Rich and delicious, these cream cheese muffins are easy to make with ingredients you probably already have at home.Enjoy for breakfast, or as an afternoon snack. Every last crumb is SO GOOD.Recipe yields 6 muffins, but you can easily double it if using a 12-cup muffin pan.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Cream cheese muffins
Servings: 6
Calories: 298kcal
Author: Katia
Ingredients
1 cup + 2 Tbsp(140 grams)all-purpose flour
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonfine salt
1lemon zest
1large egg
⅓ cup(65 grams)sugar
¼ cup(60 ml)vegetable oil (I use light olive oil)
¾ scant cup(130 grams)soft cream cheese, not packed (I use the spreadable one)*
1tablespoonmilk (any kind)
1 teaspoonvanilla extract
Topping
1-2tablespoonsugar (preferably demerara or brown sugar)
Instructions
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).
Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
In a large bowl, add the egg and the sugar and mix together with a whisk or electric mixer for a minute or until the mixture looks smooth and pale.
Then add olive oil or vegetable oil, cream cheese (use ¾ scant cup, this means use slightly less than the required amount), vanilla extract, lemon zest, milk and mix or beat until well combined.
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).
Spoon the batter into the liners, and for nice crispy tops sprinkle the muffins with brown sugar, if desired.
Bake for 5 minutes, then keeping the muffins in the oven, reduce the oven temperature to 360°F/182°C (conventional) or 350°F/175 (fan oven). Bake for an additional 10-12 minutes or until a toothpick inserted in the center comes out clean. The total baking time should be about 15-17 minutes
Allow the muffins to cool for 5 minutes in the muffin pan before eating, or transfer to a wire rack to continue cooling. Muffins stay 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 this recipe would work with the 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 it 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.