There’s something undeniably magical about biting into soft, tender Cream Cheese Muffins and discovering that sweet, creamy center tucked inside. These muffins are a dreamy combination of moist, cake-like crumb with a hint of tang and a little surprise of silky cream cheese in every bite—they’re perfect any time of day, whether you’re fueling your morning, taking an afternoon break, or craving a late-night treat with your favorite mug of coffee or tea.

Cream Cheese Muffins Recipe - Recipe Image

Ingredients You’ll Need

All you need are some kitchen staples and a few special ingredients to whip up these Cream Cheese Muffins. Each addition plays a big role, whether it’s building structure, creating flavor, or adding that all-important creamy surprise in the center!

All-purpose flour: The sturdy base for your muffins, ensuring a tender but substantial texture.
Baking powder: Lifts the muffins for that perfect, fluffy crumb.
Baking soda: Adds just the right amount of rise, especially when paired with sour cream.
Salt: Awakens all the flavors, making even the sweet notes shine brighter.
Unsalted butter (softened): Gives richness and moisture—make sure it’s soft for easy mixing!
Granulated sugar: Sweetens the muffin batter and helps with that classic tender bite.
Large eggs: Bring structure and help everything hold together while delivering richness.
Vanilla extract: Rounds out the flavors with a beautiful, aromatic warmth.
Sour cream: Delivers wonderful moisture and a subtle tang, making the crumb irresistibly soft.
Cream cheese (softened): The star of the show—this creamy filling sets these muffins apart.
Powdered sugar: Sweetens the cream cheese filling to just the perfect level.
Vanilla extract (for filling): Adds that extra hint of vanilla to the luscious center.
Optional coarse sugar for topping: Creates a sparkling crunch that’s as beautiful as it is tasty.

How to Make Cream Cheese Muffins

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 350°F and place paper liners in your muffin tin. This step sets you up for easy clean-up later and helps each muffin keep its pretty shape—and who doesn’t want gorgeous Cream Cheese Muffins?

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Give these dry ingredients a quick, thorough whisk to ensure your muffins bake up evenly and with just the right rise.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—this usually takes a couple of minutes. Creaming these together adds air, creating that lovely soft texture in your muffins.

Step 4: Add Eggs, Vanilla, and Sour Cream

Now, one at a time, beat in the eggs, mixing well after each. Stir in the vanilla extract and sour cream until everything’s beautifully combined. The sour cream not only keeps the muffins moist but also adds a delicate tang.

Step 5: Combine Wet and Dry Mixtures

Gradually add your dry ingredients to the wet, stirring just until everything is combined—be careful not to overmix! This ensures tender, not tough, Cream Cheese Muffins every time.

Step 6: Prepare the Cream Cheese Filling

In a small bowl, mix the softened cream cheese, powdered sugar, and half a teaspoon of vanilla extract until smooth and creamy. This is your secret weapon: that dreamy filling hidden inside every muffin.

Step 7: Portion, Fill, and Bake

Spoon muffin batter into each liner, filling them about halfway. Add a generous teaspoon of the cream cheese filling to the center, then cover it with more batter so each cup is around three-quarters full. Sprinkle tops with coarse sugar if you’d like an irresistible sparkle and crunch. Bake for 18 to 22 minutes, until a toothpick inserted into the muffin part (not the center filling!) comes out clean. Let them rest in the pan for 5 minutes before transferring to a rack to cool completely.

How to Serve Cream Cheese Muffins

Garnishes

You can create a bakery-worthy finish at home by sprinkling extra coarse sugar over the tops before baking, which gives every muffin a gorgeous sparkle and a little crunch. For special occasions, dust with a bit more powdered sugar right before serving—simple but stunning!

Side Dishes

Cream Cheese Muffins truly shine alongside a handful of fresh, seasonal fruit, a creamy Greek yogurt parfait, or even a savory breakfast omelet for a balanced start to the day. They’re happy to fit into both sweet and savory spreads, making them a perfect brunch companion.

Creative Ways to Present

If you’re hosting or gifting, arrange the muffins in a rustic basket lined with a pretty napkin, or stack them high on a cake stand with fresh berries scattered around. For individual treats, slip them into cute parchment paper bags and tie off with twine—such a heartwarming touch for friends or neighbors!

Make Ahead and Storage

Storing Leftovers

Let your Cream Cheese Muffins cool to room temperature before storing. Place them in an airtight container and keep at room temperature for up to 2 days or in the fridge for up to 5 days to keep that creamy filling fresh and delicious.

Freezing

These muffins freeze beautifully! Once completely cooled, wrap each muffin snugly in plastic wrap, then pop them in a zip-top freezer bag. They’ll stay moist and tender for up to 2 months—perfect for prepping breakfasts ahead or unexpected cravings.

Reheating

To reheat, simply let a muffin thaw overnight in the fridge or microwave it, unwrapped, for 20–30 seconds until gently warm. If you like, you can perk them up in the oven for about 5 minutes at 300°F to restore that just-baked aroma and texture.

FAQs

Can I add fruit or chocolate chips to the muffins?

Absolutely! Stir in up to half a cup of blueberries, raspberries, or mini chocolate chips to the batter for a pop of flavor and color. Just be sure to fold them in gently so the muffins stay tender.

What’s the best way to soften cream cheese for the filling?

Bring your cream cheese to room temperature by leaving it out on the counter for about 30 minutes. If you’re in a rush, cut it into small cubes and microwave on low power in short bursts, checking frequently until just soft—not melted.

Why did my muffins sink in the middle?

This sometimes happens if the muffins are underbaked or your oven temperature is off. Make sure to test the muffin (not the center filling) with a toothpick, and resist opening the oven door too early during baking.

Can I use low-fat or non-dairy cream cheese?

Yes, you can, but the texture and taste may be a bit different—creamier and richer is always best with full-fat cream cheese, but low-fat or plant-based options will work if needed for dietary reasons.

Do Cream Cheese Muffins have to be refrigerated?

While the muffins are fine at room temperature for a day or two, the cream cheese filling will stay freshest if stored in the fridge—especially during warm weather or if you plan on keeping them for several days.

Final Thoughts

If you’re looking for a fail-proof treat to brighten your kitchen and impress anyone lucky enough to try one, Cream Cheese Muffins are the answer. There’s just something extra joyful about that creamy middle! Give them a whirl and discover how easy and comforting homemade muffins can be.

Cream Cheese Muffins Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in these delicious Cream Cheese Muffins that are soft, moist, and filled with a sweet cream cheese surprise. Perfect for breakfast or as a snack, these muffins are a delightful treat for any time of day.

Ingredients

Scale

Dry Ingredients:

1 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
4 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract (for filling)

Optional: coarse sugar for topping

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Instructions

Preheat and Prepare: Preheat oven to 350°F and line a muffin tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, beat butter and granulated sugar until light and fluffy.
Add Wet Ingredients: Add eggs one at a time, then mix in vanilla extract and sour cream until combined.
Combine and Fill: Gradually add dry ingredients to wet mixture. In a separate bowl, mix cream cheese, powdered sugar, and vanilla for filling. Fill muffin liners with batter, add cream cheese filling, cover with more batter, and sprinkle with coarse sugar.
Bake: Bake for 18–22 minutes until a toothpick inserted into the muffin comes out clean.
Cool and Serve: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.