Cream Cheese Muffins Recipes

Steps:

• Mix filling ingredients with mixer.
• Set aside.
• Preheat oven to 350 degrees.
• Oil bottoms only of medium muffin tins.
• Beat eggs; stir in milk and oil; set aside.
• Mix together flour, sugar, baking powder, and salt until well blended.
• Pour liquids, all at once, into flour mixture; stir until moistened.
• Fill muffin cups about 1/2 full.
• Spoon 1 teaspoon filling onto batter.
• Top with batter to 3/4 full.
• Bake 30-35 minutes.
• Don't brown; should be light in color.
• Roll hot muffins in powdered sugar.

Steps:

• Preheat oven to 375 degrees.
• Grease and flour 18 muffin cups.
• FILLING: Beat cream cheese until soft.
• Add egg, vanilla and brown sugar.
• Beat until smooth.
• Set aside.
• STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
• Add butter and cut it in with a fork until crumbly.
• Set aside.
• MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.
• Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.
• Beat together until smooth.
• Fill cups with pumpkin mixture until they're about 1/2 full.
• Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.
• If you're using paper cups, try to keep cream cheese from touching the paper.
• Sprinkle on the streusel topping.
• Bake at 375 degrees for 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

Steps:

• Preheat oven to 350F (180C).
• To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
• Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
• To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
• To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
• Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
• Allow muffins to cool for 15 mins.
• Enjoy!

Steps:

• In medium bowl, mix oatmeal and milk and let stand for 30 minutes.
• Stir brown sugar, oil and egg into soaked oats.
• Combine flour, baking powder and salt.
• Stir into oat mixture just until blended.
• Spoon half of the batter into 12 paper lined muffins cups.
• Place about 1 teaspoon cream cheese into the center of the batter in each cup.
• Top with remaining batter, making sure the cream cheese is covered with batter.
• Combine oats and brown sugar for topping- Sprinkle over muffins.
• Bake at 350 degrees for 20 minutes or until centers are set.

Steps:

• Preheat oven to 350.
• Mix cream cheese with one egg and 3 tablespoons of sugar. Put the entire mixture on a piece of wax paper or parchment paper and shape it into a long log.
• Put it in the freezer while you mix and fill the pans, up to an hour.
• Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.
• Mix all ingredients together (except cream cheese and nuts).
• Fill muffin tins (greased or paper cups) half full.
• Put cream cheese disc in the middle, pressing down.
• Sprinkle with 1 tsp chopped nuts.
• Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!).
• Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Steps:

• Preheat oven to 400 degrees.
• Toss blueberries with about 2 tablespoons flour and set aside.
• Combine remaining flour with the other dry ingredients and set aside.
• In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
• Add eggs, then flour mixture, butter and milk and mix until just moistened.
• Fold in the blueberries.
• Fill paper-lined muffin pans 2/3 full.
• Bake for 18-20 minutes or until lightly browned.
• Remove from pan immediately.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.