Cream Cheese Coffee Cake Muffins
Indulge in the perfect harmony of sweetness and richness with these Cream Cheese Coffee Cake Muffins, a delightful twist on classic coffee cake that’s ideal for breakfast, brunch, or an afternoon treat. These muffins feature a tender, buttery crumb made with a hint of brown sugar, wrapped around a luscious cream cheese filling for an irresistibly creamy center. With the option to add a crumbly streusel topping and a dusting of powdered sugar for extra indulgence, these muffins are as visually stunning as they are delicious. Quick to prepare with just 20 minutes of prep time, this recipe yields 12 moist and satisfying muffins, making it a crowd-pleasing favorite for any occasion. Perfectly balanced with layers of flavor and texture, these muffins will elevate your baked goods repertoire and keep your guests coming back for more!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.25 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, cold and cubed
- 2 large Eggs
- 0.75 cup Milk
- 2 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cup Granulated sugar (for cream cheese filling)
- 1 large Egg yolk
- 2 tablespoons Powdered sugar (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
Using a pastry cutter, fork, or your fingers, work the cold cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, lightly whisk the 2 eggs, milk, and vanilla extract together. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Set aside.
To make the cream cheese filling, beat the softened cream cheese, 1/4 cup granulated sugar, and egg yolk together in a medium bowl until smooth.
Assemble the muffins by spooning a layer of the coffee cake batter into each muffin cup, filling them about a third of the way.
Add a dollop of the cream cheese filling on top of the batter in each cup, then cover with another layer of the coffee cake batter, filling the cups no more than three-quarters full.
Optional: To make a crumb topping, combine 1/2 cup flour, 1/4 cup brown sugar, and 4 tablespoons cold butter in a small bowl. Mix until crumbly and sprinkle evenly over the muffin tops.
Bake in the preheated oven for 23-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Cool the muffins in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Once cool, dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 36.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 87 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
