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–+ servings
Close up square image of muffins on wire rack showing the topping.
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Cream Cheese Muffins

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!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Breakfast, Dessert, Muffins
Cuisine: American
Servings: 10
Calories: 327kcal
Author: Tornadough Alli

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

  1. 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. 
  2. 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.
  3. Reduce the sugar by a few tablespoons in the filling if you use a flavored cream cheese because they have sugar already in them. 
  4. If you use unsalted butter add an additional 1/8 teaspoon salt to the muffins.
  5. 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. 
  6. Over mixing the dry ingredients into the wet ingredients will make the muffins less tender and soft.
  7. 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.
  8. These can be frozen, see above on how to do that.
  9. Easily double this recipe.

Nutrition

Calories: 327kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 156mg | Potassium: 116mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 550IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg