Cream Cheese Muffins

filed under: Dessert · Muffins on January 3, 2020

Cream Cheese Muffins are nothing short of perfection. With a cream cheese swirl and a crumb topping, I can almost guarantee that you will be hooked after one bite. The muffins are so moist, to begin with, adding the cream cheese in the center just brings them to a higher level. If you love these muffins, you have to try my Cream Cheese Pound Cake!

Cream Cheese Muffins

Why couldn’t the teddy bear finish his muffin? Because he was stuffed😀. Well, I’m stuffed because I ate so many of these muffins. I don’t think any human will have trouble finishing one of these Cream Cheese Muffins if not more than one! They are really THAT GOOD!

Basket of Cream Cheese Muffins

Cream Cheese Muffins Recipe

There are three parts to this recipe–the cream cheese swirl, the muffins, and the crumb topping.

Cream Cheese Swirl Ingredients (full recipe below)

  • Confectioners’ sugar
  • Cream cheese

Muffins Ingredients

  • Cream cheese
  • Butter
  • Granulated sugar
  • EggsOut of eggs? No problem. Try one of my Egg Substitutes for this recipe!
  • Vanilla extract
  • Cake flour–If you don’t have cake flour, don’t give up on the recipe! For every cup of cake flour, take your measuring cup and put 2 tablespoons of corn starch on the bottom, filling the rest with all-purpose flour. For this recipe, it calls for 1 1/2 cups of cake flour. So, my suggestion is to take a 1 cup and a 1/2 cup measuring cup. Put 2 tablespoons of corn starch in the 1 cup and fill the rest of the space up with all-purpose flour. Put 1 tablespoon of corn starch in the 1/2 cup, filling the remaining space with all-purpose flour. That will be your ‘cake flour’ for this recipe.
  • Buttermilk

Crumb Topping Ingredients

  • Butter
  • Flour
  • Confectioners’ sugar

Adding Cream Cheese to Muffin Batter and Swirling

How to Make Cream Cheese Muffins

It’s all about swirling the cream cheese mixture into these moist and delicious muffins! You will swirl in the beaten cream cheese and confectioners’ sugar mixture before baking the muffins. To make the cream cheese swirl, simply mix the confectioners’ sugar with the room temperature cream cheese. Set that aside until you are ready to add it to the muffin batter.

To make the muffin batter, it’s a matter of gradually incorporating and mixing the ingredients.

  1. Preheat the oven to 325°F and line your muffin tin with muffin liners.
  2. Using a stand mixer with a paddle attachment, combine the cream cheese and butter until smooth.
  3. Next, gradually add the sugar.
  4. Then, add eggs one at a time, beating them well after each one has been added.
  5. Add the vanilla.
  6. Mix in all the flour at once and mix it until it is combined.
  7. Pour in the buttermilk and mix on low until incorporated.
  8. Finally, remove the bowl and use a spatula to get every last bit of batter incorporated.

Don’t forget about the crumb topping. I tried one without the crumb topping and thought it was the best thing ever. Then, I add the crumb topping and thought that was even better! So, it’s really your choice…but, to make the topping, simply use your hands to mix together the cold butter, flour, and confectioners’ sugar. Make sure the butter is no larger than the size of a pea.

One Cream Cheese Muffin

How to Bake the Cream Cheese Muffins

Using half the muffin batter, fill each muffin liner halfway. Then, pour in the cream cheese swirl, trying to evenly distribute the mixture into each muffin cup. Top each muffin off with the rest of the batter. Mix each together with a toothpick. Then, sprinkle the crumb topping over each muffin. Bake for 23-26 minutes, and if you want more sweetness (and I do) add some confectioners’ sugar after the muffins have cooled. This recipe will make 12-16 muffins, depending on how full you fill each muffin.

How long will Cream Cheese Muffins last?

Well, that is an easy question to answer for me–a couple of hours, if that! But, I know what you mean. If you leave them out, a cream cheese muffin will last only 1 or 2 days. If you refrigerate the muffins, they will last 2-3 days, but freezing them keeps them good for up to 4 months.

Inside of Cream Cheese Muffin

Looking for More Cream Cheese Treats?

Pumpkin Cream Cheese Swirl Muffins

Lemon Cream Cheese Coffee Cake

Raspberry Cream Cheese Sweet Rolls

Cream Cheese Banana Bread

4.84 from 6 votes
Cream Cheese Muffins
Prep Time
10 mins
Cook Time
16 mins
Total Time
26 mins

With swirls of cream cheese and a moist crumb, these Cream Cheese Muffins will be your new go-to muffin recipe!

Course: Dessert
Cuisine: American
Keyword: Cream Cheese Muffins
Servings: 12
Calories: 451 kcal
Author: Amanda
  • 1/2 cup confectioners' sugar
  • 1 package (8 ounces) cream cheese, room temperature
  • 1/2 package (4-ounces) cream cheese, room temperature
  • 3/4 cup (142g or 1 1/2 sticks) salted butter, room temperature
  • 1 1/2 cups (301g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (192g) cake flour
  • 1/8 cup (30g) buttermilk, room temperature
  • 1 tablespoon confectioners' sugar, for dusting
  • 1/2 cup (1 stick) butter, cold
  • 3/4 cup all-purpose flour
  • 1/3 cup confectioners' sugar
  1. In a small bowl, mix together the cream cheese and confectioners' sugar. Set aside while you prepare the muffin batter.

  1. Preheat oven to 325°F. Prepare a muffin pan with muffin liners.

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.

  3. Add sugar gradually and beat until lighter and fluffier.
  4. Add eggs one at a time, beating well with each addition.
  5. Add in the vanilla.
  6. Add the flour all at once and mix until just combined.
  7. Add in buttermilk with mixer on low and mix until just incorporated.
  8. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.

  1. Using a food processor, fork, or your hands (I prefer clean hands), combine the cold butter, flour, and confectioners' sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done.

  1. Pour half the batter into the muffin tin, filling each cup only halfway.

  2. Add cream cheese swirl to each muffin cup, followed by using the rest of the muffin batter to fill each cup.

  3. Using a toothpick, swirl the batter and the cream cheese of each muffin together.

  4. Top with the crumb topping and bake for 23-26 minutes.

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  • Shirley Ahern says:

    For the topping what type flour is needed ?

  • Loretta Rutherford says:

    I will be trying this recipe tomarrow thank you my boys love muffins

    • Amanda Rettke says:

      Let me know what you think! <3

  • Jan Morris says:

    These look amazing and yummmy, can’t wait to make them

  • Gloria says:

    I love all your recipes. You’re a great Baker. Please, don’t stop posting.

  • karla boom says:

    iam gonna make these for my sister and me we love cream cheese foods thanks for the recepi

  • Irene says:

    I am going to make it as soon as I go buy the ingeds

  • Yvonne Harville says:

    I can’t get the Reply. Section to work so I just want to say that the recipe calls for “all- purpose flour” for the topping…just use ur regular brand…good luck

  • Carol Angerer says:

    Could you put strawberries or Blueberries in these muffins.

    • Amanda Rettke says:


  • Carol M says:

    I enjoy making your recipes, they are GREAT!

  • Linda Wawrzaszek says:

    Hey Amanda…

    Keep up the good work ’cause I love your recipes. Your’re very creative.


  • Caroline says:

    trying to save to pinterest but the photo doesn’t show.

  • Margie says:

    When you first shared the recipe I dropped what I was doing and baked them. My husband told me it was the best muffin I had ever made and I agree,, this recipe is a keeper. We both loved the cream cheese swirl!

  • Stephanie Reynolds says:

    My grandmother’s cream cheese pound cake is very similar. It is yummy. I cannot wait to try these.

  • Chilidog1947 says:

    Shirley Ahern: There is no flour in the topping. Read the recipe closely. 🙂

  • Christina Aya ay says:

    Ive tried this cream cheese muffins and its superb. After baking I let it cool first then refrigerate for about 3 hours and the it taste very yummy and my kids and friends love it. Will bake again this weekend. I love all your recipes that Ive tried. Thanks to you!

    • Amanda Rettke says:

      SO glad you and yours like them Christina!

  • Sue says:

    This recipe is awesome. It is not terribly sweet. I used the strawberry flavored cream cheese for the swirl. I added a few drops of food coloring to the crumb topping and the muffins had a speckled top after baking.

  • Kim Myles says:

    Hi…. I love your recipes…..noticed there is no leavening in this. baking soda and/or Ba king powder. Is that correct? Thank you!

    • Amanda Rettke says:

      Yes, correct!

  • Kim Myles says:

    Chilidog1947 I am confused….ingredients and instructions for topping both clearly say flour? What am I missing?

  • Andrea says:

    Just made these but only had 1 cup of sugar in the house but they still came out delicious. I didn’t add the crumb only because I was trying to keep calories down…still fabulous!

  • Karen says:

    How do you store them?

  • Terry Kirkman says:

    Can you just use a regular hand mixer? If so, on what setting? Thanks.

    • Elizabeth Keeney says:

      Hi, Terry! I work with iambaker and am happy to help with questions. Yes, you can use a handheld mixer for this recipe. Start on medium until you add the buttermilk and mix on low. Have a great day!

  • Pam says:

    The recipe most certainly does call for flour. I won’t make them unless this is clarified.

    • Amanda Rettke says:

      Not sure what further clarification I can provide? It is listed as an ingredient in the recipe. 1/2 cups Cake Flour.

  • Ruth Yap says:

    Hi i love to bake and eat. I like that your instructions are detailed. However, may i request recipes using almond flour or coco flor instead. So i can enjoy your beautiful recipes. Thank you.

  • Beverly Williams says:

    Please share some recipes that do not take very many items because things are so scarce at the store ! Maybe something sweet that would be great ! Thanks for all you do you are the best

  • Janissa says:

    I’m looking for a spinach and feta muffin recipe