Cream Cheese Muffins

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

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: Cream cheese muffins

Servings:

Calories: 188kcal

Author: Katia

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.

Nutrition