We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
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.
Ingredients
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
Filling
8 ounces cream cheese at room temperature
1 teaspoon vanilla extract
2 tablespoons whole milk
3/4 cup powdered sugar
Instructions
- Preheat oven to 400 degrees F with oven rack in top third of oven.
- Line a standard 12-cup muffin pan with muffin paper then spray the insides of the muffin papers with kitchen pan spray.
- In a large bowl, whisk flour, sugar, baking powder and salt.
- 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.
- Add eggs one at a time with mixer running on low. Scrape and mix again to combine.
- Add milk, vanilla and melted butter and mix to combine. Scrape and mix again.
- Scrape wet ingredients into the large bowl of dry ingredients and use a sturdy wooden spoon to mix by hand just until combined.
- 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.
- Divide the Turbinado sugar over the tops of the muffin batter in each cup.
- Bake for 20-25 minutes until a toothpick inserted into the center of one muffin comes out clean.
- Cool the pan on a wire cooling rack for five minutes, then remove each muffin and cool completely.
- 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.
- Add the vanilla and milk and whisk to combine.
- 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.
- 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.
- 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.
- Use the pastry bag and fill each muffin letting the filling come up and over the top, leaving a dollop over each one.
- Serve immediately but refrigerate any leftover muffins up to three days covered. Can be frozen.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Notes
Nutritional information below includes the cream cheese filling.
Find it online: https://www.afamilyfeast.com/cream-cheese-muffins/
