Cream Cheese Muffins

• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1 cup Whole Wheat Flour
• 4 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Unsalted Butter, Softened
• 3/4 cups White Sugar
• 1/2 cups Brown Sugar
• 2 whole Eggs
• 8 ounces, weight Reduced Fat Cream Cheese, Room Temperature
• 3/4 cups Almond Milk (or Milk Of Choice)
• 1 teaspoon Vanilla Extract
• FOR THE CRUMBLE:
• 1/2 cups All-purpose Flour
• 3 Tablespoons Brown Sugar
• 1/4 cups Unsalted Butter, Room Temperature

1. 1. Preheat oven to 375u0b0F. Prepare 18 muffin tins with cooking spray.
2. 2. For the muffins, in a medium bowl, mix flours, baking powder and salt together. Set aside.
3. 3. In a large bowl, cream together butter and sugars until fluffy. Add in eggs one at a time. Add in cream cheese, almond milk and vanilla. Mix until fully combined, but don't overmix.
4. 4. For the crumble, combine flour, brown sugar and butter with a fork until crumbly.
5. 4. Distribute batter among muffin tins evenly. Sprinkle each muffin with crumble topping.
6. 5. Bake for 20-25 minutes. Let cool.

muffins, allpurpose, whole wheat flour, baking powder, salt, unsalted butter, white sugar, brown sugar, eggs, cream cheese, almond milk, vanilla, crumble, allpurpose, brown sugar, ubc

Taken from tastykitchen.com/recipes/breads/cream-cheese-muffins-3/ (may not work)