Cream Cheese Stuffed Muffin Bread

Hey all! I’m Shawn from I Wash You Dry, where I love to share quick and easy recipes that are perfect for busy families.

I’m obsessed with this Cream Cheese Stuffed Muffin Bread for a few reasons. First is that it’s made super easy thanks to Martha White’s® Wild Berry Muffin Mix!


It’s actually real easy to turn any of the muffin mixes into a deliciously moist and tender quick bread! All you need to do is add an egg, some milk and a little bit of sour cream to the mix. You’ll want to decrease the heat to let the bread have time to cook on the inside, but still give you that beautiful golden brown color on the outside.

I couldn’t stop there, I had to fill the bread with a layer of cream cheese and top it with a buttery coffee crumb streusel topping. This bread is so phenomenal; you’ll want to try making all the different mixes into a quick bread!



For the Bread:
2 (7oz) packages Martha White® Wild Berry Flavored Muffin Mix
½ cup cold milk
1 large egg
½ cup flour
½ cup sour cream

For the Cream Cheese Swirl:
4 oz. cream cheese, softened
1 large egg
¼ cup sugar
3 tbsp. flour

For the Streusel Topping:
¼ cup butter, cold, cut into small cubes
½ cup flour
1/3 cup brown sugar
½ tsp cinnamon

Preheat oven to 350 degrees F. Line a 9”x5” loaf pan with parchment paper OR grease and flour pan. Set aside.

Combine the ingredients for the bread in a bowl and stir to combine, just until everything is moist. Spread half the batter in the bottom of the prepared pan.

Meanwhile combine the ingredients for the cream cheese swirl in another bowl and use a hand mixer to beat together. Mix until smooth. Pour over the bottom layer of the bread, and then top with the remaining bread mixture.

Combine the topping ingredients in a separate bowl and use a fork or pastry cutter to mix into a crumbly mixture. Pour over the bread mixture and bake for 50 to 60 minutes, until a wooden skewer inserted in the center comes out clean. Let cool at least 20 minutes before removing from pan. Slice and enjoy!