Gooey Cinnamon Cream Cheese Muffins – Irresistibly Soft and Amazing Recipe
Gooey Cinnamon Cream Cheese Muffins are irresistibly soft, tender, and packed with a creamy cinnamon center that melts in your mouth. These delightful muffins feature a cinnamon-spiced batter and a luscious cream cheese filling, topped with cinnamon sugar and an optional white chocolate drizzle for an extra touch of sweetness. Perfect for breakfast, brunch, or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 33-35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Muffin Batter
- 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
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Topping
- 1 tablespoon cinnamon sugar
- Optional: 1/4 cup white chocolate, melted (for drizzle)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the melted unsalted butter, milk, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine Batter: Gently fold the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing to keep the muffins tender.
- Prepare Cream Cheese Filling: Beat the softened cream cheese with powdered sugar until smooth and creamy, ensuring no lumps remain.
- Assemble Muffins: Spoon muffin batter into each lined cup halfway. Add a spoonful of the cream cheese filling on top, then cover with more muffin batter to fill the cups nearly to the top.
- Add Topping: Sprinkle each muffin generously with cinnamon sugar for a sweet, crunchy crust.
- Bake: Bake in the preheated oven for 18 to 20 minutes or until the muffin tops are golden brown and a toothpick inserted into the muffin part (avoiding the cream cheese) comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes to set, then transfer them to a cooling rack to cool completely.
- Optional Drizzle: Once cooled, drizzle melted white chocolate over the muffins for an extra touch of sweetness and elegance.
Notes
- For gluten-free muffins, substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. Note the texture may vary slightly.
- If dairy-free is preferred, use plant-based milk and a block-style dairy-free cream cheese alternative.
- Store muffins airtight at room temperature for up to 1 day, refrigerate for up to 3 days, or freeze for up to 2 months for best freshness.
Keywords: cinnamon muffins, cream cheese muffins, gooey muffins, breakfast muffins, soft muffins, cinnamon cream cheese, sweet muffins
