Cream Cheese Muffins with Chocolate Chips or Blueberries Recipe

Introduction

Cream cheese muffins are delightfully rich and tender, making them a perfect treat for breakfast or a snack. With a creamy texture and the option to add your favorite mix-ins, these muffins are both versatile and irresistible.

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup chocolate chips, blueberries, or other mix-ins

Instructions

1. Step 1: In a large bowl, combine the softened cream cheese and butter. Beat with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Step 2: Gradually add the granulated sugar, continuing to beat on medium speed until the mixture is smooth and fully incorporated. Scrape down the sides as needed.
3. Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Step 4: In a separate medium bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start by adding about one-third of the dry ingredients to the cream cheese mixture, then half of the milk. Mix on low speed until just combined. Repeat with another third of the dry ingredients, followed by the remaining milk. Finish with the last third of the dry ingredients.
6. Step 6: Be careful not to overmix the batter to avoid tough muffins. Mix only until the dry ingredients are just moistened; a few streaks of flour are fine.
7. Step 7: Gently fold in your choice of mix-ins like chocolate chips or blueberries, if using.
8. Step 8: Preheat the oven to 375°F (190°C).
9. Step 9: Line a 12-cup muffin tin with paper liners or grease the tin well.
10. Step 10: Fill each muffin cup about two-thirds full with batter.
11. Step 11: Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. The muffins should be golden brown on top and spring back lightly when touched.
12. Step 12: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a fruity twist, add fresh or frozen berries instead of chocolate chips. If using frozen fruit, do not thaw to prevent too much moisture.
• To make these muffins dairy-free, substitute the cream cheese and butter with plant-based alternatives and use almond or oat milk.
• Adding a teaspoon of lemon zest to the batter can brighten the flavor and complement fruit mix-ins beautifully.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to one week or freeze for up to 3 months. To reheat, warm muffins in a microwave for 15-20 seconds or in a 350°F (175°C) oven for 5-7 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for these muffins?

Yes, you can use low-fat cream cheese, but keep in mind the muffins might be slightly less rich and moist compared to using full-fat cream cheese.

Can I make these muffins gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum or another binder for best results.

Cream Cheese Muffins with Chocolate Chips or Blueberries Recipe

Print Recipe

★★★★★

4.4 from 88 reviews

These Cream Cheese Muffins are moist, fluffy, and packed with a rich cream cheese flavor. Perfect for breakfast or a sweet snack, they can be customized with chocolate chips, blueberries, or your favorite mix-ins to suit your taste. Easy to prepare and bake, this ultimate guide shows you how to create the perfect muffin texture with a smooth, creamy crumb.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Cheese Mixture

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt

Other

• 1/2 cup milk
• 1/2 cup chocolate chips, blueberries, or other mix-ins (optional)

Instructions

1. Prepare Cream Cheese Mixture: In a large bowl, combine softened cream cheese and butter. Beat with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
2. Add Sugar: Gradually add the granulated sugar while continuing to beat on medium speed until fully incorporated and the mixture is smooth. Scrape down the sides as necessary.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully combine. Stir in the vanilla extract until evenly distributed.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the cream cheese mixture, alternating with milk. Start by mixing about one-third of the dry ingredients, then half of the milk on low speed until just combined. Repeat with the next third of dry ingredients and the remaining milk. Finish by adding the last third of dry ingredients, mixing gently.
6. Do Not Overmix: Mix only until the dry ingredients are just moistened. Leaving a few streaks of flour is acceptable to avoid developing gluten which can make muffins tough.
7. Fold in Mix-ins: If using chocolate chips, blueberries, or other mix-ins, gently fold them into the batter with a spatula to avoid breaking them up.
8. Preheat Oven: Preheat your oven to 375°F (190°C) in preparation for baking.
9. Prepare Muffin Tin: Line a 12-cup muffin tin with paper liners or grease the tin thoroughly to prevent sticking.
10. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full to allow room for rising.
11. Bake: Bake in the preheated oven for 18 to 20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The muffins should be golden brown on top and spring back lightly when touched.
12. Cool Muffins: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely to avoid sogginess and to set their texture.

Notes

• You can customize these muffins by adding your favorite mix-ins such as nuts, dried fruits, or different types of berries.
• Do not overmix the batter to keep the muffins tender and moist.
• If you don’t have paper liners, thoroughly grease the muffin tin to prevent sticking.
• Use room temperature ingredients for better mixing and texture.
• These muffins freeze well; store cooled muffins in an airtight container or freezer bag for up to 3 months.
• For a dairy-free version, substitute cream cheese and butter with plant-based alternatives.

Keywords: cream cheese muffins, breakfast muffins, cream cheese baking, easy muffins, moist muffins, chocolate chip muffins, blueberry muffins, homemade muffins