Gooey Cinnamon Cream Cheese Muffins

Imagine biting into a muffin that’s perfectly tender and fluffy, but then discovering a smooth, sweet cream cheese filling tucked right in the middle — that’s exactly what these Gooey Cinnamon Cream Cheese Muffins deliver. With the warm, cozy flavor of cinnamon through the muffin and a rich, dreamy cream cheese core, these treats feel like a cross between a cinnamon roll and a cheesecake, baked into a convenient handheld size.

Why You’ll Love This Recipe

• Gooey, dreamy center: The cream cheese filling stays soft and melty, giving each muffin a lush, indulgent bite.
• Balanced sweetness: Not overly sugary — the cinnamon and cream cheese flavors are mellow and comforting.
• Quick and easy: Simple mixing, filling, and baking make this recipe approachable even if you’re new to baking.
• Make-ahead friendly: These muffins store well in the fridge or freezer, making them perfect for meal prep or snacks.

Ingredients

Dry Ingredients

• 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

Wet Ingredients

• 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

Optional Topping

• 2 tablespoons granulated sugar + 1/2 teaspoon ground cinnamon (for sprinkling on top)
• Optional: White chocolate drizzle or vanilla glaze (for finishing)

Directions

1. Prepare the Cream Cheese Filling
   a. In a medium bowl, combine the softened cream cheese (170 g) and powdered sugar (40 g).
   b. Using an electric mixer (or a whisk), beat until the mixture is smooth, creamy, and lump-free.
   c. Set aside the cream cheese filling while you make the muffin batter.
2. Mix the Dry Ingredients
   a. In a large bowl, whisk together: 240 g all-purpose flour, 150 g granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp ground cinnamon until thoroughly combined.
3. Mix the Wet Ingredients
   a. In a separate bowl, whisk together the melted butter (113 g), room-temperature milk (180 ml), 2 large eggs, and 1 tsp vanilla extract until smooth and evenly combined.
4. Combine Wet and Dry Mixtures
   a. Pour the wet ingredients into the bowl with the dry ingredients.
   b. Gently fold the mixture using a spatula or wooden spoon until just combined. Be careful not to overmix — the batter should be thick and may still have a few small lumps.
5. Prepare for Baking
   a. Preheat your oven to 350°F (177°C).
   b. Line a standard 12-cup muffin pan with paper liners, or grease the cups lightly if not using liners.
6. Assemble the Muffins
   a. Spoon enough batter into each muffin cup to fill it about halfway.
   b. Use a small spoon (or a piping bag, if you prefer) to place roughly 1 to 1.5 teaspoons of cream cheese filling into the center of each cup.
   c. Carefully cover the filling with the remaining batter, filling each muffin cup to about 3/4 full.
7. Add the Optional Topping
   a. If using: In a small bowl, mix together 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon.
   b. Sprinkle this cinnamon-sugar mixture evenly over the tops of the muffins for a sweet, crunchy crust.
8. Bake
   a. Place the muffin pan in the preheated oven on the middle rack.
   b. Bake for 18 to 20 minutes, or until the muffins’ tops are lightly golden and spring back when touched gently.
   c. To check doneness, insert a toothpick into the edge of a muffin (avoiding the cream cheese center) — it should come out clean or with just a few crumbs.
9. Cool
   a. Let the muffins cool in the pan for about 5 minutes after baking.
   b. Then transfer the muffins to a wire rack to cool completely. This helps them set properly and avoid soggy bottoms.
10. Optional Decoration
    a. If desired, once the muffins are fully cooled, drizzle with melted white chocolate or a vanilla glaze to give them a bakery-style finish.

Pro Tips and Variations

• Cream Cheese: Make sure the cream cheese is very soft before mixing, so the filling is silky and lump-free.
• Avoid Overmixing: When combining wet and dry ingredients, mix gently and just until combined — overmixing can make the muffins dense.
• Even Filling Distribution: Use a small cookie scoop, spoon, or piping bag to portion the cream cheese filling precisely into each muffin cup.
• Flavor Variations:
  • Add a sprinkle of mini chocolate chips into the batter for a chocolatey twist.
  • Fold in diced fruit such as apples or berries to make fruit-filled muffins.
  • Try adding a pinch of nutmeg or cardamom to the batter for extra spice.
• Glaze Option: Instead of white chocolate, you can make a simple vanilla glaze by mixing powdered sugar with a little milk and vanilla extract, then drizzle over cooled muffins.

Serving Suggestions

• Serve these muffins warm for the best gooey cream cheese experience — just 10–15 seconds in the microwave brings them back to life.
• Pair with a hot cup of coffee, tea, or a glass of milk for a cozy breakfast or afternoon snack.
• For a brunch spread, place them on a tiered tray with fresh fruit and yogurt for a bakery-style presentation.

Storage / Reheating

• At Room Temperature: Store in an airtight container for up to 2 days, though they’re best eaten fresh.
• In the Refrigerator: Keep in a sealed container for up to 5 days — the cream cheese filling stays fresh and safe when chilled.
• Freezing: These muffins freeze well for up to 2 months. Wrap each muffin individually in plastic wrap or foil and place in a freezer-safe bag. Thaw at room temperature, then warm lightly in the microwave or oven before serving.

FAQs

Can I use low-fat cream cheese?
A: Yes — but the center might be a bit less rich and gooey. Full-fat cream cheese gives the best texture.

Can I make these gluten-free?
A: You could try substituting a 1:1 gluten-free flour blend for the all-purpose flour, but your texture may vary slightly.

How do I know when the muffins are done without drying out the cream cheese filling?
A: Insert a toothpick into the edge of a muffin (avoiding the center). If it comes out clean or with a few crumbs, the muffins are done. The center should still be soft but not liquid.

Can I double the recipe?
A: Yes — simply double all the ingredients and bake in two 12-cup muffin pans (or bake in batches).

Conclusion

Gooey Cinnamon Cream Cheese Muffins are a delightful treat that brings together the best of two worlds: tender, cinnamon-spiced muffins and a creamy, dreamy cheesecake-like center. They’re surprisingly simple to make, yet they feel extra indulgent. Whether you bake them for breakfast, snack time, or dessert, they’re bound to disappear fast. Try them as-is, or use the variation ideas to customize them your way — either way, you’re in for a real treat.

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