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Cream Cheese Bran Muffins

These are really good and so moist. The cream cheese center eliminates the need to add butter to the muffin. —Jeannette Mack, Rushville, New York
  • Total Time
    Prep: 15 min. + standing Bake: 20 min.
  • Makes
    1 dozen


  • 1 cup All-Bran
  • 1/2 cup 2% milk
  • 1 cup sour cream
  • 1 large egg, lightly beaten
  • 1 package (16.6 ounces) date quick bread mix
  • 3 ounces cream cheese


  • In a large bowl, combine cereal and milk; let stand for 10 minutes. Stir in sour cream and egg. Stir in bread mix just until moistened.
  • Fill greased or paper-lined muffin cups about three-fourths full. Cut cream cheese into 12 cubes; gently press one cube into the center of each muffin cup just until covered with batter (cups will be full).
  • Bake at 400° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 each: 241 calories, 8g fat (4g saturated fat), 40mg cholesterol, 201mg sodium, 37g carbohydrate (20g sugars, 3g fiber), 5g protein.

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