Description
These Cream Cheese Muffins are soft, moist, and bursting with flavor, perfect for breakfast or a delicious snack. The combination of cream cheese and butter creates a tender crumb while mix-ins like chocolate chips or blueberries add a delightful twist. Easy to prepare and baked to golden perfection, this recipe guarantees bakery-quality muffins at home.
Ingredients
Scale
Wet Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Optional Mix-Ins
- 1/2 cup chocolate chips, blueberries, or other mix-ins
Instructions
- Prepare Cream Cheese Mixture: In a large bowl, combine softened cream cheese and butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes, scraping down the sides of the bowl as needed.
- Add Sugar: Gradually add granulated sugar and continue to beat on medium speed until fully incorporated and smooth, scraping the bowl sides as needed.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Gradually add dry ingredients to the cream cheese mixture alternated with milk, starting with one-third of the dry ingredients, then half the milk, mixing on low speed until just combined. Repeat twice more, ending with dry ingredients. Avoid overmixing; some streaks of flour are okay.
- Fold in Mix-ins: Gently fold in chocolate chips, blueberries, or other mix-ins if using.
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin well.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with the batter.
- Bake: Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, and muffins are golden brown and spring back lightly when touched.
- Cool: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to avoid tough muffins.
- You can use a variety of mix-ins such as nuts, dried fruit, or different types of berries.
- Ensure cream cheese and butter are softened to room temperature for smooth mixing.
- Adjust baking time slightly if using frozen mix-ins like blueberries.
- Muffins are best enjoyed on the day they are baked but can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
