Cream Cheese Muffins

Recipe adapted from Bake or Break. They have some wonderful Fall baking recipes, take a look.

3 cups  flour
1 cups sugar
4 tsp baking powder
1 tsp salt
2/3 cups milk
1/2 cups vegetable oil
2 large eggs
8 oz. cream cheese, softened
1 cups sugar

Preheat oven to 375 degrees. Place your cupcake liners in muffin pan.

Mix together the flour, 1 cup of sugar, baking powder, and salt.

In another bowl stir together the milk, oil, and eggs.  Now add your wet ingredients to your dry ingredients, stir until just moistened.

Combine cream cheese and 1 cup of sugar.  Gently fold  half of this cream cheese mixture into your muffin batter.

Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the other half of your cream cheese mixture onto the muffins, in dollops, and use the back of a spoon to gently push the mixture slightly down into each muffin.

I actually skipped the topping, although it's almost the best part of the muffin.  I was going for a little lighter bite. I've made them both ways, with the streusel topping and topless (the muffin, silly!) Delicious either way.  Here's the topping recipe for you:

1/2 cup all-purpose flour
1 cup sugar
1/4 C butter, softened

Mix all 3 ingredients well, don't over mix. Sprinkle atop your muffins. Bake 24 to 30 minutes or until golden brown.

Warm, moist and oh so delicious.  I had mine for breakfast.

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