Description
These Luscious Cinnamon Cream Cheese Muffins are tender, moist, and bursting with warm cinnamon flavor paired with a creamy, tangy cream cheese surprise in every bite. Perfect as a delightful breakfast treat or a cozy snack, they combine a fluffy muffin base with a rich cinnamon-sugar swirl and luscious cream cheese filling.
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
Other
- 4 oz cream cheese, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well mixed.
- Mix Wet Ingredients: In another bowl, combine the milk, melted unsalted butter, eggs, and vanilla extract, mixing until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined; do not overmix to keep muffins tender.
- Prepare Cinnamon Sugar: In a small bowl, thoroughly mix the brown sugar and ground cinnamon to create the cinnamon-sugar topping.
- Assemble Muffins: Fill each muffin liner halfway with the batter, then add a teaspoon of the cinnamon-sugar mixture and a small dollop of softened cream cheese. Top with the remaining batter to cover the filling and sprinkle the remaining cinnamon-sugar mixture on top.
- Bake Muffins: Bake the muffins in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure the muffins remain light and fluffy.
- Make sure the cream cheese is softened to easily add dollops without tearing the batter.
- You can substitute whole milk with any milk alternative if preferred.
- Ensure the oven is fully preheated before baking for consistent results.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
