With swirls of cream cheese and a moist crumb, these Cream Cheese Muffins will be your new go-to muffin recipe!
In a small bowl, mix together the cream cheese and confectioners' sugar. Set aside while you prepare the muffin batter.
Preheat oven to 325°F. Prepare a muffin pan with muffin liners.
In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
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.
Pour half the batter into the muffin tin, filling each cup only halfway.
Add cream cheese swirl to each muffin cup, followed by using the rest of the muffin batter to fill each cup.
Using a toothpick, swirl the batter and the cream cheese of each muffin together.
Top with the crumb topping and bake for 23-26 minutes.