Cream Cheese Muffins Recipe

Introduction

Cream Cheese Muffins are rich, tender, and perfectly sweet with a delightful cream cheese swirl and crumb topping. These muffins make a delicious breakfast treat or a sweet afternoon snack that everyone will love.

Ingredients

• 1 package (8 ounces) cream cheese, room temperature
• ½ cup (62.5 g) confectioners’ sugar
• ½ package (4 ounces) cream cheese, room temperature
• ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (192 g) cake flour
• ½ teaspoon kosher salt
• 2 tablespoons (30 g) buttermilk, room temperature
• ½ cup (1 stick / 113 g) unsalted butter, cold
• ¾ cup (93.75 g) all-purpose flour
• ⅓ cup (42 g) confectioners’ sugar

Instructions

1. Step 1: Make the cream cheese swirl by mixing 8 ounces of cream cheese with ½ cup confectioners’ sugar in a small bowl. Set aside.
2. Step 2: Preheat your oven to 325°F and line a muffin tin with muffin liners.
3. Step 3: In a stand mixer fitted with the paddle attachment, beat together 4 ounces cream cheese and ¾ cup room temperature butter until smooth.
4. Step 4: Gradually add 1 ½ cups granulated sugar and beat until the mixture is lighter and fluffier, about 3 minutes.
5. Step 5: Add eggs one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
6. Step 6: Add 1 ½ cups cake flour and ½ teaspoon kosher salt. Mix until just combined.
7. Step 7: With the mixer on low, add 2 tablespoons buttermilk and mix just until incorporated. Remove the bowl from the mixer and scrape the sides to ensure everything is mixed well.
8. Step 8: Prepare the crumb topping by combining ½ cup cold unsalted butter, ¾ cup all-purpose flour, and ⅓ cup confectioners’ sugar using a food processor or fork until the butter is broken down to pea-sized pieces.
9. Step 9: Fill each muffin cup halfway with the batter.
10. Step 10: Add 2–3 teaspoons of the cream cheese swirl to each muffin cup, then fill the cups the rest of the way with the remaining batter.
11. Step 11: Use a toothpick to gently swirl the batter and cream cheese together in each muffin cup.
12. Step 12: Evenly top each muffin with the crumb topping.
13. Step 13: Bake for 30–35 minutes until golden and a toothpick inserted near the center comes out clean.
14. Step 14: Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use room temperature ingredients to ensure smooth batter and even baking.
• Add a handful of fresh blueberries or raspberries to the batter for a fruity twist.
• For extra flavor, sprinkle cinnamon into the crumb topping before baking.
• If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar as a substitute.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat muffins in the microwave for 15-20 seconds or warm them in a preheated oven at 325°F for 5-7 minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of the package measurements given?

Yes, the recipe calls for two separate portions of cream cheese totaling 12 ounces. You can use one 8-ounce package and half of a 8-ounce package or adjust accordingly.

Can I make these muffins dairy-free?

You can substitute dairy ingredients with plant-based alternatives, such as vegan cream cheese and butter substitutes, but the texture and flavor may vary slightly.

Cream Cheese Muffins Recipe

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★★★★★

4.9 from 96 reviews

• Author: Hugo
• Total Time: 55 minutes
• Yield: 12 muffins 1x

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Description

Delicious and creamy cream cheese muffins with a soft, tender crumb and a buttery crumb topping. These muffins feature a swirled cream cheese filling that adds a rich, tangy flavor, making them a perfect treat for breakfast or an afternoon snack.

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Ingredients

Scale 1x2x3x

Cream Cheese Swirl

• 1 package (8 ounces) cream cheese, room temperature
• ½ cup (62.5 g) confectioners’ sugar
• ½ package (4 ounces) cream cheese, room temperature

Muffins

• ¾ cup (1 ½ sticks / 170 g) unsalted butter, room temperature
• 1 ½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 ½ cups (192 g) cake flour
• ½ teaspoon kosher salt
• 2 tablespoons (30 g) buttermilk, room temperature

Crumb Topping

• ½ cup (1 stick / 113 g) unsalted butter, cold
• ¾ cup (93.75 g) all-purpose flour
• ⅓ cup (42 g) confectioners’ sugar

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Instructions

1. Prepare Cream Cheese Swirl: In a small bowl, mix together the 8 ounces cream cheese and ½ cup confectioners’ sugar until smooth. Set aside while preparing the muffin batter.
2. Preheat Oven and Prepare Muffin Tin: Preheat the oven to 325°F (163°C). Line a muffin tin with muffin liners.
3. Combine Cream Cheese and Butter for Batter: In the bowl of a stand mixer fitted with the paddle attachment, combine ½ package (4 ounces) cream cheese and ¾ cup unsalted butter until smooth.
4. Add Sugar: Gradually add 1 ½ cups granulated sugar to the cream cheese and butter mixture. Beat until the mixture becomes lighter and fluffier, approximately 3 minutes.
5. Add Eggs and Vanilla: Add the 3 large eggs one at a time, beating well after each addition to fully incorporate. Then add 1 teaspoon vanilla extract and mix well.
6. Add Dry Ingredients: Add 1 ½ cups cake flour and ½ teaspoon kosher salt to the batter. Mix until just combined, ensuring not to overmix.
7. Incorporate Buttermilk: With the mixer on low speed, add 2 tablespoons buttermilk and mix until just incorporated.
8. Scrape Bowl: Remove the mixer bowl and scrape the sides with a rubber spatula to ensure all ingredients are well combined.
9. Prepare Crumb Topping: Using a food processor or fork, combine ½ cup cold unsalted butter, ¾ cup all-purpose flour, and ⅓ cup confectioners’ sugar. Process or mix until the butter is broken down to pea-sized pieces and the mixture forms a crumbly texture.
10. Assemble Muffins – First Layer: Fill each lined muffin cup halfway with the muffin batter.
11. Add Cream Cheese Swirl: Spoon 2-3 teaspoons of the prepared cream cheese swirl onto the batter in each muffin cup.
12. Top with Remaining Batter: Add the remaining muffin batter over the cream cheese swirl to fill each muffin cup.
13. Swirl Batter and Cream Cheese: Using a toothpick, gently swirl the batter and cream cheese swirl together in each muffin cup to create a marbled effect.
14. Add Crumb Topping: Evenly sprinkle the crumb topping over each muffin, covering the tops thoroughly.
15. Bake Muffins: Place the muffin tin in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the muffin center comes out clean.
16. Cool Muffins: Remove muffins from the oven and allow them to cool in the tin for about 10 minutes. Then transfer the muffins to a wire rack to cool completely.

Notes

• Ensure all dairy ingredients like cream cheese, butter, eggs, and buttermilk are at room temperature for better mixing and texture.
• Do not overmix the batter after adding the flour to avoid dense muffins.
• The crumb topping should have pea-sized butter pieces for the perfect crumbly texture.
• Use muffin liners to prevent sticking and make for easier cleanup.
• The swirl can be adjusted in quantity to increase or reduce the cream cheese flavor.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cream cheese muffins, cream cheese swirl, crumb topping muffins, soft muffins, breakfast muffins, creamy muffins