Brunch Cream Cheese Muffins

Brunch Cream Cheese Muffins

19
MARBALET 45

"Cream cheese filled muffins."

Ingredients {{adjustedServings}} servings 386 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
  2. Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
  3. In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
  4. Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
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Reviews 19

  1. 22 Ratings

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meme
2/26/2008

the recipe was nice.. I changed some of the ingrdients to make it more moist in texture. I use brown sugar for the muffin mix and reduce the flour to 1 1/2 cup cause it was to dry..you can also use cream instead of milk.

sunflowereyesmom
6/25/2006

Yum, I made these to use up some etra cream cheese. I made with mixed all together, deleting the step to add the creamcheese lemon mixture in the center. I have picky kids and know they would not like the texture in the center. We ate these plain and with strawberry preserves. ~YUMMY~

KERRI SKRUDLAND
5/1/2003

This recipe was just OK. I found that I couldn't get all of the filling the recipe made to fit in the muffin cups with all the batter there was. It may be better to increase the yield to 10 and put less batter in the bottoms, I don't know.