Cream Cheese Muffins

I thought this recipe would be all over the internet…it isn’t!  So I had to do some homework!

I received a text from my friend Aislinn, well in fact it was from her oldest boy Junior (one of Bear’s best friend) and it said: “hi, this is Junior”.  I replied: “hi, buddy, how was your day at school?”  He: “great, thank you (so polite), could you please find the recipe for Meijer’s Cream Cheese Muffins?”  Direct and to the point, I love that!

Meijer, for those who don’t know, is our local mega grocery store, it is mostly in the Midwest….because we are so hip around here

So I went online looking for possible recipes to share with the lovely young man…not much out there.  So in an effort to be accurate and look somewhat professional I went to the store to see what the magical muffins were made of….I know you will not be surprised to find out that there is no actual cream cheese in their cream cheese muffins but rather cream cheese flavoring…lovely!

THEN: I got a text from Aislinn, the boy (being a boy) broke his humerus bone last night…in his words, to the lovely lady in the front office at school: “I broke my humerus bone which isn’t really funny…”  LOL, that’s a funny kid!

I found a decent recipe on: Cooks.com.  But the recipe is really my own wild creation!  I had to have a special cream cheese surprise inside!

Cream Cheese Muffin

Ingredients:

Muffins:

3 cup all-purpose flour

4 teaspoon baking powder

1 teaspoon salt

3/4 cup milk

1/2 cup softened unsalted butter

3/4 cup sugar

2 eggs

8-ounce cream cheese, at room temperature (low fat is OK)

1/2 cup brown sugar

1 teaspoon vanilla

Topping:

1/2 cup all-purpose flour

3 tablespoons brown sugar

1/4 cup unsalted butter, at room temperature (I did however use salted….that’s what I grabbed!)

How to:

Preheat your oven to 375 degrees F.  Line your muffin pans with liner or grease, set aside. (this makes 18 muffins approximately)

In a large bowl mix your flour, baking powder and salt.  Set aside.

In a medium bowl combine your cream cheese with your brown sugar (1/2 cup) and vanilla.  Set aside.

In your mixer cream your butter and sugar, until light and fluffy.  Add your eggs.  Combine well.  Add your milk and 1/2 of your cream cheese mixture.  Add your flour mixture and combine well, but do not overmix.  Fill your prepared muffin pans only half full, using a small scoop divide your other 1/2 cream cheese batter between your muffins. (about 1/2 teaspoon or so)  Top the cream cheese batter with the remaining muffin batter.  The idea is to have your cream cheese in the middle of your muffin while it bakes. Don’t fill your muffin pan too full, otherwise you will have a hot cream cheesy mess on your hand….I speak from experience bottom layer/first layer of muffin dough cream cheese filling….yumminess happening right HERE!

top layer of muffin dough….almost ready for the oven

Mix your topping: combine your flour, brown sugar (3 tablespoons) and butter.  I like to use a fork and mix until I get a crumbly mixture.   Sprinkle your mixture on top of your muffins.  Put in your preheated oven for 20-25 minutes.

beautiful crumbly topping, ready for the oven

OH MY GOODNESS….my house smells like a baking shop…YUM!

Enjoy…and let’s hope I did OK in Junior’s young eyes.

Printer Friendly: Cream Cheese Muffins

Peace and Boys Will Be Boys,

Isabelle

Note: I had to make these twice, I burnt the first batch, oven was too hot and I left them in their way too long.

Note #2: Bear and I dropped off the muffins yesterday late afternoon and Junior said: “these are better than the Meijer Muffins” HURRAY FOR ME!

Visit Isabelle’s blog at Isabelle at Home