Moist Cream Cheese Muffin

Moist Cream Cheese Muffin


Calling all cream cheese lovers! These Cream Cheese Muffins have cheese in the batter and in the center for a rich, creamy breakfast treat.


  • (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup (157ml) milk
  • 1/2 cup vegetable oil
  • 2 large eggs


  1. Preheat oven to 375°F. Grease the muffin pan and set aside.(Alternatively, line the cups with paper liners.
  2. Using an electric mixer on medium speed, beat the cream cheese and 1 cup of sugar until thoroughly combined and smooth. Refrigerate while you make the muffins.
  3. Whisk together the flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.
  4. In a separate bowl, stir together the milk, oil, and eggs. Pour into the well in the dry ingredients. Stir just until dry ingredients are moistened.
  5. Fold about half of the cream cheese mixture into the muffin batter.
  6. Spoon the batter into the prepared pans, filling each about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, lightly pressing the mixture into each muffin with a spoon handle.
  7. Sprinkle the topping mixture generously over the muffins.
  8. Bake 24 to 30 minutes, or until golden brown. Cool the muffins in the pan on a wire rack for 10 minutes. Then, remove the muffins from the pan to a wire rack to cool completely.