Description

These Luscious Cinnamon Cream Cheese Muffins are soft, moist, and bursting with warm cinnamon flavor and creamy swirls of cream cheese. Perfect for breakfast or a comforting snack, they combine a tender muffin base with a sweet cinnamon-sugar swirl and rich cream cheese pockets.

Ingredients

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

Add-ins

1/2 cup brown sugar
1 tablespoon ground cinnamon
4 oz cream cheese, softened

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt, ensuring they’re evenly combined.
Combine wet ingredients: In a separate bowl, gently mix the milk, melted unsalted butter, eggs, and vanilla extract until smooth and uniform.
Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir carefully until just combined, taking care not to overmix to keep the muffins tender.
Prepare cinnamon sugar: In a small bowl, mix together the brown sugar and ground cinnamon for the delicious swirl and topping.
Assemble muffins: Spoon batter halfway into each muffin liner, 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 with the remaining cinnamon-sugar mixture.
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating they’re fully cooked.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents sogginess.

Notes

Ensure your cream cheese is softened to easily create smooth dollops in the muffins.
Do not overmix the batter to ensure tender and fluffy muffins.
You can substitute milk with a plant-based alternative to make this recipe dairy-free; however, the texture might slightly differ.
For a stronger cinnamon flavor, add an extra 1/2 teaspoon of ground cinnamon to the cinnamon sugar mixture.
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.