Description
These Luscious Cinnamon Cream Cheese Muffins are soft, flavorful, and perfect for breakfast or a sweet snack. Featuring a tender crumb infused with cinnamon and a creamy center of smooth cream cheese, these muffins combine a delightful balance of sweet and tangy flavors. Easy to make and irresistibly delicious, they’re baked to golden perfection with a cinnamon-sugar topping that adds a lovely crunch.
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 the oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and make cleanup easier.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined to ensure even distribution of leavening agents.
- Combine wet ingredients: In a separate bowl, mix the milk, melted unsalted butter, eggs, and vanilla extract thoroughly until smooth and homogenous.
- Combine wet and dry: Add the wet mixture to the dry ingredients and stir gently until just combined; avoid overmixing to keep the muffins tender.
- Prepare cinnamon sugar: In a small bowl, mix together the brown sugar and ground cinnamon to create the flavorful cinnamon-sugar mixture.
- Layer the batter: Fill each muffin liner halfway with batter, then add a teaspoon of the cinnamon-sugar mixture followed by a small dollop of softened cream cheese. Top with the remaining batter and sprinkle the remaining cinnamon sugar on top for a crunchy, sweet topping.
- Bake: Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are cooked through.
- Cool: Allow the muffins to cool in the tin for 5 minutes to set slightly, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For an extra cinnamon flavor, you can add a pinch of cinnamon to the batter as well.
- Use room temperature eggs and milk for better mixing and texture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be frozen for up to 2 months; thaw before serving.
