Description

These Cream Cheese Muffins feature a soft, tender crumb with a luscious cream cheese filling in the center, making them an irresistible breakfast or snack treat. The muffins are lightly sweetened, with a subtle vanilla flavor, perfect for pairing with coffee or tea. Easy to prepare and bake, they are delightfully moist thanks to the combination of sour cream and cream cheese.

Ingredients

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Muffin Batter

1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sour cream
¼ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract

Cream Cheese Filling

6 oz cream cheese, softened
3 tablespoons powdered sugar
½ teaspoon vanilla extract

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Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined evenly.
Combine Wet Ingredients: In a separate bowl, mix together the sour cream, melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well blended.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure tender muffins.
Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Assemble Muffins: Fill each muffin cup halfway with the muffin batter. Spoon about 1 teaspoon of the cream cheese filling into the center of each filled cup. Then, top with more muffin batter until the cups are roughly ¾ full.
Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffin tops are lightly golden and a toothpick inserted near the edge (not into the cream cheese) comes out clean.
Cool Muffins: Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can add berries or chocolate chips to the batter before baking for a flavorful twist.
Store leftover muffins in the refrigerator for up to 4 days to maintain freshness.
For longer storage, freeze the muffins in an airtight container and thaw before serving.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 13g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg