A tasty breakfast or dessert, these Cream Cheese Muffins are simple but filled with all the flavor. One recipe that you will want to make over and over!
I love a good breakfast and muffins happen to be one of those dishes that I will grab if they are around.
These Cream Cheese Muffins have always been one of my favorites. You have the muffins themselves, a filling and a topping. So all the flavors but yet not overwhelming.
They are also super family friendly, kids love them just as much as adults. They also come together in just over 30 minutes.
If you want a breakfast or dessert that you can have on hand for a few days, then these Cream Cheese Muffins are it!
That is another thing I love about some sweeter breakfast recipes is that they can double as dessert!
If you have been looking for a tasty and fun muffin recipe that everyone loves then you have to add these to your menu.
Some of my other favorite breakfast recipes that we have on our site include: Pancake Bread, Cinnamon Sugar Twist Donuts and Pecan Sticky Buns.
WHY THIS RECIPE WORKS:
- While the recipe looks complicated it isn’t it just has different parts from the muffins, the filling and the topping.
- These make a great breakfast or dessert, a 2 for 1!
- With just over 35 minutes, you have a quick recipe.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Granulated sugar
All-purpose flour
Unsalted butter
Cream cheese
Cornstarch
Vanilla extract
Baking powder
Ground cinnamon
Salt
Sour cream
Egg
Milk
Salted butter
HOW TO MAKE CREAM CHEESE MUFFINS, STEP BY STEP:
- Preheat your oven to 350 degrees F and line a muffin tin with liners.
- To make the topping, In a small bowl whisk together the sugar and flour.
- Add the butter and use a fork to mix the mixture together until it’s crumbly.
- To make the filling, in a medium mixing bowl use a hand mixer to mix all the ingredients together until well combined.
- To make the muffins, In a small mixing bowl whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, add the sugar, sour cream, egg, milk, and vanilla extract.
- Use a hand mixer to mix until well combined. Pour the melted butter over the top and mix until well combined.
- Add the dry ingredients and mix until just combined.
- Add about 2-3 teaspoons of the batter in each muffin liner followed by about a tablespoon of the cream cheese mixture. Tap the muffin tin on a counter to help settle the mixtures so there’s not air inside.
- Add another 2-3 teaspoons of batter on top followed by sprinkling the topping over the top and tap again. The liners will be mostly full.
- Bake for about 18-21 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Remove from the oven and let the muffins cool for about 5 minutes in the tin and then remove to continue cooling on a wire cooling rack.
- Serve warm or cooled.
CAN I USE A FLAVORED CREAM CHEESE?
Yes! These would work great with a flavored cream cheese and also will give you different options. Some flavors you can use include:
- Strawberry
- Blueberry
- Honey
- Pumpkin
- Mixed Berry
If you do decide to use a flavored cream cheese in this recipe, cut back your sugar by a few Tablespoons since these already have sugar in them.
DO I HAVE TO USE THE CINNAMON?
We highly suggest using the cinnamon, we do not use it for a flavoring aspect but it helps bring out the flavor of the cream cheese and vanilla.
If you do not want to use the cinnamon that is fine, the flavors will still come through.
If you want more cinnamon flavor then double the cinnamon in the recipe.
WHY DO I NEED TO TAP MY MUFFIN TIN ON THE COUNTERTOP?
If you don’t tap the baking tin on the counter to help settle your muffins you risk having gaps in the muffins and over filling them.
This just helps release any air bubbles as well, so make sure that you don’t skip this step.
CAN I DOUBLE THIS RECIPE?
Yes absolutely. Since this doesn’t make a normal batch of 12 and only 10 and you want more then I highly suggest doubling the recipe.
Also these keep well so doubling the recipe will ensure that you have some leftover to eat later or freeze.
HOW TO STORE:
These can be stored in an airtight container in the refrigerator where they will keep for up to 3 days.
You can also freeze this recipe, place in a freezer bag or container and they will keep in the freezer for up to 2 months.
To defrost remove to the refrigerator until thawed. Place in the microwave for about 10-20 seconds to reheat.
TIPS AND TRICKS:
- It’s okay if your cream cheese filling isn’t perfectly in the middle of the batter. A rustic muffin is what we are going for here.
- If you want to flavor these muffins a very easy way to do it is to use a flavored cream cheese, see above for some flavor ideas.
- Reduce the sugar by a few tablespoons in the filling if you use a flavored cream cheese because they have sugar already in them.
- If you use unsalted butter add an additional 1/8 teaspoon salt to the muffins.
- If you don’t tap the baking tin on the counter to help settle your muffins you risk having gaps in the muffins and over filling them.
- Over mixing the dry ingredients into the wet ingredients will make the muffins less tender and soft.
- The small amount of cinnamon in this recipe just enhances the cream cheese and vanilla flavor. If you want this to taste like cinnamon, double the cinnamon in the mixture.
- These can be frozen, see above on how to do that.
- Easily double this recipe.
Looking for a tasty and filling breakfast recipe? Then you cannot go wrong with these Cream Cheese Muffins.
If you like this recipe you might also like:
If you’ve tried these CREAM CHEESE MUFFINS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cream Cheese Muffins
Ingredients
Topping:
- 2/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 Tablespoons butter softened
Filling:
- 6 ounces cream cheese softened
- 4 Tablespoons granulated sugar
- 1 ½ teaspoons cornstarch
- 1 teaspoon vanilla extract
Muffins:
- 1 cup all-purpose flour
- 1 ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon salt
- ½ cup granulated sugar
- 1/3 cup sour cream
- 1 large egg
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 4 Tablespoons salted butter melted and cooled slightly
Instructions
- Preheat your oven to 350 degrees F and line a muffin tin with liners.
- To make the topping, In a small bowl whisk together the sugar and flour.
- Add the butter and use a fork to mix the mixture together until it’s crumbly.
- To make the filling, in a medium mixing bowl use a hand mixer to mix all the ingredients together until well combined.
- To make the muffins, In a small mixing bowl whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, add the sugar, sour cream, egg, milk, and vanilla extract.
- Use a hand mixer to mix until well combined. Pour the melted butter over the top and mix until well combined.
- Add the dry ingredients and mix until just combined.
- Add about 2-3 teaspoons of the batter in each muffin liner followed by about a tablespoon of the cream cheese mixture. Tap the muffin tin on a counter to help settle the mixtures so there’s not air inside.
- Add another 2-3 teaspoons of batter on top followed by sprinkling the topping over the top and tap again. The liners will be mostly full.
- Bake for about 18-21 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Remove from the oven and let the muffins cool for about 5 minutes in the tin and then remove to continue cooling on a wire cooling rack.
- Serve warm or cooled.
Notes
- It’s okay if your cream cheese filling isn’t perfectly in the middle of the batter. A rustic muffin is what we are going for here.
- If you want to flavor these muffins a very easy way to do it is to use a flavored cream cheese, see above for some flavor ideas.
- Reduce the sugar by a few tablespoons in the filling if you use a flavored cream cheese because they have sugar already in them.
- If you use unsalted butter add an additional 1/8 teaspoon salt to the muffins.
- If you don’t tap the baking tin on the counter to help settle your muffins you risk having gaps in the muffins and over filling them.
- Over mixing the dry ingredients into the wet ingredients will make the muffins less tender and soft.
- The small amount of cinnamon in this recipe just enhances the cream cheese and vanilla flavor. If you want this to taste like cinnamon, double the cinnamon in the mixture.
- These can be frozen, see above on how to do that.
- Easily double this recipe.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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