Cream Cheese Muffins-a lightly flavored muffin with a delicious streusel topping.
I must be wanting to attend a brunch or something because I’ve made another recipe that is perfect for brunch. Cream Cheese Muffins are so mild and go perfectly with a fresh fruit or fruit salad and that’s why I think they’re great for brunch.
Cream Cheese Muffins, in my opinion, are not a stand alone muffin. Not that they can’t be, but I think they’re better when served with other items rather than blueberry muffins or chocolate muffins which can most definitely be served on their own.
I think I am putting too much effort into these muffins.I tend to over think things. Please excuse the muffin rambling.
On a recent grocery trip I saw a package of cream cheese muffins in the bakery. I felt like they were calling my name, but rather than buy those I went home and made my own. I added a streusel topping because it’s hard to eat muffins without it because it takes the muffins up a notch!I made the muffins in the evening but had one for breakfast the next morning with sliced strawberries, blueberries and yogurt. It was a delicious!!
Enjoy!!
- 3 cups flour
- 4 teaspoons baking powder
- Pinch of salt
- 3/4 cup of sugar
- 8 ounces cream cheese at room temperature
- 2 eggs
- 1 cup milk (I use whole)
- 1/2 cup butter, melted and cooled
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons cold butter, diced
- Preheat oven to 400 degrees
- Line a muffin pan with muffin liners and lightly spray the liners with non-stick cooking spray.
- Sift flour, sugar and baking powder into a bowl.
- Add salt to flour mixture.
- In a large mixing bowl, beat cream cheese until light and fluffy.
- Add the eggs and beat until smooth.
- Add milk, vanilla and the melted butter and mix together.
- Pour into the flour mixture and gently mix together.
- Scoop into the muffin cups and top with the streusel topping.
- Bake for 20-25 minutes or until they begin to lightly brown.
- In a medium bowl combine the flour and brown sugar and cut in the butter until the mixture in crumbly.
Do you use self rising flour or all purpose?
All-purpose flour. 😉