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Cream Cheese Muffins - A Family Feast

Cream Cheese Muffins

Cream Cheese Muffins are tender and sweet thanks to cream cheese in the batter as well as a filling. A crunchy golden sugar topping is the perfect finishing touch.

Yield: 12 muffins 1x
Prep: 35 minutesCook: 25 minutesTotal: 1 hour


3 cups all-purpose flour

1 cup granulated sugar

4 teaspoons baking powder

Pinch of salt

8 ounces cream cheese at room temperature

2 whole eggs

1 cup whole milk

1 teaspoon vanilla extract

1/2 cup butter, melted and cooled (1 stick)

1/4 cup Turbinado sugar


8 ounces cream cheese at room temperature

1 teaspoon vanilla extract

2 tablespoons whole milk

3/4 cup powdered sugar


  1. Preheat oven to 400 degrees F with oven rack in top third of oven.
  2. Line a standard 12-cup muffin pan with muffin paper then spray the insides of the muffin papers with kitchen pan spray.
  3. In a large bowl, whisk flour, sugar, baking powder and salt.
  4. In the bowl of a stand mixer with the whisk attachment (could also use a hand mixer), beat cream cheese until light and fluffy, about two minutes.
  5. Add eggs one at a time with mixer running on low. Scrape and mix again to combine.
  6. Add milk, vanilla and melted butter and mix to combine. Scrape and mix again.
  7. Scrape wet ingredients into the large bowl of dry ingredients and use a sturdy wooden spoon to mix by hand just until combined.
  8. Use an ice cream scoop and divide the batter evenly between the 12 muffin cups. The batter will mound up higher than the rim of each cup.
  9. Divide the Turbinado sugar over the tops of the muffin batter in each cup.
  10. Bake for 20-25 minutes until a toothpick inserted into the center of one muffin comes out clean.
  11. Cool the pan on a wire cooling rack for five minutes, then remove each muffin and cool completely.
  12. While the muffins are baking, make the filling by placing the room temperature cream cheese into a mixing bowl. Whisk for two minutes (using a hand or stand mixer) until soft and creamy.
  13. Add the vanilla and milk and whisk to combine.
  14. Add the powdered sugar and turn mixer on low then once combined, turn up speed to make a creamy filling. Scrape once and beat again.
  15. Scrape filling into a piping bag with a quarter inch hole cut off the end. No tip needed. Refrigerate until later to firm up the filling.
  16. Once the muffins are fully cooled, use an apple corer, and rotate it into to each muffin and pull out the center. Then reinsert on slight angles to pull a little more of the center out.
  17. Use the pastry bag and fill each muffin letting the filling come up and over the top, leaving a dollop over each one.
  18. Serve immediately but refrigerate any leftover muffins up to three days covered. Can be frozen.

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Nutritional information below includes the cream cheese filling.

© Author: A Family Feast
Cuisine: American Method: baking