Cream Cheese Muffins
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These super-easy cream cheese muffins are fluffy, moist, and scented with lemon zest and vanilla. They are simple, easy to customize, and every last crumb is just delicious.
Published in Jan 2023/updated in Jan 2026
I have shared quite a few cream cheese recipes here on the blog. Not only do I LOVE adding dollops of this tangy, fresh cheese to my pasta recipes, but I also use it in my baked goods to achieve a wonderfully moist and rich crumb.
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Today, I’m back again with a cream cheese muffin recipe that is easy to make, freezer-friendly, and perfect for a snack or breakfast. I’ve just added a few tweaks, new photos, and I want to encourage you to give them a try as they are sooo good.
The recipe uses minimal prep time and the straightforward muffin method: dry ingredients and liquid ingredients are combined in separate bowls. Next, mix them together, bake the batter into muffins, and puff… your cream cheese muffins are done!
They are moist, with hints of lemon and vanilla, not overly sweet, and would taste great on their own, but even more delicious with a smear of jam or a drizzle of honey. YUM.
I didn’t add any streusel topping here, as I love them simple, fluffy, and delicious as they are.
This muffin batter base is also perfect with your favorite add-ins. I’ve baked them with chocolate chips, with raisins, with berries. They are all yummy options!!
Such a great treat to bake this week!
List of the ingredients
- Cream cheese
- Egg
- Sugar
- Vegetable oil
- Lemon & vanilla extract
- Flour
- Salt + baking powder
How to make cream cheese muffins
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Let’s start with the muffin method: whisk the wet ingredients in one bowl, and mix the dry ingredients in another bowl.
- Next, add the dry ingredients to the wet ingredients, then use a spatula to stir until just combined; a few lumps are ok. Don’t over-stir.
- Fill your muffin cups, bake for about 15 minutes, and ENJOY!
Note: Bake the muffins for the first 5 minutes at a high temperature, then reduce the temperature for the remaining baking time. This initial hot burst lifts the muffins, creating a solid dome, while baking at a lower temperature for the rest of the time cooks the center.
Recipe notes
Ingredients and substitutions
Flour: All-purpose flour is the base for a light, fluffy cream cheese muffin.
Egg: Use a medium-sized egg at room temperature to bind all the ingredients.
Sugar: You can use white or brown sugar for the batter, but I’ve never tested honey or maple syrup for sweetening in this recipe. I also sprinkled them with powdered sugar for a pretty and snowy coating (optional, but lovely).
Cream cheese: It adds so much moisture. I use soft cream cheese for this recipe (the spreadable sold in the tub, the only one I find here in the UK), but I think this recipe would work with the block cream cheese as well. If you use the block, beat it well after adding an extra tablespoon of milk to the batter.
Vegetable oil: For a quick and easy muffin recipe, I usually use olive oil or cold-pressed rapeseed oil (the equivalent of canola oil here in the UK). It’s quick and convenient, the flavour is not overpowering, and it keeps the muffins moist. Your favorite vegetable oil or melted coconut oil would work just fine.
Lemon and vanilla extract: This combination is truly a must. It’s fresh and adds extra flavor, and these muffins don’t taste quite the same without it. You can also add orange zest, another lovely flavor booster.
Baking powder + baking soda: For muffins, I recommend sticking to this combination for the best texture. If you skip the baking soda, the muffins will be a bit “cakey” and dense, although still nice and enjoyable.
Salt: for flavor.
Baking tips
1. Measure the ingredients correctly: The wet-to-dry ingredients ratio is crucial, and I recommend using a kitchen scale. If you use cups, use a spoon to transfer the flour into the measuring cup, then level off the top with the back of a knife.
2. Use the ingredients at room temperature.
3. Do not overmix the batter; that would create a rubbery texture.
4. Preheat the oven, and don’t open the oven door during baking.
5. Lastly, don’t overbake them. Test for doneness by inserting a toothpick into a muffin. If it comes out clean, they’re done.
They’re easy to customize!
This cream cheese muffin recipe is so easy and gives you a huge range of variations! It’s a very flexible recipe, allowing you to use up what you have on hand: chopped apples, chocolate chips, nuts, sultanas, dried figs, and fresh or frozen berries, like in these fabulous cream cheese blueberry muffins.
STORAGE TIPS
It’s quite simple and convenient to store muffins. Make a big batch and freeze the leftovers for 2-3 months. Cool completely, and then place them in a freezer-friendly zipped-top bag or container. When you fancy just one muffin, simply thaw in the refrigerator or out on the counter. To warm up, microwave on high for about 20 seconds or bake at 300°F (149°C) for 5 minutes.
Muffins recipe you’ll love!
- Yogurt muffins
- Lemon blueberry muffins
- Blueberry cream cheese muffins
- Pumpkin muffins
- Orange muffins
- Ricotta muffins
And for more cream cheese recipes…
If you have cream cheese leftovers in the fridge, these amazing recipes are perfect for you!
- Cream cheese pasta
- Creamy penne pasta
- Tomato pasta sauce with cream cheese
- Creamy spinach tomato pasta
- Spinach pasta
- Cream cheese sandwich
- Easy cream cheese pizza
- Chocolate cream cheese
Lastly, I hope you’ll love these cream cheese muffins. If you make them or if you have any questions, let me know! Leave a comment, send me a message, or rate it. I would love to hear from you!
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Cream Cheese Muffins
Ingredients
Wet ingredients
- 1 egg, at room temp
- 4 oz (113 grams) cream cheese, softened
- 3 tablespoon olive or vegetable oil
- 2 tablespoon milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Dry ingredients
- 1 cup + 1 tablespoon (130 grams) all-purpose flour
- ⅓ cup (60 grams) sugar
- 1 lemon zest
- 1 teapsoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Powdered sugar (optional)
- 1 tablespoon powdered sugar, for dusting
Instructions
- Oven: Preheat your oven to 425°F/218°C (conventional) or 400 °F/200 °C (if using a fan oven) and line a 6-cup muffin pan with liners or grease with oil or butter, (double the recipe if using 12-cup pan).
- Wet ingredients: In a large mixing bowl, whisk egg, oil, cream cheese, vanilla extract, lemon juice, milk until smooth.
- Dry ingredients: In a second bowl, whisk the flour, sugar, baking soda, baking powder, and salt, lemon zest, together in a large bowl. Set aside.
- Combine: Add the dry ingredients to the wet ingredients and fold with a spatula or a wooden spoon until just combined (in this step do not overmix). You want to incorporate the flour removing any flour pockets, but the batter should look a bit lumpy and not ultra smooth.
- Bake: Using a spoon, divide the batter equally into the 6 muffins case. Bake for 5 minutes, then keeping the muffins in the oven (and don't open the door!) reduce the oven temperature to 360°F/182°C (conventional) or 350°F/175 (fan ovenake for an additional 10 minutes or until a toothpick inserted in the center comes out clean. The total baking time is 15 minutes in my oven.
- Rest: Remove the muffins from the oven straight away and let them cool for 5 minutes in the muffin pan before eating, or transfer to a wire rack to continue cooling. Sprinkle with powdered sugar if desired. They keep fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
- Cream cheese: I use soft cream cheese for this recipe (the spreadable sold in the tub), but I think it would work with block cream cheese as well. If using the block, make sure you beat it well after adding an extra tablespoon of milk to the batter.
- Storage: muffins may be kept in an airtight container or bag at room temperature for 3 days, in the fridge for about a week. Alternatively, you can freeze them for 2-3 months
- Serving suggestion: We love slathering these cream cheese muffins with jam or almond butter, or grilling them cut-side down in a cast-iron skillet until they get toasted. Nutrition facts: the nutrition values are for one portion and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
