While wandering around the bakery section of the grocery store, I passed some cream cheese muffins. I thought they looked and sounded good, although I didn’t buy any. For one thing, I’d probably eat them all myself. For another, if I made them at home with stuff I already had on-hand, I could make triple the amount for the cost of a $2 brick of cream cheese. And frankly, they’d probably taste better! So I made my own Cream Cheese Muffins:
With brown sugar streusel on top.
Which of course, is the best part.
I tell you, when you get an idea in your head or you go searching for a recipe, there is nothing more maddening that not being able to really filter your search. I felt like typing into Google, “I want to find a recipe for a cream cheese muffin with a streusel topping that does NOT include pumpkin or carrot or a cream cheese filling. Why can’t you find that for me?!” Okay, granted, I never fully and completely grasped how to do a proper Boolean search, but Google really should’ve been able to find me something when I typed in “cream cheese streusel muffins NO pumpkin.” I even dropped the “NO pumpkin,” and in both cases the first recipe to pop up contained pumpkin. I love pumpkin, but only from late September through maybe February. And it’s not late September yet.
Anyway, the closest I found to what I wanted was this recipe. It still wasn’t exactly what I was looking for (cue U2), but I tweaked it to suit my needs. I am mostly pleased with the results.
Preheat oven to 375 degrees F. Line a muffin tin with paper liners and set aside.
Whisk together the flour, 1 C of sugar, baking powder, and salt in a large bowl. Make a well in the center of the dry ingredients.
In a smaller bowl stir together milk, oil, and eggs. Pour all at once into the center of the dry ingredients and stir until just moistened (the batter will be VERY thick).
Combine cream cheese and the other 1/2 C of sugar. Gently fold this mixture into the muffin batter (Streaks of the cream cheese are OK).
Using a large scoop (3 Tbsp), fill muffin tins about 2/3 full with batter.
In a small bowl, mix together the flour, brown sugar, butter and cream cheese, until the mixture resembles coarse crumbs. Sprinkle generously over muffins Bake 24 to 30 minutes or until golden brown. Let cool in pan for 10 minutes, then remove to a wire rack to continue cooling.