Cream Cheese Muffins

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:

Cream Cheese Muffins
With brown sugar streusel on top.

Cream Cheese Muffins 2
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.

Cream Cheese Muffins 3

Yield: 18-24

Cream Cheese Muffins

Cream Cheese Muffins
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


For the muffins:

  • 3 C flour
  • 1 1/2 C sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • 2/3 C milk
  • 1/2 C canola oil
  • 2 large eggs
  • 8 ounces cream cheese, softened and divided

For the topping:

  • 1/2 cup all-purpose flour
  • 1 C brown sugar
  • 1/4 C butter, softened
  • 1/4 C cream cheese


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.

Did you make this recipe?

Tag it on Instagram using #tramplingroserecipes

Pleased enough that I made a batch to take into work, because I am a nice person. Sometimes, anyway.

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4 Replies to “Cream Cheese Muffins”

  1. Thank you for sharing! I, too, was searching for a (moist and delicious) cream cheese streusel muffin, similar to one I had tasted in the past. I searched some of my more familiar “go-to” sites for a recipe and then resorted to Google, only to be inundated with pumpkin, blueberry, lemon and carrot muffin recipes! Ugh! I will be trying this recipe and hope it is close enough to what I am looking for! :)

    • You’re welcome! They’re not quite as sweet as I’d expected (not that it stopped me from eating a ton of them!)…If you want a sweeter muffin, I’d suggest adding a full cup of sugar to the cream cheese in step #4, instead of just half. Hopefully you enjoy them! :)

  2. I just made these. I cut the recipe by 25% and got 12 large muffins. They are very good next time I may add some vanilla flavor to the batter. I also stacked the batter/cream cheese/batter/streusel. They came out good.

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