Cream Cheese Muffin Puffs
Indulge in the irresistible delight of Cream Cheese Muffin Puffs, a heavenly treat that combines moist, fluffy muffins with a hidden pocket of rich, creamy sweetness. Perfect for breakfast, brunch, or an afternoon pick-me-up, these muffins are made with a lusciously smooth cream cheese center wrapped inside a tender vanilla-scented batter. Topped with a sprinkle of fragrant cinnamon, each bite offers a perfect balance of comforting spice and velvety decadence. With minimal prep time and easy-to-follow steps, this recipe delivers bakery-worthy results right in your kitchen. Plus, they’re make-ahead friendly—simply store them in the refrigerator and enjoy whenever your sweet tooth calls. Whether served warm or at room temperature, Cream Cheese Muffin Puffs are guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Whole milk
- 0.5 cups Unsalted butter (melted)
- 1 Large egg
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese (softened)
- 0.25 cups Powdered sugar
- 1 teaspoons Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing; the batter may be slightly lumpy, which is fine.
In a small mixing bowl, combine the softened cream cheese and powdered sugar until smooth and creamy.
Spoon a small amount of batter (about 1 tablespoon) into each prepared muffin cup. Then, add about a teaspoon of the cream cheese mixture in the center of each. Finally, cover the cream cheese dollop with another tablespoon of batter, ensuring the cream cheese is fully enclosed.
Sprinkle a pinch of ground cinnamon over each muffin for extra flavor (optional but recommended).
Bake the muffins in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the Cream Cheese Muffin Puffs warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 2402 mg | 104% | |
| Total Carbohydrate | 394.6 g | 143% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 200.7 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 640 mg | 49% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 965 mg | 21% | |
*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.
