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These cream cheese cornbread muffins are soft, moist, slightly sweet, and topped with a creamy cheesecake center. They’re a fun twist on classic cornbread muffins and are perfect for parties, holidays, or brunch!
I made these for a baby shower, and everyone absolutely loved them! I had honestly never seen cream cheese-filled cornbread muffins anywhere before.
The idea just came to me because I was thinking about my pumpkin cheesecake muffins and how delicious that creamy cheesecake filling would be inside a sweet cornbread muffin. I had to try it, and I’m so glad I did.
Why You’ll Love These Cream Cheese Cornbread Muffins
The combination of cornmeal, butter, and oil gives these muffins plenty of classic cornbread flavor while keeping them nice and moist. Then you bite into that sweet, creamy center, which makes them a little more special than your typical cornbread muffin.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Cornmeal – Gives the muffins that classic cornbread flavor and texture. I use it along with all-purpose flour so the muffins stay soft and tender.
- Butter and oil – Using both is key! The butter adds rich flavor while the oil helps keep the muffins extra moist.
- Cream cheese – The star of the recipe. Make sure it’s softened so the cheesecake filling turns out smooth and creamy.
- Sugar – Adds just enough sweetness to complement the cornmeal and tangy cream cheese filling.
Top Tips for the Best Cornbread Muffins
- Make sure your cream cheese is completely softened before preparing the filling. Cold cream cheese will be much harder to mix smoothly.
- Don’t overmix the cornbread batter. Mix just until everything is combined. Overmixing can make muffins tougher instead of soft and tender.
- And most importantly, don’t overbake them! Cornbread can dry out quickly, so keep an eye on the muffins toward the end of the baking time.
What to Serve With Them…
These cream cheese cornbread muffins are delicious on their own, but I LOVE serving them warm with a little drizzle of honey or honey butter.
Are these cornbread muffins sweet?
Yes, they’re on the sweeter side, which pairs really well with the slightly tangy cream cheese center. Think sweet cornbread rather than savory Southern-style cornbread.
Can I make them ahead of time?
Absolutely. They’re a great make-ahead option for parties and holidays. Once cooled, refrigerate them in an airtight container and bring them closer to room temperature before serving.
Storage
Store leftover muffins in an airtight container in the refrigerator because of the cream cheese filling. They’ll keep fresh for about 3–4 days.
You can enjoy them cold, let them sit at room temperature for a bit, or warm them up before serving.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Cream Cheese Cornbread Muffins
Ingredients
Cornbread Muffins
- 1 cup all-purpose flour
- ½ cup cornmeal
- ½ cup granulated sugar
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter, melted
- ¼ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
Cream Cheese Topping
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon all-purpose flour
Instructions
- Preheat your oven to 350°F and line a muffin pan with 10 muffin liners.
- In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, oil, sugar, milk, and eggs until well combined.
- Add the wet ingredients to the dry ingredients and mix just until combined. Don’t overmix.
- Divide the batter evenly among the 10 prepared muffin cups.
- In a small bowl, mix the softened cream cheese, sugar, and flour until smooth.
- Using a mini cookie scoop, add a scoop (about 1/2 tablespoon) of the cream cheese mixture directly on top of each muffin.
- Bake for 13–14 minutes at 350°F, or until the muffins are set and a toothpick inserted into the cornbread portion comes out clean. A few crumbs are fine. Don't overbake!
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Serve warm with honey and enjoy!
Notes
- Make sure the cream cheese is fully softened so the topping mixes smoothly.
- Avoid overmixing the batter and overbaking the muffins to keep them soft and moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
