This post may contain affiliate links. Please see disclosure policy here.
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.
Try these other delicious treats:
Be sure and follow me over on You Tube for weekly cooking demos.
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.
Recommended Products
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.
alya says
just wooww, but i suggest adding more creamcheese just because i love it *chef kiss*
Pamy says
Easy…Yummy!!
Kim Zartun says
Just found this site and so far the recipes sound delicious!
KarenBeth says
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!
rhonda says
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
Leigh Anne says
Sounds delish!
Leigh Anne says
This sounds delish!