Cream Cheese Muffins
This is a savory recipe rather than sweet. It would be another option other than cornbread, but cornbread is good too.
Cream Cheese Muffins
This is an easy made from scratch muffin that can be paired with any main dish that would tend to be on the savory side. It would be a great change in place of corn bread, or even better eaten with a thick soup or chili.
Ingredients
- 4 tbsp Melted Butter
- 1 cup All Purpose Flour
- ¾ tbsp Baking Powder
- 2 Eggs Lightly Beaten
- 4 oz Cream Cheese
- 2 tbsp Heavy Cream
- ¾ cup Mexican Blend Shredded Cheese Or another cheese of your choice
- 1 tbsp Salt
Instructions
- Preheat the oven to 400°F. Coat six cups of a muffin tin with butter. If you use cupcakes liners like we did, you can skip this step. The liners helped with clean-up.
- In a small bowl, mix the flour and baking powder and salt.
- Mix the eggs, cream cheese–heavy cream mixture, shredded cheese, and 4 tablespoons of melted butter in a sperate bowl.
- Pour the flour mixture into the egg mixture and beat with a hand mixer until thoroughly mixed.
- Pour the batter into your prepared muffin cups. Bake for 12 minutes until golden brown on top and serve.
Notes
This recipe made about 8 medium- sized muffins. You can cut down the scoop size for larger muffins if you’d like.
