Best 8 Cream Cheese Coffee Cake Muffins Recipes

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Cream cheese coffee cake muffins are a delectable treat that combines the classic flavors of coffee cake and cream cheese frosting into a single, delectable bite. These muffins are perfect for a quick breakfast, a midday snack, or even a special occasion dessert. With their moist, crumbly texture, sweet and tangy filling, and delicate crumb topping, these muffins are sure to satisfy your sweet tooth and leave you craving more.

Here are our top 8 tried and tested recipes!

CREAM CHEESE COFFEE CAKE II



Cream Cheese Coffee Cake II image

A fantastic coffee cake that is so easy! It has a cream cheese filling and a crunchy nut topping!

Provided by AMAGU2

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 15

2 (3 ounce) packages cream cheese, softened
3 tablespoons confectioners' sugar
2 tablespoons lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
1 (8 ounce) container sour cream
½ cup finely chopped walnuts
2 tablespoons white sugar
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
  • Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 29.1 g, Cholesterol 68.1 mg, Fat 15.9 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 267.2 mg, Sugar 15.7 g

CREAM CHEESE COFFEE CAKE



Cream Cheese Coffee Cake image

These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Time 55m

Yield 20-24 servings.

Number Of Ingredients 19

1 cup sour cream
1/2 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, lightly beaten
4 cups all-purpose flour
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 large egg, lightly beaten
2 teaspoons vanilla extract
1/8 teaspoon salt
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup whole milk
1 teaspoon vanilla extract
Toasted sliced almonds, optional

Steps:

  • In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.

Nutrition Facts :

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

These moist and flavorful coffee cake muffins can be enjoyed any day of the week.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Yield Makes 12 jumbo muffins

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sour cream
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Confectioners' sugar (optional)
1 cup packed dark-brown sugar
1 cup all-purpose flour, (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

Steps:

  • Prepare streusel topping: In a medium bowl, stir together brown sugar, flour, and salt. With a pastry blender or two knives, cut in butter until mixture resembles large coarse crumbs; refrigerate until ready to use.
  • Preheat oven to 350 degrees. Prepare muffins: Butter and flour a jumbo 12-cup muffin tin (or two 6-cup muffin tins). In a small bowl, whisk together flour, baking powder, and baking soda; set aside.
  • Using an electric mixer on medium speed, beat together butter, sour cream, granulated sugar, and vanilla until light and fluffy. Beat in eggs, one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
  • Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Dust with confectioners' sugar, if desired.

COFFEE CAKE MUFFINS



Coffee Cake Muffins image

Always a fan of coffee cake muffins, but tired of paying more than $2.50 every morning for a half-decent one (over $15 per week), I decided to create a recipe for home. It is imperative that you use whole milk and that you carefully fold the ingredients together to have the right consistency for your muffins.

Provided by Nick

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 17

2 ¼ cups all-purpose flour
¾ cup white sugar
3 tablespoons ground cinnamon
1 ¼ tablespoons baking powder
¼ tablespoon salt
¾ cup whole milk
2 tablespoons whole milk
10 tablespoons unsalted butter, softened
2 large eggs, beaten
½ tablespoon vanilla extract
1 ⅞ cups all-purpose flour
½ cup unsalted butter, melted
¼ cup white sugar
2 tablespoons white sugar
4 ½ tablespoons brown sugar
¾ teaspoon pumpkin pie spice, or more to taste
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
  • Mix then sift flour, sugar, cinnamon, baking powder, and salt together in a large bowl.
  • Mix milk, butter, eggs, and vanilla extract together in a large bowl with an electric mixer. Carefully fold in flour until combined but slightly lumpy. Pour batter into the prepared muffin tins, leaving a little room at the top for muffins to rise.
  • Combine flour, melted butter, sugar, brown sugar, pumpkin pie spice, and salt for the topping in a bowl; mix until crumbly. Add a generous amount on top of each muffin.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 428.7 calories, Carbohydrate 59.2 g, Cholesterol 78.2 mg, Fat 18.8 g, Fiber 2.1 g, Protein 6.2 g, SaturatedFat 12.1 g, Sodium 367.8 mg, Sugar 24.7 g

CREAM CHEESE COFFEE CAKE MUFFINS



Cream Cheese Coffee Cake Muffins image

This is a smaller version of my cream cheese coffee cake, but the ingredients are a little different too! These are very impressive little muffins, packed full of flavor.

Provided by Vseward Chef-V

Categories     Quick Breads

Time 40m

Yield 14 muffins, 12-14 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
3/4 cup sugar
1/4 cup sugar
3/4 cup butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 egg
1 egg
1 teaspoon almond extract
8 ounces cream cheese (room temperature)

Steps:

  • Preheat oven 375°F.
  • Grease and flour (or use cooking spray) bottom and sides of 12 muffin tins.
  • Combine flour and 3/4 cup sugar. Cut in butter until mixture resembles coarse crumbs; reserve 1 cup of mixture setting aside.
  • To crumb mixture in bowl add baking powder, soda, salt, sour cream, 1 egg and almond extract blending well.
  • Divide among 12 to 14 muffin cups.
  • Combine cream cheese, 1/4 cup sugar, and 1 egg and pour over batter in pan. Sprinkle reserved 1 cup of crumb mixture over all.
  • Bake 20 to 25 minutes.

Nutrition Facts : Calories 366.6, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 317.3, Carbohydrate 37.9, Fiber 0.7, Sugar 17.9, Protein 5.3

PECAN COFFEE CAKE MUFFINS



Pecan Coffee Cake Muffins image

These moist, cakelike muffins with heaps of crumb topping are to die for! They're wonderful for company, entertaining, brunch or anytime. -Shannon Saltsman, Olmsted Falls, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 15 muffins.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs, room temperature
1/3 cup half-and-half cream
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

MEYER LEMON COFFEE CAKE MUFFINS



Meyer Lemon Coffee Cake Muffins image

We added lemon peel and juice to Betty Crocker cinnamon streusel premium muffin and quick bread mix to make these yummy muffins with a lemony twist.

Provided by Paula Jones

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 6

1 box (15.2 oz) Betty Crocker™ cinnamon streusel premium muffin & quick bread mix
3/4 cup milk
1/4 cup vegetable oil
2 eggs
Grated peel and juice of 1 Meyer lemon
Meyer lemon peel strips, if desired

Steps:

  • Heat oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups.
  • In medium bowl, stir muffin mix, milk, oil, eggs, grated lemon peel and lemon juice until blended. Divide batter evenly among muffin cups, filling each about two-thirds full. Sprinkle streusel from packet over batter.
  • Bake 16 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Garnish with lemon peel strips. Serve warm.

Nutrition Facts : ServingSize 1 Serving

MINI COFFEE CAKE MUFFINS



Mini Coffee Cake Muffins image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 dozen

Number Of Ingredients 16

1/4 cup light-brown sugar
1/4 cup all-purpose flour
Pinch of salt
Pinch of ground cinnamon
2 tablespoons unsalted butter, softened
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/4 cup sour cream
2 tablespoons buttermilk
Nonstick cooking spray, for pans

Steps:

  • Preheat the oven to 375 degrees. To make the topping, in a medium bowl, combine brown sugar, flour, salt, and cinnamon. Add butter, and work in, using your fingers or a pastry cutter, until well combined; set aside
  • To make the batter, in a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and beat to combine. Add the dry ingredients, alternating with the sour cream and buttermilk, and beginning and ending with the dry ingredients; scrape down the bowl as necessary.
  • Spray eighteen cups of a mini-muffin tin with nonstick cooking spray. Divide batter evenly between cups. Sprinkle topping over batter. Bake until a cake tester inserted in the center comes out clean, about 15 minutes. Let stand in pans for 5 minutes. Remove to wire racks to cool. Use immediately.

Tips: Baking Cream Cheese Coffee Cake Muffins like a Pro

  • Soften cream cheese properly: Make sure the cream cheese is at room temperature to ensure a smooth and creamy texture when mixed with the other ingredients.
  • Use quality coffee: The coffee flavor is a key component in these muffins, so use a high-quality coffee that you enjoy the taste of.
  • Don't overmix: Overmixing the batter can result in dense muffins. Mix just until the ingredients are combined.
  • Fill muffin cups evenly: To ensure even baking, fill each muffin cup with the same amount of batter.
  • Bake until a toothpick inserted into the center comes out clean: This is the best way to check if the muffins are done baking.

Conclusion: Indulge in the Perfect Coffee Break with Cream Cheese Coffee Cake Muffins

These delectable cream cheese coffee cake muffins offer an irresistible combination of a moist and tender crumb, a creamy coffee-infused filling, and a sweet and crunchy streusel topping. With their delightful coffee flavor and the indulgent richness of cream cheese, these muffins are the perfect treat for any occasion. Whether you're enjoying them as a sweet breakfast, a midday snack, or an afternoon pick-me-up, these muffins are sure to satisfy your cravings and leave you feeling refreshed and invigorated. So, grab a cup of your favorite coffee and indulge in the delightful experience of these cream cheese coffee cake muffins – a true celebration of coffee and cream cheese in muffin form.

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