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M moist and delicious Cream Cheese Muffins - lightly sweet with a crunchy, sugar topping.

When I was younger, before you could find just about any kind of recipe you might want by searching online, I used to collect recipes.  Some were shared with me by family and friends; others I clipped from the pages of newspapers and magazines to try ‘someday’.

I still have a recipe binder full of those shared and collected recipes, and even today, it’s fun for me to go back and look through that binder – sometimes for inspiration when developing a new recipe, sometimes rediscovering a great recipe that I had long forgotten about, or finally trying a recipe that I had clipped out of a magazine but never made.

M moist and delicious Cream Cheese Muffins - lightly sweet with a crunchy, sugar topping.

This recipe for Cream Cheese Muffins is one of those recipes that I clipped but only recently made.  It was originally called “Katy’s Cream Cheese Muffins” but I didn’t save the story of who Katy is, or how these muffins came about (my apologies to Katy whoever you are)!

These are simple, but amazing muffins!  They are moist and delicious and very lightly sweetened – they are perfect served warm out of the oven with butter and jam.  These cream cheese muffins bake up tall and round, and we sprinkled them with coarse turbinado sugar giving them that sweet, crunchy, and perfectly golden muffin top!

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Cream Cheese Muffins - A Family Feast

Cream Cheese Muffins

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12 servings


  • 3 cups flour
  • ¾ cup sugar
  • 4 teaspoons baking powder
  • Pinch of salt
  • 8 ounces cream cheese, room temperature
  • 2 eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup butter, melted and cooled
  • ¼ cup of turbinado sugar


  1. Preheat oven to 400 degrees.
  2. Place a muffin liner inside each opening of a large muffin pan. Spray each liner lightly with non-stick cooking spray.
  3. Sift flour, sugar, baking powder and salt into a large mixing bowl.
  4. In the bowl of a stand mixer, beat the room temperature cream cheese until light and creamy. Add eggs and beat until smooth. Add milk, vanilla and melted butter and mix thoroughly.
  5. Pour the cream cheese mixture into the bowl with the flour mixture and using a large wooden spoon, mix until completely combined.
  6. Using an ice cream scoop, spoon the batter evenly into the 12 prepared muffin cups. Sprinkle the tops generously with the turbinado sugar.
  7. Bake for 20-25 minutes or until the muffins are firm and just beginning to brown.
  8. Serve with butter and jam.

Disclosure: This post contains affliliate links.

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  • Melissa Hunziker wrote:

    I didn’t like these muffins. Texture was nice, and easy recipe but no taste. Taste reminded me more of a biscuit.

    • Martha wrote:

      Thanks for your feedback Melissa.

  • Pamela wrote:

    Hi Martha, I was looking for a cream cheese muffin recipe and happened upon your website. Can you answer these questions please: 1. Is this recipe for the large size? I would like to make the regular cupcake size muffins.
    2. For the regular size muffins, what is the oven temperature? Sill 400 the whole time? Or, do you turn the oven to 350?
    3. Can I add a streusel topping on top? Will this batter hold up? Thanks for your time, Pamela

    • Martha wrote:

      Hi Pamela – The recipe is written for a standard-sized 12 muffin pan. You can definitely add a streusel topping if you’d like. Enjoy!

  • MRS. G.Austin wrote:

    Very easy and moist. I played around with the mix after i got out the first regular cream cheese muffins as this recipie calls. I added some walnuts of and then bluberries to the last 6.

    I ended up making 15 good size muffins idk about the rest.

    Although, nxt time I’ll add an extra 4 oz. Of cream cheese just to get some more of that flavor.

    Will keep 😉

    • Martha wrote:

      Thanks Mrs. Austin! So glad you enjoyed the recipe – and great additions!

  • Jes wrote:

    Love this recipe! Has anyone tried this in a mini muffin tin? Thinking about trying it.

    • Martha wrote:

      Hi Jes – I haven’t myself but it should work. Just adjust the baking time down (they will bake faster as mini muffins). Enjoy!

  • Jenica wrote:

    I just made this.
    I love the look of these muffins, but waaaayyy too much flour – you can still taste the flour even after it’s baked. Granted, I dud substituted the milk for yogurt, but it couldn’t have altered the taste that much.

    • Martha wrote:

      Hi Jenica – Thanks for your feedback. I’m not exactly sure of your substitutes (the recipe doesn’t have milk or yogurt?) but either way, I’m sorry you were disappointed in the recipe.

      • Patty S wrote:

        Martha, the recipe clearly calls for one cup of whole milk. Now I’m confused.

        • Martha wrote:

          Yes – you are correct Patty. (What was I thinking?!?) Thank you for taking the time to write to us!

  • Joy wrote:

    I only have 4 oz of cream cheese (made some cream cheese frosting and needed a little more cream cheese). Will that be okay? Do.I need to cut the recipe to accommodate?

    • Martha wrote:

      Hi Joy – The cream cheese does help to give the muffins their moisture so ideally you should use the full 8 ounces. I haven’t tried making it with less so I can’t say for sure if it will still work out. (If you try it – please let us know!)

      • Joy wrote:

        I got off my big black lazy butt and bought a package of cream cheese lol. I don’t know about you but I didn’t get 12 muffins, actually got 24. They are in the oven now. Batter tasted yummy! (I know, I know I’m not supposed to eat raw batter but I can’t control it) lol

        • Martha wrote:

          Hope you enjoy the recipe Joy! We got 12 muffins – we really loaded the muffin cups up with batter. If your muffins are smaller the cooking time might be less than what is written in the recipe!

  • Roby wrote:

    I just made these and can’t wait to try them. The only difference in mine are lemon extract, I put a spoon of blackberry preserves down the middle and added a white crunchy topping.

    • Martha wrote:

      Sounds great Roby! Thanks for visiting our site!

  • Miss wrote:

    I had some cream cheese to use up and found your recipe. These were so tender and delicious! I added 2 tsp of cinnamon to the batter and instead of the sugar topping, I double dipped them in a maple glaze after they baked by mixing: 3 Tbsp melted butter, 1 c powdered sugar, 3/4 tsp vanilla extract, 1/2 tsp maple flavoring and 2 Tbsp hot water. I got 23 regular size muffins that rose nicely! Next time I’ll put them a little higher in my oven though because the bottoms browned a little more than I would have liked. This is a great recipe that we’ll definitely make again! Thank you!

    • Martha wrote:

      Sounds delicious! Thanks for the suggestion!

  • Deana wrote:

    This sounds like a great recipe. The muffins look gorgeous with the sugar crust on top. I can’t get turbinado sugar here though. What would be a good substitute? Brown sugar?

    • Martha wrote:

      Hi Deana – The original recipe used regular white sugar so I’d recommend using that versus the brown sugar! Thanks for visiting our site!

    • Myrna Fincher wrote:

      Use Raw Sugar in place of Turbinado Sugar. It is a great topping for anything

      • Martha wrote:

        Thanks Myrna!

  • Cara Ivey wrote:

    I love this post! My Grandmother has 2 spiral notebooks that has a recipe clipping taped to each page, front and back. Recipes off of product boxes, newspapers, ect.

    We recently pulled out the “White Trash” cookbooks (her name for them, not ours) and and made copies of recipes we wanted to try. That was so much fun.

    These muffins look great!

    • Martha wrote:

      Thanks Cara! My mom did the same thing – notebooks and boxes of recipe clippings! (Guess I take after her just a little…) She always talked about someday publishing a cookbook called ‘1001 Recipes I Never Tried’

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