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Moist Cream Cheese Swirl Muffins

A cream cheese muffin cut in half showing the rich, creamy center filling inside the baked muffin.

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Bake soft, fluffy muffins featuring a rich, creamy cream cheese center. This easy recipe yields bakery-style results perfect for breakfast or a snack.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 tablespoons granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, 3/4 cup sugar, baking powder, and salt.
  3. In a separate bowl, mix the milk, oil, 1 egg, and 1 teaspoon vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  5. Prepare the cream cheese filling: Beat the softened cream cheese, 2 tablespoons sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Fill each muffin liner about two-thirds full with batter.
  7. Spoon about 1 teaspoon of the cream cheese mixture onto the center of the batter in each cup.
  8. Use a toothpick or small knife to gently swirl the cream cheese into the batter.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the muffin part (avoiding the center filling) comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For blueberry cream cheese muffins, gently fold 1/2 cup of fresh or frozen blueberries into the batter after mixing.
  • If you prefer a stronger cinnamon flavor, add 1/2 teaspoon of ground cinnamon to the dry ingredients.
  • Do not overmix the batter; this keeps your muffins soft and fluffy.

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