Calling all cream cheese lovers! These Cream Cheese Muffins have cheese in the batter and in the center for a rich, creamy breakfast treat.
Ingredients
- (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
Instructions
- Preheat oven to 375°F. Grease the muffin pan and set aside.(Alternatively, line the cups with paper liners.
- 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.
- Whisk together the flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.
- 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.
- Fold about half of the cream cheese mixture into the muffin batter.
- 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.
- Sprinkle the topping mixture generously over the muffins.
- 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.
