Introduction

These Gooey Cinnamon Cream Cheese Muffins are irresistibly soft and bursting with warm cinnamon flavor and a creamy center. Perfect for breakfast or an indulgent snack, they combine fluffy muffin texture with a luscious cream cheese filling that melts in your mouth.

A white plate holds a stack of eight small muffins with a golden brown crust. Each muffin has a drizzle of white icing on top, adding a glossy texture. Two muffins in the front are cut open, revealing a soft, light yellow creamy filling inside. The muffins look crumbly on the outside with some crumbs scattered on the plate. The plate is set on a white marbled texture surface with a blurred brown chair and green outdoor background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoon cinnamon sugar (topping)
Optional: 1/4 cup white chocolate, melted (for drizzle)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
Step 3: In another bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
Step 4: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to keep the muffins tender.
Step 5: Beat the softened cream cheese with powdered sugar until smooth and creamy.
Step 6: Fill each muffin liner halfway with the batter. Add a spoonful of the cream cheese mixture on top of the batter, then cover with more batter until the liners are nearly full.
Step 7: Sprinkle the tops of the muffins with cinnamon sugar for a sweet crunch.
Step 8: Bake for 18–20 minutes, or until the muffins turn golden and a toothpick inserted into the muffin part (avoiding the cream cheese center) comes out clean.
Step 9: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 10: If desired, drizzle the cooled muffins with melted white chocolate for an extra touch of sweetness.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum; note the texture may be slightly different.
To make dairy-free muffins, use plant-based milk and a block-style dairy-free cream cheese alternative.
Avoid overmixing the batter to keep your muffins light and fluffy.
Try adding chopped nuts or raisins to the batter for added texture and flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 1 day. For longer freshness, refrigerate them for up to 3 days. To keep them longer, freeze the muffins in a sealed container or freezer bag for up to 2 months. Reheat refrigerated or frozen muffins in a microwave or oven until warm before serving.

How to Serve

A white round plate holds six golden brown muffins with a slightly rough texture on top, each topped with a thick layer of creamy, off-white icing swirled in the center. The muffins have crumbly, light brown streusel bits scattered on top and are drizzled with thin lines of white glaze. The muffins are arranged close together on a white marbled surface. The warm light highlights the moist, fluffy texture of the muffins and the shiny glaze on top, with a few crumbs scattered on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter the night before and refrigerate it, or bake the muffins in advance and store them refrigerated or frozen for later enjoyment.

What is the best way to soften cream cheese?

Let cream cheese sit at room temperature for about 30 minutes before using. This makes it easier to beat smooth and prevents lumps in your filling.