Description
These Cream Cheese Muffins deliver a moist, tender crumb with a subtle tang from the cream cheese, paired perfectly with your choice of mix-ins like chocolate chips or blueberries. This comprehensive guide walks you through every step to achieve bakery-quality muffins with a golden brown top and soft interior in just 33 minutes.
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 the mixture is fully incorporated and smooth. Scrape down the bowl sides as required.
- Incorporate Eggs and Vanilla: Add eggs one at a time, beating well after each addition to fully incorporate. Stir in the vanilla extract for additional flavor.
- Mix Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the cream cheese mixture in thirds, alternating with the milk. Start by adding one-third of the dry ingredients, then half of the milk, mixing on low speed until just combined. Repeat with the next third of dry ingredients, the remaining milk, and finish with the last third of dry ingredients. Take care not to overmix; a few flour streaks remaining is okay.
- Fold in Mix-ins: Gently fold your chosen mix-ins such as chocolate chips or blueberries into the batter using a spatula to avoid breaking them up.
- Prepare Oven and Muffin Tin: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin thoroughly to prevent sticking.
- Fill Muffin Cups: Spoon the batter into the muffin cups filling each about two-thirds full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the oven and bake for 18 to 20 minutes, or until a wooden skewer inserted into the center comes out clean. The muffins should be golden brown on top and spring back lightly when touched.
- Cool the Muffins: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving to retain their structure and texture.
Notes
- Do not overmix the batter as this can make the muffins tough due to gluten development.
- Feel free to customize with your favorite mix-ins such as nuts, dried fruits, or different berries.
- If using frozen berries, gently fold them in without thawing to minimize color bleeding.
- Ensure cream cheese and butter are softened to room temperature for smooth mixing.
- Use fresh baking powder for best rising results.
