1/2 cup confectioners' sugar
1 package (8 ounces) cream cheese, room temperature
MUFFINS:
1/2 package (4-ounces) cream cheese, room temperature
3/4 cup (142g or 1 1/2 sticks) salted butter, room temperature
1 1/2 cups (301g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups (192g) cake flour
1/8 cup (30g) buttermilk, room temperature
1 tablespoon confectioners' sugar, for dusting
CRUMB TOPPING:
1/2 cup (1 stick) butter, cold
3/4 cup all-purpose flour
1/3 cup confectioners' sugar
CREAM CHEESE SWIRL: In a small bowl, mix together the cream cheese and confectioners' sugar. Set aside while you prepare the muffin batter. MUFFINS: Preheat oven to 325°F. Prepare a muffin pan with muffin liners. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes. Add sugar gradually and beat until lighter and fluffier. Add eggs one at a time, beating well with each addition. Add in the vanilla. Add the flour all at once and mix until just combined. Add in buttermilk with mixer on low and mix until just incorporated. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated. CRUMB TOPPING: Using a food processor, fork, or your hands (I prefer clean hands), combine the cold butter, flour, and confectioners' sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done. ASSEMBLING CREAM CHEESE MUFFINS: Pour half the batter into the muffin tin, filling each cup only halfway. Add cream cheese swirl to each muffin cup, followed by using the rest of the muffin batter to fill each cup. Using a toothpick, swirl the batter and the cream cheese of each muffin together. Top with the crumb topping and bake for 23-26 minutes.