Description
These Gooey Cinnamon Cream Cheese Muffins are soft, moist, and filled with a luscious cream cheese center. Perfectly spiced with cinnamon and topped with a crunchy cinnamon sugar sprinkle, they make a delightful breakfast treat or afternoon snack that’s sure to impress.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup melted butter
- 1 cup milk
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Topping and Optional
- Cinnamon sugar (for topping)
- Vanilla cream or melted white chocolate (optional, for drizzle)
Instructions
- Preheat Oven & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until well combined to evenly distribute the leavening and spices.
- Mix Wet Ingredients: In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Whisk thoroughly until smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients bowl. Stir gently until just combined; be careful not to overmix to keep the muffins tender and light.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy, ensuring no lumps remain.
- Assemble Muffins: Spoon batter halfway into each muffin liner. Add a generous spoonful of the cream cheese mixture in the center of each muffin cup, then cover with more batter, making sure the cream cheese is fully enclosed.
- Add Topping & Bake: Sprinkle a generous amount of cinnamon sugar on top of each muffin for a sweet, crunchy crust. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
- Cool & Serve: Let the muffins cool in the pan for 10 minutes to firm up. Transfer them to a wire rack. If desired, drizzle with vanilla cream or melted white chocolate for an extra decadent touch before serving.
Notes
- Do not overmix muffin batter to avoid tough muffins.
- Use room temperature cream cheese for smooth filling.
- You can substitute milk with buttermilk for a richer flavor.
- If you prefer, skip the drizzle to keep them simpler.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
