Description
These bakery-style muffins are soft, buttery, and hiding the most delicious surprise inside. One bite of that creamy center and you will want to bake another batch.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) sour cream
- 8 ounces (226 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon (8 g) all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
- Combine softened cream cheese, sugar, vanilla, and flour until smooth and creamy.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Whisk melted butter, sugar, eggs, vanilla, and sour cream together in a separate bowl.
- Fold the wet mixture into the dry ingredients until just combined. Do not overmix.
- Spoon muffin batter into each cup, add cream cheese filling to the center, and cover with more batter.
- Bake for 18 to 22 minutes, until the tops are golden and spring back lightly.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack.
- Let the muffins cool for at least 15 minutes before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Bakimg