Recipe by MARBALET
"Cream cheese filled muffins."
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1/2 (8 ounce) package
cream cheese, softened
the recipe was nice.. I changed some of the ingrdients to make it more moist in texture. I use brown sugar for the muffin mix and reduce the flour to 1 1/2 cup cause it was to dry..you can also use cream instead of milk.
This recipe was just OK. I found that I couldn't get all of the filling the recipe made to fit in the muffin cups with all the batter there was. It may be better to increase the yield to 10 and put less batter in the bottoms, I don't know.
Yum, I made these to use up some etra cream cheese. I made with mixed all together, deleting the step to add the creamcheese lemon mixture in the center. I have picky kids and know they would not like the texture in the center. We ate these plain and with strawberry preserves. ~YUMMY~
These muffins were really good, and easy to make. They had a great creme cheese flavor to them. P.S. You don't have to eat them for brunch, they are good anytime, and very filling.
These were just ok. Very dry, almost no cream cheese flavor at all and the lemon was nonexistant.
The muffins were okay. I couldn't find even a hint of cream cheese or lemon flavor. I also couldn't fit all of the filling in. The kids liked them.
I thought these were very good. I used blueberry cream cheese, which added extra flavor. They froze well.
Just ok. I think I might try to work with the recipe to make something better.
* Percent Daily Values are based on a 2,000 calorie diet.
Brunch Cream Cheese Muffins
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 186
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