Description
Soft, moist cinnamon muffins filled with a sweet cream cheese center—warm, bakery-style comfort in every bite.
Ingredients
Scale
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)
Instructions
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
Notes
The “gooey” texture comes from the cream cheese core — don’t worry if your batter seems slightly thick or if a little filling peeks out; it’s part of the charm. Dessert Hungry
If you skip the topping, the muffins will still bake up moist and flavorful — the cinnamon-sugar crust just adds a little extra crunch and sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon cream cheese muffins, cream cheese stuffed muffins, gooey cinnamon muffins, bakery-style muffins, cinnamon breakfast muffins