Orange Cream Cheese Muffins

(1 vote)
3 minutes
June 20, 2023
Carole JonesJump to Recipe

One week left.  Quiet.  Peace.  Productivity.  All gone in a week….

One week until:

“Mom, I’m bored!”

“Mom, tell her to leave me alone!”

“Mom, I need to go to practice!”

“Mom, it’s summer vacation and I can sleep in!”

“Mom, we’re going to be late for my game!”

“Mom, this house it so boring!”

“Mom, I need a ride to my friend’s house!”

Orange Cream Cheese Muffins

Summer break is such a bitter/sweet experience for me.  Most of it is sweet and enjoyable, but those bitter moments sure seem to make me want to run away until Labor Day.

Orange Cream Cheese Muffins

I feel a bit guilty about my honest reflections on summer but what can I do?  When it gets crazy this summer, I’ll just hide in the kitchen creating something yummy like these muffins.  Dense, moist and a hint of orange.  Don’t be afraid to use the whole peel of the orange as the recipe dictates….they turn out great!

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Orange Cream Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These tender and rich muffins are made with cream cheese and orange zest.  A great breakfast recipe for an on the go morning!


  • 1/2 small navel orange, cut into 6 pieces including the peel
  • 4 oz cream cheese, room temperature
  • 2 C flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 C butter, slightly firm
  • 1 C sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp vanilla


  1. Preheat oven to 375 and line muffin cups with paper liners.
  2. Fit food processor with steel blade and process the orange pieces until finely chopped. Add the cream cheese and process. Scrape down the bowl and process again. The mixture should retain some orange texture
  3. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  4. In the bowl of your electric mixer fitted with the paddle, beat butter on medium speed until smooth and light in color. Stop the machine and add the cream cheese mixture then mix for one minute. Add the sugar in a stead stream then blend in the eggs and yolk one at a time, allowing each egg to incorporate before adding another. Add the vanilla.
  5. Reduce the mixer speed to low and add the flour mixture in three additions, mixing just until blended after each addition.
  6. Using a standard ice cream scoop, portion the batter into the muffin liners and baking for 20-22 minutes until the tops are springy to the touch.
  7. Remove muffins from pan and allow to cool on a rack.
  • Author: Carole Jones


  • Serving Size: 1/12th
  • Calories: 261
  • Sugar: 18g
  • Sodium: 276mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 76mg

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.


15 years ago

These look so yummy! Thanks for sharing! I need to get up the courage to try some of your recipes – I am just not gifted in that aspect! I tend to burn everything 🙂

Holly Savage
15 years ago

I think these better show up at our future campout.

Sue Frame
5 years ago

These were so light and deliciously orange. I put a little chunk of chocolate in the middle of each one.

5 years ago

Oooooo, I love the idea of some chocolate in the middle Sue! Thank you for the suggestion 🙂

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