Brunch Cream Cheese Muffins Recipes
CREAM CHEESE MUFFINS
Simple, moist, and delicious! This is a basic recipe you can use as-is, or alter to make other flavors by adding ingredients (chocolate chips and cocoa, poppy seeds, etc).
Provided by Julesong
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix filling ingredients with mixer.
- Set aside.
- Preheat oven to 350 degrees.
- Oil bottoms only of medium muffin tins.
- Beat eggs; stir in milk and oil; set aside.
- Mix together flour, sugar, baking powder, and salt until well blended.
- Pour liquids, all at once, into flour mixture; stir until moistened.
- Fill muffin cups about 1/2 full.
- Spoon 1 teaspoon filling onto batter.
- Top with batter to 3/4 full.
- Bake 30-35 minutes.
- Don't brown; should be light in color.
- Roll hot muffins in powdered sugar.
Nutrition Facts : Calories 374.2, Fat 20.9, SaturatedFat 5.8, Cholesterol 71.7, Sodium 352.8, Carbohydrate 40.4, Fiber 0.9, Sugar 14.8, Protein 6.6
BRUNCH CREAM CHEESE MUFFINS
Cream cheese filled muffins.
Provided by MARBALET
Categories Muffins
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
- Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
- In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
- Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 44.2 g, Cholesterol 63.7 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 397.2 mg, Sugar 19.5 g
BRUNCH CREAM CHEESE MUFFINS
Cream cheese filled muffins.
Provided by MARBALET
Categories Muffins
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
- Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
- In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
- Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
Nutrition Facts : Calories 385.7 calories, Carbohydrate 44.2 g, Cholesterol 63.7 mg, Fat 20.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 5.6 g, Sodium 397.2 mg, Sugar 19.5 g
CREAM CHEESE BRAN MUFFINS
These are really good and so moist. The cream cheese center eliminates the need to add butter to the muffin. -Jeannette Mack, Rushville, New York
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine cereal and milk; let stand for 10 minutes. Stir in sour cream and egg. Stir in bread mix just until moistened. , Fill greased or paper-lined muffin cups about three-fourths full. Cut cream cheese into 12 cubes; gently press one cube into the center of each muffin cup just until covered with batter (cups will be full). , Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 241 calories, Fat 8g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 201mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 3g fiber), Protein 5g protein.
JOHN'S PINEAPPLE-CREAM CHEESE MUFFINS
When I got married, my mother-in-law gave me her recipe for pineapple muffins so I could make them for my husband, John. They're his favorites-and now they're mine, too! -Diane Turner, Brunswick, Ohio
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Drain pineapple, reserving 1-2 tablespoons syrup. , In a large bowl, beat cream cheese and sugar until blended. Add egg and vanilla; beat well. In another bowl, whisk flour, baking soda and salt. Add to cream cheese mixture alternately with sour cream, beating well after each addition. Fold in pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks., In a small bowl, mix confectioners' sugar, butter and enough reserved pineapple syrup to reach a drizzling consistency. Drizzle over warm muffins.
Nutrition Facts : Calories 165 calories, Fat 4g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 225mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
BREAKFAST EGG-AND-CHEESE MUFFINS
This recipe is inspired by the legendary Rebel Within muffin at San Francisco bakery Craftsman and Wolves.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h35m
Yield Makes 9
Number Of Ingredients 11
Steps:
- Prepare an ice bath. Bring a large pot of water to a boil. Carefully add 9 eggs; boil 6 minutes. Transfer to ice bath until cool enough to handle, then carefully peel and transfer to a paper towel-lined plate.
- In a medium skillet, heat 1 teaspoon oil over medium-high. Add sausage and cook, stirringto break up, until browned, about 5 minutes. Transfer to a plate; let cool slightly. Chop into pea-size pieces.
- Preheat oven to 400 degrees. Line 9 cups of a standard 12-cup muffin tin with baking cups, or lightly brush with oil. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk together remaining 1/2 cup oil, sour cream, 1/4 cup water, and remaining 2 eggs. Stir wet ingredients into dry until just combined. Fold in sausage, scallions, and 1/2 cup cheese. (Batter willbe thick and doughlike.)
- Fill each prepared muffin cup with 2 tablespoons batter. Nestle a cooked egg in each. For each cup, scoop 2 more tablespoons batter and flatten it slightly to form a disk. Cover egg with disk; gently press to seal. Sprinkle tops with remaining 1/2 cup cheese. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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