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Quinn’s Cream Cheese Muffins

half of a cream cheese muffin on a white plate

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 are sweet muffins topped off with a nutty crumb topping. Delicious! - 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

Yield 12 standard-sized muffins
Prep Time 26 minutes
Cook Time 30 minutes
Total Time 56 minutes
half of a cream cheese muffin on a white plate


For the topping:

  • 1/2 cup (60g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/4 cup (56g) unsalted butter, softened
  • 1/4 cup (30g) finely chopped pecans or other nuts

For the sweetened cream cheese:

  • 8 ounces (226g) cream cheese, softened
  • 1 cup (200g) granulated sugar

For the muffins:

  • 3 cups (360g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup (157ml) milk
  • 1/2 cup vegetable oil
  • 2 large eggs


To make the topping:

  1. Preheat oven to 375°F. Grease a 12-cup muffin pan and set aside. (Alternatively, line the cups with paper liners.)
  2. Place the flour, sugar, butter, and nuts in a small bowl. Mix with a fork or a pastry blender until crumbly. Set aside.

To make the sweetened cream cheese:

  1. Using an electric mixer on medium speed, beat the cream cheese and 1 cup of sugar until thoroughly combined and smooth. Refrigerate while you make the muffins.

To make the muffins:

  1. Whisk together the flour, 1 cup of sugar, baking powder, and salt in a large bowl. Make a well in the center.
  2. In a separate bowl, stir together the milk, oil, and eggs. Pour into the well in the dry ingredients. Stir just until dry ingredients are moistened.
  3. Fold about half of the cream cheese mixture into the muffin batter.
  4. Spoon the batter into the prepared pans, filling each about 1/2 to 2/3 full. Spoon the remaining cream cheese mixture onto the muffins, lightly pressing the mixture into each muffin with a spoon handle.
  5. Sprinkle the topping mixture generously over the muffins.
  6. Bake 24 to 30 minutes, or until golden brown. Cool the muffins in the pan on a wire rack for 10 minutes. Then, remove the muffins from the pan to a wire rack to cool completely.

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    41 Comments on “Quinn’s Cream Cheese Muffins”

  1. 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.

  2. Those would have been great for breakfast today.

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

  4. 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. 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. Oh wow! These look incredible! I can’t wait to try them! Cream cheese= lots of exclamation points! ๐Ÿ™‚

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

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

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

  10. Thanks, everyone, for the compliments!

  11. Pingback: Caramel Cake with Cream Cheese Frosting

  12. I’m new to finding your website, and these look amazing. Will make them tomorrow ๐Ÿ™‚

    Thanks for all the great recipes and foodie talk! ๐Ÿ™‚

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

  14. 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. ๐Ÿ™‚

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

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

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

  18. 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!

  19. Glad you liked them, Chris!

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

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

  22. 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.

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

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  25. 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!

  26. 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 ๐Ÿ˜€

  27. 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. ๐Ÿ™‚

  28. 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

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

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

  31. Could you substitute brown sugar for the topping?

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

  34. 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!!!!!

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

  36. 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.

  37. Pingback: 10 Fail-proof recipes (and a couple extra for fun) | Unexpected Lovely

  38. 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!

  39. Pingback: macaroon cream cheese muffins | averill family recipes

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