Cream cheese filled muffins.

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Recipe Summary

Servings:
8
Yield:
8 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.

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  • Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.

  • In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.

  • Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.

Nutrition Facts

386 calories; protein 6.6g 13% DV; carbohydrates 44.2g 14% DV; fat 20.6g 32% DV; cholesterol 63.7mg 21% DV; sodium 397.2mg 16% DV. Full Nutrition
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Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/27/2008
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. Read More
(18)

Most helpful critical review

Rating: 3 stars
05/01/2003
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. Read More
(12)
25 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 6
Rating: 4 stars
02/27/2008
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. Read More
(18)
Rating: 5 stars
06/25/2006
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 Read More
(14)
Rating: 3 stars
05/01/2003
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. Read More
(12)
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Rating: 5 stars
02/08/2003
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. Read More
(10)
Rating: 4 stars
06/23/2004
I thought these were very good. I used blueberry cream cheese which added extra flavor. They froze well. Read More
(7)
Rating: 2 stars
02/07/2006
These were just ok. Very dry almost no cream cheese flavor at all and the lemon was nonexistant. Read More
(7)
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Rating: 3 stars
01/28/2003
Just ok. I think I might try to work with the recipe to make something better. Read More
(6)
Rating: 2 stars
03/13/2005
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. Read More
(6)
Rating: 3 stars
04/06/2009
I have tried this recipe and don't think it is great as you can only taste the cream cheese filing in the centre of the muffin. I would suggest that the cream cheese should combine together with the batter! Read More
(5)
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