Cream Cheese Muffin Recipe

Gather up the following:

3 cups all-purpose flour
2 cups sugar
4 teaspoons baking powder
1 teaspoon salt
⅔ cup milk
½ cup vegetable oil
2 large eggs
8 ounces cream cheese, softened

Preheat oven to 375 degrees. Grease/spray a 12-cup muffin tin and set aside (or use muffin cups like I did).

Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Make a well in the center.

Stir together milk, oil, and eggs. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.

Combine cream cheese and 1 cup sugar.
Fold about half of the cream cheese mixture into the muffin batter.

Spoon batter into greased muffin pans (or cups!), about ½ to ⅔ full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.

 

Now, I didn’t make the topping because I usually do not prefer nuts in my baked goods, but I really just now realized that it would still be delicious without the nuts, so I suggest adding the topping either way!

½ cup all-purpose flour
1 cup sugar
¼ cup butter, softened
¼ cup finely chopped pecans

Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.

I made a half batch of these muffins, which yielded 10 nicely sized muffins, so I believe the full batch should get you between 20-24 muffins, depending on how you fill those cups (I went for ⅔).  If you’d like to go a little more exotic, you could add ¼ to ½ tsp of your favorite preserves to the top of the muffin, pressing down lightly, before adding the topping and baking.  Extra delish!