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A plate of savory muffins, all topped with everything seasoning. One is cut in half, showing its cream cheese filling.
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5 from 3 votes

Cream Cheese Stuffed "Everything" Savory Muffins

These Savory Muffins are a fun change from sweet muffins: An oniony muffin, stuffed with cream cheese, topped with Everything Seasoning!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Diet: Vegetarian
Servings: 12 Muffins
Calories: 205kcal
Author: Marie Porter

Equipment

  • 1 Muffin Tin

Ingredients

Filling

  • 8 oz Cream Cheese cold

Batter

  • 2 ½ cups All-Purpose Flour
  • 2 tsp. Baking Powder
  • 1 teaspoon Granulated Sugar
  • ¾ teaspoon Salt
  • ¾ cup Milk
  • ½ cup Vegetable oil
  • 1 Medium Onion shredded
  • 2 Large Eggs lightly beaten

Topping

  • 2 tablespoon Poppy Seeds
  • 2 tablespoon Sesame Seeds
  • 1 tablespoon Dried Minced Garlic
  • 1 tablespoon Dried Onion Flakes
  • 2 teaspoon Coarse Sea Salt

Instructions

Filling

  • Divide the cream cheese into 12 equal pieces. Using clean hands, roll each piece into a ball. Cover with plastic wrap, return to the fridge until you’re ready to use it.

Batter

  • Preheat oven to 375 F. Line a muffin tin with liners, or spray with baking spray.
  • In a large bowl, combine flour, baking powder, sugar, and salt. Seta side.
  • In a separate bowl - I use a medium bowl - whisk together milk, oil, shredded onion, and eggs.
  • Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.)
  • Spoon some batter into muffin cups, filling each about ⅓ full.
  • Place one ball of cream cheese in the center of each muffin cup, leaving room around each one.
  • Divide the remaining batter between the muffin cups, allowing the batter to fully encase the filling, set aside.

Topping & Baking

  • In a small bowl, mix together the poppy seeds, sesame seeds, dried garlic, dried onion, and sea salt.
    Generously sprinkle this everything seasoning mix over each muffin cup of batter.
  • Bake in a 375 degree F oven for 22 to 25 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
    (Note: Only insert it about ⅓ of the way down. If you hit cream cheese, it’ll be wet no matter how done it is!)

Notes

Cool leftover muffins to room temperature before transferring to an airtight container for storage in the fridge - We’ll usually use a freezer bag.
Muffins will be good for about 5 days or so, best when served reheated at least to room temperature.

Nutrition

Serving: 1Muffin | Calories: 205kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 48mg | Sodium: 697mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 2mg