Everything Bagel Muffin
intro
Savory, tender deli-style muffins packed with the iconic garlicky, seedy crunch of everything bagel seasoning and a hidden cream cheese center, ideal for on-the-go meals and shared spreads.
Ingredients
Steps
Prep Oven and Pan
Preheat your oven to 200°C (400°F), then line a 12-cup standard muffin tin with paper liners, or grease each cup generously with nonstick spray or melted butter. Set the prepared tin aside while you mix the batter.
Combine Dry Ingredients
In a large mixing bowl, whisk together 240g all-purpose flour, 10g baking powder, 3g garlic powder, 3g onion powder, 3g fine sea salt, and 2 tablespoons of the divided everything bagel seasoning until fully evenly combined, with no clumps of spice or leavening remaining.
Whisk Wet Ingredients
In a separate medium mixing bowl, whisk the 2 room-temperature large eggs until fully smooth with no visible streaks of egg white, then stir in 240ml whole milk and 57g cooled melted butter until the mixture is homogeneous, with no separated butter pooling at the edges of the bowl.
Fold Muffin Batter
Pour the entire wet ingredient mixture into the bowl of dry ingredients, then fold gently with a silicone spatula only until no dry flour streaks remain—do not overmix, as small lumps in the batter are normal and desirable. Fold in 85g shredded sharp cheddar cheese until just evenly distributed through the thick batter.
Fill Muffin Cups
Scoop 1 tablespoon of batter into the bottom of each lined muffin cup, then place one chilled cream cheese cube directly in the center of each cup, making sure the cube does not touch the sides of the liner. Divide the remaining batter evenly across all 12 cups, covering the cream cheese cubes completely so no cream cheese is exposed.
Top and Bake Muffins
Sprinkle the remaining 1 tablespoon of everything bagel seasoning evenly over the top of each filled muffin cup. Bake in the preheated 200°C (400°F) oven on the middle rack for 18 to 20 minutes, until the muffin tops are domed and golden brown, and a toothpick inserted into the side of a muffin (avoiding the cream cheese center) comes out with only a few moist crumbs attached.
Cool and Serve
Once baked, remove the muffin tin from the oven and let the muffins rest in the tin for 5 minutes to set, then transfer them to a wire cooling rack to cool for an additional 5 minutes before serving warm, or let cool completely for storage.
Tips
2.Keep cream cheese cubes fully chilled until adding them to the batter: warm cream cheese melts quickly and sinks to the bottom of muffins during baking, while chilled cubes stay centered for a perfect creamy surprise in every bite.
3.Store cooled leftover muffins in an airtight container in the refrigerator for up to 4 days, and reheat individual portions for 15–20 seconds in the microwave before serving to restore soft texture and melty cream cheese.
OMG these everything bagel muffins are a total game changer for my weekday meal prep! I made a full batch on Sunday, grabbed one each morning on my commute to work, and they stayed perfectly moist all week. No more sad, overpriced drive-thru breakfasts for me! I can’t believe how easy they were to throw together too.
Made these for my kid’s rec soccer team potluck last weekend and they were gone in 10 minutes flat! Even the super picky eaters came back for seconds. I added a little cream cheese swirl in the middle of each one on a whim and *chef’s kiss* — total game move. 10/10, will absolutely be making these again for future gatherings.
SO good! I was so worried these would turn out dense or weird since I’m a total beginner baker, but the recipe was so straightforward and easy to follow. 30 minutes total cook time? Unbeatable for a lazy Saturday breakfast when I don’t feel like putting in a ton of effort. I topped mine with extra everything seasoning because I’m obsessed with that garlicky, salty crunch.
These are my new go-to for chaotic school mornings! My three kids keep begging me to make them every single week, which is a massive win considering they turn their noses up at 90% of the breakfasts I make. I swapped half the all-purpose flour for whole wheat to add a little extra fiber and you couldn’t even tell the difference. Love having a solid savory muffin option instead of all the super sweet ones that leave them crashing an hour later.
Has anyone tried making these with gluten-free all-purpose flour? I have a gluten sensitivity and have been searching for a good everything bagel dupe that doesn’t require a million ingredients — these look so perfect I’m already giving 5 stars, I’m dying to test them out!