Cream Cheese Muffins

"Simple, moist, and delicious! This is a basic recipe you can use as-is, or alter to make other flavors by adding ingredients (chocolate chips and cocoa, poppy seeds, etc)."
 
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photo by fawn512 photo by fawn512
photo by fawn512
photo by fawn512 photo by fawn512
Ready In:
40mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Mix filling ingredients with mixer.
  • Set aside.
  • Preheat oven to 350 degrees.
  • Oil bottoms only of medium muffin tins.
  • Beat eggs; stir in milk and oil; set aside.
  • Mix together flour, sugar, baking powder, and salt until well blended.
  • Pour liquids, all at once, into flour mixture; stir until moistened.
  • Fill muffin cups about 1/2 full.
  • Spoon 1 teaspoon filling onto batter.
  • Top with batter to 3/4 full.
  • Bake 30-35 minutes.
  • Don't brown; should be light in color.
  • Roll hot muffins in powdered sugar.

Questions & Replies

default avatar
  1. jrbm1955
    HAS ANYONE EVER MADE THESE MUFFINS BY JUST USING A BOXED YELLOW CAKE MIX SUCH AS JIFFY YELLOW CAKE MIX AND FOLLOWING THE RECIPE FOR THE CREAM CHEESE BATTER AND FOLLOWING THIS RECIPE INSTRUCTION THE REST OF THE WAY
     
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Reviews

  1. R.M. F.
    I made the basic flavoring recipe. I forgot the oil. Also, I need more protein because I have gestational diabetes. So I added one extra egg in the batter. Anyway, by the time I was finished baking the cupcakes did not turn out as delicious as I expected. If I were to make this muffin again, then I would add chocolate chips or strawberries as the main flavor point. I probably will make these again with those aforementioned flavorings or sweet avacado and bacon. Who knows? I am pregnant and hungry.
     
  2. Unique E.
    I am so used to creating my own recipes but my friend really wanted to try this. I absolutely have loved how it came out. Unlike my fellow reviewers, my batter was thick and rich! However, my filling is where I ran into trouble. For users like myself who are making this for the first time, if you do not have a mixer, in addition to softening the cream cheese put it in the microwave for about thirty seconds and then hand whip whip a fork then add the other ingredients.
     
  3. Ilovemy4kids
    As sugar muffins, these tasted wonderful, but since the recipe is for cream cheese muffins, I must say they need a little something more. Fawn512 was right, batter was thick and filling was very runny. I think I will use a whole block of cream cheese the next time I make these. Thank you for posting.
     
  4. fawn512
    The batter was very thick and oily like a thick glob. While the cream cheese mixture was very runny like milk. So instead of sandwiching the Cream cheese mixture. I layered it (like a marbled cupcake. My cupcakes didn't domed as Kittencal's and the outcome was a bit oily. But the taste and texture was superb! Thanks for the recipe
     
  5. Kittencalrecipezazz
    Oh my goodness Mizzmother...these are one of THE BEST muffins I have had in a long time...so buttery, moist and delicious, and talk about getting a rise...oh my did they ever rise! The only thing that I changed, was I used half and half cream instead of milk, (I am watching my calories) ha...ha!...wonderful muffins...I will be making these again, and again, and again...5 stars plus, all the way. Thank you for a wonderful muffin recipe, keep up the good work! ;-)
     
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Tweaks

  1. Patrice B.
    I added olive oil instead of vegetable oil, and orange zest instead of lemon zest, also I added an extra egg yoke
     
  2. R.M. F.
    I added an extra egg in the batter.
     
  3. Kittencalrecipezazz
    Oh my goodness Mizzmother...these are one of THE BEST muffins I have had in a long time...so buttery, moist and delicious, and talk about getting a rise...oh my did they ever rise! The only thing that I changed, was I used half and half cream instead of milk, (I am watching my calories) ha...ha!...wonderful muffins...I will be making these again, and again, and again...5 stars plus, all the way. Thank you for a wonderful muffin recipe, keep up the good work! ;-)
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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