
      • Sandwiches and Burgers
      • Sauces and Dressings
      • Side Dishes
      • Soup
    • Cooking Method
      • Crock Pot
      • Grilling
      • Instant Pot
      • One Pan
      • Oven
      • Quick and Easy
      • Recipes for Two
    • Ingredients
      • Beef
      • Eggs
      • Pasta
      • Pork
      • Poultry
        • Chicken
        • Turkey
      • Seafood
      • Vegetarian
      • Gluten Free
    • Cuisine
      • American
      • Asian
      • European
      • Indian
      • Italian
      • Mediterranean
      • Mexican
    • Holiday
      • New Year’s Eve
      • Valentine’s Day
      • St. Patrick’s Day
      • Easter
      • 4th of July
      • Halloween
      • Thanksgiving
      • Christmas
  • Travel
    • Europe
    • United States
      • New York City
      • Portland
    • What To Wear
  • Life
    • Home
    • Party Ideas
    • Empty Nesters
    • Church
      • Activity Day
      • Relief Society
    • Organizational Tips
    • Recommended Reads
  • New? Start Here
  • Subscribe for weekly recipes

    FREE 5 Instant Pot Meals in 5 Minutes E Course!


    Thank you for subscribing!


Recipe Finder

  • Course
    • Appetizers
    • Beverages
    • Bread
    • Breakfast and Brunch
    • Dessert
    • Main Dishes
    • Salads
    • Sandwiches and Burgers
    • Sauces and Dressings
    • Side Dishes
    • Soup
  • Cooking Method
    • Oven
    • Crock Pot
    • Grilling
    • Instant Pot
    • One Pan
    • Quick and Easy
  • Ingredients
    • Beef
    • Eggs
    • Pasta
    • Pork
    • Poultry
    • Seafood
    • Vegetarian
    • Gluten Free
  • Cuisine
    • American
    • Asian
    • European
    • Indian
    • Italian
    • Mediterranean
    • Mexican
  • Holiday
    • New Year’s Eve
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
Home / Latest Posts / Recipes / Course / Breakfast and Brunch / Cream Cheese Muffins

Cream Cheese Muffins

Jump to Recipe Video Share
Share on:
By: Leigh Anne WilkesPosted: 2/28/22Updated: 7/03/25

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!

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.
muffins on a plate

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

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.
cream cheese 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.
overhead shot of muffins on a plate

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.

Try these other delicious treats:

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

Be sure and follow me over on You Tube for weekly cooking demos.

4.90 from 46 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 minutes
Cook:20 minutes minutes
Total:40 minutes 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.

Recommended Products

Muffin Scoop
Muffin Pan
Measuring Spoons

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
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
Tag on Insta! Leave a Rating
Previous Post
Small Batch Cornbread
Next Post
Orange Muffins

Reader Interactions

4.90 from 46 votes (37 ratings without comment)

Leave a Review Cancel reply

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Esther says

    Posted on 6/20 at 4:35 pm

    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.

    Reply
  2. Amy says

    Posted on 5/22 at 10:13 am

    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!

    Reply
    • Leigh Anne says

      Posted on 5/23 at 10:55 am

      I am so glad you found it too!! Glad you enjoyed it.

      Reply
  3. Leigh Anne says

    Posted on 2/13 at 6:42 pm

    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.

    Reply
  4. Ronda says

    Posted on 2/2 at 9:48 am

    Not bad but way to sweet. I’ll try it again with half the sugar all the way around.

    Reply
  5. Michelle Aldridge says

    Posted on 9/19 at 12:20 pm

    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!

    Reply
    • Suzanna says

      Posted on 2/2 at 7:43 pm

      Thanks so much for your comment. Often muffins need their toppings for flavour. It’s great to know these don’t as my husband doesn’t like having sugar on top.

      Reply
Older Comments
Newer Comments

Primary Sidebar

Seasonal Posts

creamsicle ice cream in a hand

Creamsicle Ice Cream

hand holding a chocolate ice cream cone

Chocolate Ice Cream Recipe

dish of lemon meringue ice cream

Lemon Meringue Ice Cream

dish of blueberry ice cream

Fresh Blueberry Ice Cream

Most Popular Posts

overhead shot of ooey gooey cake

Ooey Gooey Butter Cake

Herb Rice

chicken cooked in the microwave

How to Cook Chicken in the Microwave

crock pot tri tip roast

Slow Cooker Tri Tip

Opens in a new window Opens an external site Opens an external site in a new window

Trending Now

overhead shot of cinnamon rolls

One Hour Cinnamon Rolls

plate of smashed potatoes and a fork

Crispy Smashed Potatoes

overhead shot of bowl of almond chicken

Almond Chicken

baked riblets

Easy Oven Baked Riblets

No knead bread in a pan

Instant Pot Bread

Tomato tart pieces

Easy Tomato Tart

spoon full of mac and cheese

Crock Pot Mac and Cheese

Almond Torte

  • Crock Pot
  • Instant Pot
  • Chicken
  • Breakfast
  • Appetizers
  • Bread
  • Salad
  • Dessert

Order my Cookbook, Holiday Slow Cooker!

Buy Now!
Back to Top
  • About
  • Privacy Policy
  • Disclosure
  • Contact
© 2013–2025 Leigh Anne Wilkes Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.