Cream Cheese Cornbread Muffins
Moist, sweet cornbread muffins topped with a creamy cheesecake mixture. These easy muffins are soft, buttery, and a fun twist on classic cornbread.
Servings: 10
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 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
Calories: 223kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 171mg | Potassium: 178mg | Fiber: 1g | Sugar: 14g | Vitamin A: 363IU | Calcium: 74mg | Iron: 1mg