Become a Better Cook in 4 Days!

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!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cream Cheese Muffins - A Family Feast

Cream Cheese Muffins

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

Ingredients

  • 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

Instructions

  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.

You may also like:

Blueberry Cream Cheese Muffins

Blueberry Cream Cheese Muffins - 25+ Best Blueberry Recipes

 Cream Cheese Crumb Bars

Cream Cheese Crumb Bars - A Family Feast

Sundried Tomato and Basil Cream Cheese Spread

Sundried Tomato Basil Cream Cheese Spread - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Marika wrote:

    Thank you these are delicious 🙂

    • Martha wrote:

      You’re very welcome Marika!

  • Shelley wrote:

    I loved this recipe, but seemed a little dry for my taste. So tried making with buttermilk and they came out super moist.
    Substitute 1 1/4 – 1 1/2 cups buttermilk for the 1 cup whole milk.
    Substitute 2 teaspoons baking powder and 3/4 teaspoon baking soda for the 4 teaspoons baking powder.
    Then I added dried cranberries because they are my favorite.

    • Martha wrote:

      Thanks for the suggestion Shelley!

  • KAS wrote:

    Bland, dry, and rubbery.

    • Martha wrote:

      Sorry you were disappointed in the flavor KAS. As noted in the post, this isn’t a super sweet muffin. The dry and rubbery texture might have been a result of overmixing and over baking.

  • Shannon wrote:

    The texture was great, very light and fluffy, but there wasn’t much flavor. I baked in two batches and swirled in cinnamon, brown sugar, and nutmeg in the second round to help. I would use this recipe again as a base for different flavors, but not on its own.

    • Martha wrote:

      Thanks for your feedback Shannon.

  • Lorena wrote:

    Make these for the kiddos ALL the time and they love them! This muffins are super easy to prepare. I make them every couple of weeks and use them as a quick breakfast grab for the kiddos when headed to school.

    • Martha wrote:

      Thanks Lorena – so glad your kids are enjoying the muffins!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.

    Close