We love it when we get recipes from readers to share!  This one came from Marcie.  Thanks Marcie for sharing πŸ™‚
The recipe is simple enough, yet it really pumps up the muffin. 

3 oz. Cream Cheese, softened
2 Tbsp. Powdered Sugar
1 Box (any flavor–I used Cranberry Orange) Honeyville’s Muffin Mix
Plus whatever ingredients needed to make the muffins–it is water and an egg, but the water quantity vary on with muffin variety.

Mix up muffins according to package instructions.  In a separate bowl, mix together Cream Cheese and Powdered Sugar until smooth.  In a paper lined muffin tin,  scoop 1 Tbsp Muffin Batter.  Add 1 tsp of the Cream Cheese Mixture. (Both the Muffin Batter and Cream Cheese Mixtures were scoops, not exact measured off amounts so no need to scrape off the tops)

Top with another 1 Tbsp of Muffin Batter.

Bake at 400 for 15-20 minutes (mine took 19 minutes).  Allow Muffins to cool in pan for 5 minutes before transferring to a wire rack.
Hello friend, I’m going to eat you! 
Is that weird I just called a muffin friend or that I just called something friend that I am going to eat?
I promise I don’t eat or bite my friends, or anyone for that matter.
From my previous posts on Muffins (Mini Muffin Loaves or Blueberry Muffins)we all know that I’ll eat them plain, for Breakfast, Lunch, or Dinner–I’m always up for a muffin!  However this cream cheese filling was a new fun twist.  I think this filling would be fun to double and use as a filling and frosting with chocolate cupcakes.
Thanks again Marcie for sharing.
Happy Eating!