Quinn’s Cream Cheese Muffins

A few years ago, Quinn came up with this recipe as a special treat for me. I love, love, love all things cream cheese. Somehow, the recipe got buried among the countless recipes I’ve collected. Then, the other morning, I woke up to find that Quinn had not only unearthed the recipe but had the muffins baking in the oven.

Quinn's Cream Cheese Muffins | Bake or Break

If you love cream cheese like we do, these are the muffins for you. That is certainly the predominant flavor. Cream cheese is mixed in the batter, plus a dollop of it inside for an extra burst of it. Of course, what makes these even better to me is the sprinkling of pecans on top. Yes, he definitely came up with these just for me.

These are usually made in muffin tins, but this time Quinn used mini loaf pans. I think that size would be great for gifts, which is especially of note now that the holidays are upon us.

Quinn’s Cream Cheese Muffins

Prep Time: 26 minutes

Cook Time: 30 minutes

Yield: 12 standard-sized muffins

Quinn’s Cream Cheese Muffins

Ingredients

    For the muffins:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • For the sweetened cream cheese:
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • For the topping:
  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup finely chopped pecans

Instructions

Preheat oven to 375°. Grease a 12-cup muffin tin and set aside.

To make the muffins, combine flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.

Stir together milk, oil, and eggs. Pour into well in the dry ingredients. Stir just until dry ingredients are moistened.

To make the sweetened cream cheese, combine cream cheese and 1 cup of sugar. Fold about half of this mixture into the muffin batter.

Spoon batter into greased muffin pans, about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, pressing the mix into each muffin with a spoon handle.

To make the topping, combine all topping ingredients until crumbly. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown. Cool in pan for 10 minutes. Then, remove from pan to wire racks to cool completely.

http://www.bakeorbreak.com/2007/11/quinns-cream-cheese-muffins/
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41 Comments

  1. jamie November 11, 2007 Reply

    4 t of baking powder? Is that right? Do they have a bitter flavor because if it?
    They sound HEAVENLY!

    There is a recipe from Pillsbury I think where you take the blue roll of fridge biscuits, flatten them, cut 8 oz of cr cheese into as many hunks as you have biscuits, dip the cheese chunk into melted butter, then roll it in cinnamon sugar mix, put it in the center of the flattened biscuit and bring biscuit dough over it, set it in a muffin cup and bake.
    They are SO wonderful and remind me of these muffins!

    THANKS for this recipe.

    • Mary Ann August 25, 2013 Reply

      That sounds really good and easy. Must try this. Thanks!!

  2. peabody November 11, 2007 Reply

    Those would have been great for breakfast today.

  3. Leslie November 11, 2007 Reply

    These look yummy! How did you adjust the cooking time for the mini loaf pans?

  4. jennifer November 11, 2007 Reply

    Jamie, that is the correct amount of baking powder. They’re not bitter at all.

    Peabody, I highly recommend them any morning for breakfast.

    Leslie, they do need to bake a bit longer in the mini loaf pans. Maybe just 3 or 4 minutes more. I rely heavily on the toothpick method of testing doneness. Just remember that you may get gooey cream cheese out, but they may still be done.

  5. jennifer November 11, 2007 Reply

    Oh, Jamie! I almost forgot. Your recipe sounds delicious, too! I’ve made a similar thing using canned biscuits, but it was all put into a Bundt pan for a monkey bread. You can read about it here. Yum!

  6. Amy November 12, 2007 Reply

    Oh wow! These look incredible! I can’t wait to try them! Cream cheese= lots of exclamation points! :)

  7. Tartelette November 12, 2007 Reply

    Must make for tomorrow…right now! I might have them for dinner…they sound fantastic!

  8. Tartelette November 12, 2007 Reply

    They sound fantastic! What a nice to have in the morning. I am heading to the kitchen as we speak!!

  9. Katia November 12, 2007 Reply

    Goodness these look GOOD! I will definitely make them soon!!

  10. jennifer November 13, 2007 Reply

    Thanks, everyone, for the compliments!

  11. Karee January 20, 2008 Reply

    I’m new to finding your website, and these look amazing. Will make them tomorrow :)

    Thanks for all the great recipes and foodie talk! :)

  12. jennifer January 20, 2008 Reply

    Hi, Karee! I’m glad you found me. Hope you like the muffins!

  13. Ngoc March 5, 2008 Reply

    Loved these! Made them yesterday for a band I work with, and they liked them so much, I had to send them home with some. Thanks for sharing the recipe. :)

  14. jennifer March 5, 2008 Reply

    Ngoc, I’m glad you liked them! They’re definitely one of my favorites.

  15. chris March 5, 2008 Reply

    how much vegetable oil? I think the recipe says ‘1/2 vegetable oil’. Thanks!

  16. jennifer March 6, 2008 Reply

    Thanks for pointing that out, Chris. It should be 1/2 cup. I’ve corrected the recipe.

  17. chris March 7, 2008 Reply

    I made this recipe for my MOPS (mothers of preschoolers) group and it got rave reviews. We love the cream cheese in the middle. Thanks for posting Jennifer!

  18. jennifer March 7, 2008 Reply

    Glad you liked them, Chris!

  19. Cindy March 29, 2008 Reply

    Jennifer, I just took these out of the oven. They are wonderful! You just can’t go wrong with cream cheese.

  20. jennifer March 29, 2008 Reply

    Cindy, I’m glad you liked them! I am a huge fan of cream cheese.

  21. Tim May 28, 2008 Reply

    I just served these for breakfast and:
    they look beautiful
    they’re relatively simple to make
    they’re overly sweet.
    I think next time I’ll reduce the sugar a bit, or add some blackberries.

  22. jennifer May 28, 2008 Reply

    Tim, blackberries sound like a great idea with all that cream cheese!

  23. tracey December 15, 2008 Reply

    Went looking for a recipe like this for my daughters in law baby showers…. found this one and experimented with it. The cooking time needed to be shortened for my oven. (Just about in half) I also thought I did something wrong since they seemed a bit dry. I cut the oil in half and added a half cup of applesauce. Let me just say…. Oh my yummy goodness!!!!! My husband and I do a lot of camping from April to November….I took these a couple of times at the end of the season and boy were they a hit!!! This has become a camping group fav!!!! Thanks so much for the great hidden treasure!

  24. Nicole April 16, 2009 Reply

    i just made these and they are so GOOD! i wasnt sure how many muffins this made so i halfed the recipie and they made about six muffins. i made a different topping though because i dont like nuts so i put
    3tbs flour
    3tbs oats
    2tbs butter
    2tbs brown sugar
    and they turned out wonderful! i also had a little trouble getting the cream cheese center in next time i might add some of the batter then cream cheese then the rest of the batter im not sure though. thanks for the great recipie and cannot wait to make them again :D
    Nicole

  25. isah September 8, 2010 Reply

    i tried this yesterday but i made some modifications…i used 2 1/2 c. of flour, 3/4 c. of sugar for the batter and 1/2 sugar for cream cheese filling. I also halved the sugar for the topping and it came out perfectly! Thanks for sharing this. It’s really a keeper. :)

  26. debbie goense September 23, 2010 Reply

    hello I’m having a hard time trying to understand about how you get the cream cheese in the middle of the muffin .. Can you explain to me in better details.. I just can’t figure this out.. Hoe embarassing

    • jennifer September 24, 2010 Reply

      Debbie, some of the cream cheese is stirred into the batter. The rest is just put on top of each and pressed down a bit.

  27. healthy chicken recipes September 29, 2010 Reply

    Jennifer, I just took these out of the oven. They are wonderful! You just can’t go wrong with cream cheese.

  28. Laura March 6, 2011 Reply

    I adore cream cheese-I want to make these asap. Thanks for posting!

  29. Krystal May 4, 2011 Reply

    Could you substitute brown sugar for the topping?

  30. Cathy January 4, 2012 Reply

    I just made these — we are now in muffin bliss! My husband loves them.

  31. helly June 18, 2012 Reply

    So I’m on a diet right now, but when I finish I’m going to be allowed to eat 1 cake a week, and THIS will be one of it!!!!!

  32. Pat January 14, 2013 Reply

    Great Recipe, Made them for a party, and they were a huge hit. This is definitely going into my favorites binder.

  33. Hallie August 28, 2013 Reply

    I have made these so many times now they are my favorite! I have played around with the recipe a lot. I use butter instead of vegetable oil, and yogurt instead of milk. Turns out amazing. Sometimes I change up the flavor a bit, I have made them blueberry cream cheese muffins and lemon cream cheese muffins. SO YUMMY! Thanks for the recipe.

  34. Amy S. January 20, 2014 Reply

    These are absolutely wonderful! Thanks for this recipe, I have made these multiple times and they are a favorite with the fam and requested often. Love cream cheese streusel muffins, well anything with cream cheese. I did add a shake or two of cinnamon to the topping and cut the sugar by 1/4 cup in the muffin batter and the cream cheese batter. Simply perfection!

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