Save Tender, fluffy muffins with a rich cream cheese center and warming chai spices—a delightful twist on classic biscuit muffins perfect for breakfast or teatime.
I first made these for a cozy Sunday brunch, and the combination of spiced muffin and creamy filling instantly became a favorite with my family and friends.
Ingredients
- Muffin Batter: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg, 1/2 cup (115 g) unsalted butter, cold and cubed, 3/4 cup (180 ml) whole milk, 1 large egg, 1 tsp vanilla extract
- Cream Cheese Filling: 6 oz (170 g) cream cheese, softened, 1/4 cup (30 g) powdered sugar, 1/2 tsp vanilla extract
- Optional Topping: 2 tbsp granulated sugar, 1/2 tsp ground cinnamon
Instructions
- Prep Muffin Tin:
- Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners or light greasing.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
- Add Butter:
- Cut in cold butter until mixture resembles coarse crumbs.
- Combine Wet Ingredients:
- Whisk milk, egg, and vanilla; pour into dry mixture and gently combine (do not overmix).
- Create Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Assemble Muffins:
- Spoon 1 tablespoon batter into each cup, add a heaping teaspoon cream cheese filling, cover with remaining batter and seal.
- Add Topping:
- Mix topping ingredients and sprinkle over muffins.
- Bake:
- Bake for 18–22 minutes until golden and a toothpick inserted in the muffin (not cream cheese) comes out clean.
- Cool and Serve:
- Cool in tin for 5 minutes, then transfer to wire rack. Enjoy warm or at room temperature.
Save When my little one helped sprinkle the cinnamon sugar on top, the kitchen filled with the warm aroma of spices and we couldn't wait to enjoy muffins together for our afternoon snack.
Required Tools
Mixing bowls, muffin tin, electric mixer or whisk, pastry cutter or fork, measuring cups and spoons, wire rack
Allergen Information
Contains wheat (gluten), milk, eggs, and cream cheese. Always verify ingredient labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 230, Total Fat: 11 g, Carbohydrates: 28 g, Protein: 4 g
Save Serve these muffins warm with your favorite chai or coffee. The spiced aroma and creamy center make breakfast feel special every time.
Recipe Guide
- → Can I use low-fat cream cheese for the filling?
Yes, low-fat cream cheese works well and creates a lighter center without sacrificing creaminess.
- → How do I ensure the muffins stay fluffy?
Avoid overmixing the batter and use cold butter to maintain a tender, biscuit-like texture.
- → Can these be made ahead?
Absolutely! Store cooled muffins in an airtight container for up to two days, or freeze for longer freshness.
- → Are these suitable for vegetarians?
Yes, all ingredients align with a vegetarian diet, as no meat or gelatin is included.
- → Which spices give these their chai flavor?
Cinnamon, ginger, cardamom, cloves, and nutmeg combine for warming, aromatic depth reminiscent of chai.
- → What can I serve with these muffins?
Pair them with chai tea, coffee, or a spiced milk beverage to highlight their flavors.