Description
These Luscious Cinnamon Cream Cheese Muffins are soft, moist, and packed with a delightful cinnamon swirl and creamy cheesecake surprise. Perfect for breakfast or a cozy snack, these muffins combine a tender crumb with a sweet cinnamon topping and creamy filling that will satisfy any sweet tooth.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Mixture
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Filling
- 4 oz cream cheese, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to ensure they are evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, melted unsalted butter, eggs, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined to avoid overmixing, which can make the muffins tough.
- Prepare Cinnamon Sugar: In a small bowl, mix together the brown sugar and ground cinnamon to create your cinnamon sugar swirl.
- Assemble Muffins: Fill each muffin liner halfway with the batter. Add a teaspoon of the cinnamon sugar mixture and a small dollop of softened cream cheese on top. Cover with the remaining batter and sprinkle the remaining cinnamon sugar on top for a beautiful finish.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and makes them easier to remove from the liners.
Notes
- Do not overmix the batter to keep your muffins tender and fluffy.
- Use room temperature eggs and cream cheese for easier mixing and better texture.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat in the microwave for 15-20 seconds before serving for a fresh-baked taste.
- You can substitute milk with almond or oat milk for a dairy-free option, but the texture may slightly differ.
