Description
These Cream Cheese Muffins are a delightful blend of creamy richness and tender crumb, perfect for breakfast or a sweet snack. Made with softened cream cheese and butter, combined with vanilla and your choice of mix-ins like chocolate chips or blueberries, they bake up moist, fluffy, and irresistibly flavorful. This ultimate guide ensures perfect muffins every time with easy-to-follow steps and tips to avoid overmixing for a light texture.
Ingredients
Scale
Dairy and 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 the softened cream cheese and butter. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Sugar: Gradually add the granulated sugar to the cream cheese mixture while continuing to beat on medium speed until fully incorporated and smooth. Scrape down the bowl sides as necessary.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to create a smooth batter. Stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents and seasoning.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet cream cheese mixture in three parts, alternating with the milk. Start by adding about one-third of the dry mixture, then half of the milk, mixing on low speed just until combined. Repeat with the next third of dry ingredients and remaining milk, finishing with the last third of dry ingredients.
- Avoid Overmixing: Mix only until the dry ingredients are just moistened. It’s okay if a few streaks of flour remain; overmixing can develop gluten and make the muffins tough.
- Fold in Mix-ins: If using chocolate chips, blueberries, or any preferred add-ins, gently fold them into the batter now to evenly distribute without breaking the muffins’ texture.
- Preheat Oven: Set the oven to 375°F (190°C) to ensure it reaches the right temperature for baking.
- Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the cups well to prevent sticking.
- Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back lightly when touched.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preserving texture and preventing sogginess.
Notes
- Do not overmix the batter to keep muffins tender.
- Use room temperature cream cheese and butter for easier mixing.
- Mix-ins such as chocolate chips or blueberries add flavor but be gentle when folding them in.
- If you don’t have milk, you can substitute with any dairy or non-dairy milk.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
