Description
Luscious Cinnamon Cream Cheese Muffins combine a tender, moist crumb with a swirl of cinnamon-sugar and a delightful cream cheese center. These homemade muffins are perfect for breakfast or a cozy snack, featuring a perfect balance of sweetness and spice baked to golden perfection.
Ingredients
Scale
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
Filling and Topping
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
- 4 oz cream cheese, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, melted unsalted butter, eggs, and vanilla extract thoroughly until smooth.
- Blend Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, making sure not to overmix to keep the muffins tender.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the brown sugar with the ground cinnamon, mixing well for the filling and topping.
- Assemble Muffins: Fill each muffin liner halfway with batter. Add about a teaspoon of the cinnamon-sugar mixture, then place a small dollop of softened cream cheese on top. Cover with the remaining batter until the muffin liner is nearly full. Finally, sprinkle the top with the remaining cinnamon-sugar mixture for extra flavor and crunch.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure not to overmix the batter to prevent dense muffins.
- Use softened cream cheese for easier dolloping and better melting inside the muffins.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Reheat briefly in the microwave for a warm, gooey treat.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
