Gooey Cinnamon Cream Cheese Muffins
Soft cinnamon muffins with a creamy center, crisp cinnamon-sugar topping, and optional white chocolate drizzle offer a cozy bakery-style treat perfect for breakfast or dessert.
Equipment
- 1 12-cup muffin tin lined with paper liners
- 2 Mixing bowls
- 1 whisk
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
- 1 tablespoon cinnamon sugar for topping
- Optional: 1/4 cup white chocolate melted (for drizzle)
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
- In a separate bowl, whisk melted butter, milk, eggs, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
- Beat cream cheese with powdered sugar until smooth and creamy.
- Fill each muffin liner halfway with batter, add a spoonful of the cream cheese filling, then cover with remaining batter.
- Sprinkle the tops with cinnamon sugar.
- Bake for 18 to 20 minutes, until golden and a toothpick inserted in the muffin (not the filling) comes out clean.
- Cool muffins in the pan for a few minutes, then transfer to a cooling rack to cool completely.
- If desired, drizzle cooled muffins with melted white chocolate.
Notes
- Use 1:1 gluten-free flour with xanthan gum for gluten-free version; texture may vary.
- Substitute plant milk and dairy-free cream cheese for a dairy-free option.
- Store airtight at room temperature for 1 day, refrigerate up to 3 days, or freeze up to 2 months.