Description
These Cream Cheese Muffins offer a rich, moist texture with a perfect balance of sweetness and tang from the cream cheese. Enhanced with your choice of chocolate chips, blueberries, or other mix-ins, they make a delightful breakfast or snack treat. Easy to prepare and bake to golden perfection, these muffins boast a tender crumb and a deliciously creamy flavor.
Ingredients
Scale
Wet Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Dry Ingredients
- 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. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Sugar: Gradually add granulated sugar to the cream cheese mixture, continuing to beat on medium speed until fully incorporated and smooth. Scrape down the sides of the bowl as necessary.
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition for a smooth batter. Stir in vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients while alternating with milk. Start by adding about one-third of the dry ingredients to the cream cheese mixture, then half of the milk, mixing on low speed until just combined. Repeat with another third of the dry ingredients and the remaining milk, finishing with the last third of the dry ingredients. Avoid overmixing to maintain muffin tenderness.
- Fold in Mix-ins: If using chocolate chips, blueberries, or other mix-ins, gently fold them into the batter without overworking it, to preserve muffin texture.
- Preheat Oven: Set the oven to 375°F (190°C) and allow it to fully preheat while preparing the muffin tin.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the tin thoroughly to prevent sticking.
- Fill Muffin Cups: Spoon batter into each muffin cup, filling them about two-thirds full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown and spring back lightly when touched.
- Cool Muffins: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
Notes
- Do not overmix the batter to avoid tough muffins; slight streaks of flour are acceptable.
- Softened cream cheese and butter are crucial for a smooth, fluffy batter.
- Choose your preferred mix-ins such as chocolate chips or fresh blueberries for added flavor and texture.
- If using frozen berries, do not thaw before adding to prevent excess moisture in the batter.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat muffins briefly in the microwave or oven for a fresh-baked taste.
