Cream Cheese Muffins Recipe
If you’ve been searching for the ultimate breakfast treat, look no further than these Cream Cheese Muffins. Buttery, tender, and filled with the tangy richness of cream cheese, each bite is a happy dance of flavors. Whether you’re whipping up a batch for a weekend brunch or packing a little homemade love into lunchboxes, these muffins make ordinary mornings exceptional—creamy on the inside, golden on the outside, and sure to leave everyone asking for the recipe. Trust me, Cream Cheese Muffins have all the comfort you crave and a burst of flavor that will brighten your day!
Ingredients You’ll Need
The beauty of Cream Cheese Muffins lies in their straightforward ingredients—each one selected to create a perfect balance of fluffy muffin and luscious, tangy filling. Here’s what you’ll need, along with tips to get bakery-quality results every time.
- All-purpose flour: The backbone for tall, tender muffins; measuring it correctly gives you a perfect crumb.
- Granulated sugar: Adds just the right touch of sweetness without overpowering the cream cheese filling.
- Baking powder: Ensures your muffins rise high and come out beautifully fluffy every time.
- Baking soda: Balances the acidity of buttermilk for a balanced rise and lovely texture.
- Salt: Enhances both the muffin and the cream cheese flavors—never skip it!
- Buttermilk: Provides tang and tenderness, keeping your muffins moist with a slight lift.
- Vegetable oil: Adds moistness without heaviness; use a neutral oil for best results.
- Large eggs: Give structure and a rich, cohesive texture to your batter.
- Vanilla extract: Rounds out flavors in both batter and filling—real vanilla makes a world of difference.
- Cream cheese (softened): The star of the show—make sure it’s room temperature for easy mixing and creamy texture.
- Powdered sugar: Sweetens the cream cheese filling smoothly and blends to silkiness.
How to Make Cream Cheese Muffins
Step 1: Prepare Your Muffin Tin
Start by preheating your oven to 375°F. Line a standard 12-cup muffin pan with paper liners or give it a good greasing if you’re skipping liners. This sets you up for easy muffin removal and a pretty presentation.
Step 2: Mix the Dry Ingredients
Grab a medium mixing bowl and whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. This way, every bite of your Cream Cheese Muffins will have even flavor and rise perfectly.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, vegetable oil, large eggs, and vanilla extract until you have a smooth, creamy mixture. The secret here is not overwhisking—you just want everything blended and velvety.
Step 4: Bring It All Together
Pour your wet mixture into the bowl of dry ingredients and gently stir. The key to tender muffins is to mix just until everything is combined—don’t worry if the batter looks a little lumpy.
Step 5: Make the Cream Cheese Filling
In a small bowl, beat the softened cream cheese together with the powdered sugar and vanilla extract. The mixture should become silky smooth and easily spoonable. This creamy center is what makes Cream Cheese Muffins so irresistible.
Step 6: Assemble the Muffins
Spoon a heaping tablespoon of muffin batter into each muffin cup. Then, drop about 1 teaspoon of your cream cheese filling right in the center. Cover with another spoonful of batter until each cup is about 3/4 full—this way, every muffin has that dreamy hidden middle.
Step 7: Bake and Cool
Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack so they set up perfectly.
How to Serve Cream Cheese Muffins
Garnishes
Sprinkle the tops with a dusting of powdered sugar just before serving for a pretty bakery finish. For an extra layer of flavor, try a pinch of cinnamon or even a few fresh berries if you want to dress them up for brunch.
Side Dishes
Cream Cheese Muffins shine alongside a bowl of fresh fruit, a simple green salad, or a frothy latte. Their just-sweet-enough flavor means they pair beautifully with savory or fruity breakfast sides, making them a versatile addition to any morning spread.
Creative Ways to Present
Pack them up in a basket lined with a cute napkin for a neighborly breakfast delivery, or stand them proudly on a cake stand for brunch. For celebrations, try mini muffin tins for bite-sized treats—everyone loves surprises hidden in the middle!
Make Ahead and Storage
Storing Leftovers
Store leftover Cream Cheese Muffins in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, with the cream cheese center keeping the crumb moist and tender.
Freezing
If you want to plan ahead, these muffins freeze beautifully. Once cooled, place them in a freezer-safe bag or container with parchment between layers, and keep them frozen for up to 2 months. Just let them thaw overnight in the fridge before enjoying.
Reheating
To recapture that just-baked warmth, microwave a refrigerated muffin for about 15–20 seconds, or pop one in a 300°F oven for a few minutes. The aroma will make anyone in your house wander into the kitchen!
FAQs
Can I use other flavors in the cream cheese filling?
Absolutely! A swirl of lemon zest, a hint of almond extract, or even a spoonful of your favorite jam mixed into the cream cheese can turn Cream Cheese Muffins into a whole new treat.
Do I have to use buttermilk?
If you don’t have buttermilk, you can make a quick substitute by stirring 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes—your muffins will still bake up tender and flavorful.
Can I add fruit to the batter?
Definitely! Blueberries, raspberries, or small dice of strawberries fold right into the batter without making it too heavy. Just dust the fruit with a little flour before mixing in to prevent sinking.
Why did my muffins come out flat?
The most common reasons are old leaveners or overmixing the batter. Make sure your baking powder and soda are fresh, and remember: mix until just combined for the best muffins with tall, domed tops!
Can I make mini Cream Cheese Muffins?
Of course! Just use a mini muffin pan and reduce the baking time to about 10–13 minutes for adorable, poppable versions—perfect for parties or lunchbox treats.
Final Thoughts
You’re going to love sharing (and tasting) these Cream Cheese Muffins. Each one is a bite-sized bundle of comfort, perfect for breakfast, snacks, or a sweet little surprise any time of day. Once you try them, this recipe will become a beloved staple in your kitchen—enjoy every single bite!
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Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cream Cheese Muffins are a delightful treat, with a moist and fluffy buttermilk muffin filled with a sweet cream cheese center. Perfect for breakfast or a snack, these muffins are sure to be a hit with everyone!
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 6 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F and prepare a muffin pan.
- Prepare dry ingredients: In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, combine buttermilk, oil, eggs, and vanilla.
- Prepare cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth.
- Assemble muffins: Layer muffin batter, cream cheese filling, and more batter into each cup.
- Bake: Bake for 18–22 minutes until golden and cooked through.
- Cool and serve: Let cool before enjoying!
Notes
- For a fruity twist, add jam or berries on top of the cream cheese layer.
- Store muffins in the refrigerator and consume within 3 days for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 11g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
