Cream Cheese Muffins

I am a big fan of pantry cooking: The art of cooking something with whatever you happen to have in your pantry/fridge. 

It's such a waste to grocery shop week after week when you have plenty of food in your house...you just have to figure out a way to incorporate it into something edible. 

This week's problem food? 

Cream Cheese. 

Don't worry, a tasty solution was discovered :)

Cream Cheese Muffins
Adapted from Isabelle at Home
Serves: 18

Muffin:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 8 oz reduced fat cream cheese, room temperature
- 3/4 cup almond milk (or milk of choice)
- 1 tsp vanilla
Crumble:
- 1/2 cup all-purpose flour
- 3 tbs brown sugar
- 1/4 cup unsalted butter, room temperature

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

amy