Cream Cheese Streusel Muffins

These Cream Cheese Streusel Muffins are pure perfection! Filled with an incredible vanilla cream cheese mixture, these tender, moist and not overly sweet muffins also have a buttery and subtly spiced streusel on top which adds incredible flavor and texture. Yields 10 muffins.

These are probably my favorite muffins.

Vanilla cream cheese mingling with a tender muffin batter, sprinkled with a streusel that gets crisp and golden in the oven. Have mercy.

These muffins remind me of when Pat and I would take the girls up north to his family’s cabin. Every summer we’d pack up fishing poles, a bunch of board games, snacks and head up to his families cabin for woods, water and lots of trail walking. And it was always these muffins or powdered doughnuts (I knowww) for breakfast. Hey, back then they were little and it was a special occasion, so sugar for breakfast was sooo exciting to them.

And for me too.😉

To Make These Cream Cheese Streusel Muffins You Will Need:

for the streusel topping:

• unbleached all-purpose flour – Helps bind the mixture.
• light brown sugar – Adds a subtle caramel like sweetness and aids in crisping the streusel when baked.
• cinnamon (ground) – Lends distinct warm and woodsy flavor.
• nutmeg (ground) – Warm, aromatic with subtle hints of clove.
• fine salt – Use either sea salt or pink himalayan.
• unsalted butter (melted) – Adds richness and flavor while binding the streusel ingredients.

cream cheese filling:

• softened cream cheese – Set out to soften to room temperature.
• granulated sugar (white) – Lends flavor and sweetness.
• cornstarch – Helps to improve texture of cream cheese filling.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.

for the muffin batter:

• unbleached all-purpose flour – The base to the muffin batter.
• baking powder – Will create lightness in the batter, which affects the shape and rise of the muffins.
• fine salt – Use either sea salt or pink himalayan.
• granulated sugar (white) – For sweetening and flavor.
• sour cream – Lends moisture and tangy rich flavor.
• milk – Lends moisture to the batter. You can use a milk of your choice here.
• pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
• egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
• unsalted butter (melted) – Adds moisture, richness and flavor.

Gather all your ingredients and make sure they are at room temp before you begin.

Preheat oven to 350℉ (180℃) and place 10 paper muffin liners in a muffin tin or two.

NOTE: I like to use 2 muffin tins and stagger my muffin liners to help with rising – this is optional.

Make The Streusel Topping:

In a medium size mixing bowl measure and add 2/3 cup unbleached all-purpose flour, 1/3 cup light brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon fine salt.

Whisk well and break up the brown sugar.

Next pour in 6 tablespoons melted unsalted butter.

Mix until combined and set a side.

Make The Cream Cheese Filling:

In a separate bowl, add 6 ounces softened cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla and 1 teaspoon cornstarch.

Mix until creamy and smooth and set aside.

Make The Muffin Batter:

In a large mixing bowl, add 1 cup of unbleached all-purpose flour, 1teaspoons baking powder and 1/4 teaspoon of fine salt.

Whisk to combine and set it off to the side.

In a bowl or large liquid measuring cup, add 1/2 cup granulated sugar, 1/3 cup sour cream, 2 tablespoon milk, 1 teaspoon vanilla and 1 large egg. Whisk to combine.

Pour the wet mixture in with the dry ingredients.

Use a spatula to stir until just combined.

Lastly, pour in 1/4 cup melted (cooled) unsalted butter.

Stir until incorporated.

Add in 2 teaspoons muffin batter into the muffin liners and then add a dollop of cream cheese mixture on top, about 1 tablespoon.

I like to give the pan a gentle yet firm tap to get things to settle a bit.

Divide the remaining batter among the filled muffin liners.

I like to gently spread the top batter and give the pan one or two final taps on the counter.

Lastly, sprinkle the streusel topping over top.

Bake on the middle rack of your preheated oven for 2o minutes or until a tester comes out clean with only a few crumbs attached.

Allow the muffins to cool slightly in the pan before transferring to a wire rack to finish cooling.

How To Store Cream Cheese Streusel Muffins:

In my opinion these muffins are best day, however you can store them (once cooled) in an air-tight container and keep refrigerated.

How To Freeze Cream Cheese Streusel Muffins:

Once cooled, place in a freezer-safe container or re-sealable bag and freeze.

How Long Will Cream Cheese Streusel Muffins Last?

If store properly, these muffins will last up to 3 to 5 days. Or up to 3 months in the freezer.

Click Here For More Muffin Recipes!

Enjoy! And if you give this cream cheese streusel muffins recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

This recipe was originally posted on March 13, 2015 and has been updated with clear and concise instructions, new photography and helpful information.