Description
These Gooey Cinnamon Cream Cheese Muffins are soft, moist, and filled with a luscious cinnamon-spiced cream cheese center. Perfect for a comforting breakfast or an indulgent snack, these muffins combine warm cinnamon flavors with a creamy surprise inside, finished with a crunchy cinnamon-sugar topping and an optional drizzle of white chocolate or vanilla glaze.
Ingredients
Scale
Muffin Batter
- 2 cups (240g) all-purpose flour (spooned & leveled)
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 3/4 cup (180ml) whole milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Cream Cheese Filling
- 6 ounces (170g) cream cheese, softened
- 1/3 cup (40g) powdered sugar
Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Optional
- White chocolate drizzle or vanilla glaze (for finishing)
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Set aside for later use.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted butter, whole milk, eggs, and pure vanilla extract together until the mixture is smooth.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently fold together using a spatula until just combined. Avoid overmixing; the batter should be thick with slight lumps.
- Assemble the Muffins: Preheat your oven to 350°F (177°C) and line a 12-cup muffin pan with paper liners or grease it well. Fill each muffin cup about halfway with batter, then add 1 to 1.5 teaspoons of the cream cheese filling into the center of each. Cover with the remaining muffin batter, filling each cup to about three-quarters full. Optionally, sprinkle the cinnamon-sugar topping evenly over each muffin.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until the tops are lightly golden and a toothpick inserted near the edges (not the center filling) comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Optional Decoration: Once cooled, you can drizzle the muffins with melted white chocolate or a light vanilla glaze to enhance flavor and presentation.
Notes
- Do not overmix the batter to keep the muffins tender.
- Make sure cream cheese is softened for easier mixing of the filling.
- Avoid inserting a toothpick in the center of the muffins since the cream cheese filling won’t set like the batter.
- Use fresh cinnamon for the best aroma and flavor.
- Optional topping adds a nice crunch and sweetness but can be skipped.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use vegan cream cheese.
