Eggless Everything Bagel Muffins

Finding satisfying savory breakfast ideas without eggs can be tough. These eggless everything bagel muffins are my favorite solution when I want something warm, cheesy, and filling.

They taste just like a freshly toasted bagel spread with thick cream cheese, but baked into a tender, grab and go muffin.

Because this is a completely eggless recipe, you do not have to worry about fancy egg substitutes. The crumb stays light and tender using simple everyday baking ingredients.

The best part is the cold cream cheese hidden inside each cup, which softens up into a warm filling as the muffins bake.

Topped with melted cheese and crunchy bagel seasoning, they make a delicious morning treat that anyone avoiding eggs can enjoy.

Why You’ll Love It

Surprise Creamy Center – Biting into warm, melted cream cheese hidden inside a savory muffin is an amazing treat.

Bakery Style Texture – Buttermilk and sour cream guarantee a remarkably soft, fluffy crumb without needing any eggs at all.

Iconic Bagel Flavor – Everything bagel seasoning pairs with sharp cheddar and green onions for bold, savory satisfaction in every bite.

No Yeast Or Waiting – You get real bagel flavor in muffin form in under thirty minutes without kneading or rising dough.

Ingredient List

• 4 oz Cream Cheese, Cold
• 2 cups All Purpose Flour
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Garlic Powder
• 1 tbsp Granulated Sugar
• 1 1/2 cups Shredded Sharp Cheddar Cheese
• 3 Green Onions, Thinly Sliced
• 3/4 cup Buttermilk
• 1/2 cup Sour Cream
• 1/3 cup Unsalted Butter, Melted
• 2 tbsp Everything Bagel Seasoning

Directions

Step 1

Preheat the oven to 400°F and grease a 12-cup muffin pan. Cut the cream cheese into 12 small cubes and keep them in the fridge until needed.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder and sugar. Stir in 1 1/4 cups of the cheddar and the green onions so they are coated in flour.

Step 3

In a separate bowl, whisk the buttermilk, sour cream and melted butter until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and fold until just combined. The batter will be thick and a little lumpy, which keeps the muffins soft and fluffy.

Step 5

Spoon a heaping tablespoon of batter into each muffin cup and press a cream cheese cube into the center. Cover with the remaining batter so the cream cheese is hidden, then top with the remaining cheddar and the everything bagel seasoning.

Step 6

Bake for 18-22 minutes, until golden brown and a toothpick inserted into the muffin, not the cream cheese center, comes out clean.

Step 7

Let the muffins cool in the pan for 5 minutes and serve warm. Leftovers can be rewarmed in the microwave for 15 seconds to soften the creamy center again.

Tips

Chill the Cream Cheese Cubes Well

From my experience, the cream cheese center turns out much better if the cubes are ice cold when they go into the batter.

I recommend cutting the cubes first and popping them into the freezer while you prep everything else.

This quick freeze keeps the cheese from melting completely into the muffin crumb while baking, leaving a distinct creamy pocket in the middle.

Grate Your Own Cheddar Cheese

You will get the best results if you shred a block of sharp cheddar by hand instead of using pre-shredded cheese from a bag.

Store-bought shredded cheese is coated in starch powder to keep the shreds from sticking together, which can soak up moisture in this eggless recipe.

Freshly grated cheddar melts much more smoothly into the batter and keeps the muffins tender.

Do Not Overmix the Batter

When you pour the wet ingredients into the dry bowl, fold everything together gently with a spatula just until the flour streaks disappear.

The batter will look quite thick and lumpy, but that is exactly how it should look.

Stirring too much develops the gluten and will make your eggless muffins dense and gummy instead of light and fluffy.

Try These Next

• Eggless Breakfast Casserole
• Eggless Cheesy Omelet
• Eggless Creamy Spinach Quiche
• Eggless Egg Salad Sandwich
• Eggless Sweet Cornbread

Questions You Might Have

Can I use spreadable cream cheese from a tub instead of a block?

Block cream cheese works best because tub cream cheese contains extra moisture and whipped air.

Spreadable tub varieties will melt completely into the dough instead of creating that distinct, creamy center.