Technically, I made these last night, but their intended purpose was breakfast today.
Cream Cheese Muffins:
3 C Flour
3/4 C Sugar
4 tsp. Baking Powder
1 8oz. package cream cheese, room temperature
1 c milk
1 tsp. vanilla extract (I prefer imitation!)
1/2 c butter, melted, then cooled.
Extra sugar for sprinkling
Mix cream cheese and eggs until smooth. Add milk, vanilla, and the cooled melted butter. Continue to work batter until completely mixed. Sift together the dry ingredients, and gradually add to wet ingredients. Mix until it is completely combined. Batter will be really thick. Almost like bread dough. Scoop into greased muffin cups.
(Tip: Use an ice cream scoop with a release button thing to scoop perfectly uniform muffins!) Fill muffin cups to the top, sprinkle a bit of sugar on top (for sparkle!) and bake for 25-30 minutes at 400 degrees.
Serve warm. For an added yum factor, serve with honey butter:
2 sticks butter, softened (NOT melted!)
1/8 c honey (Spray the measuring cup with cooking spray first, and the honey will slide right out!)
1/4 tsp cinnamon
1/4 tsp vanilla
Beat butter, add honey, then cinnamon and vanilla. Beat until combined and creamy. Store in fridge or butter crock.
These muffins with the honey butter are amazing. Enjoy!