Description
Indulgent “gooey cinnamon cream cheese muffins” offer a delightful morning escape from ordinary breakfast fare. Sweet cinnamon swirls and rich cream cheese create a comforting companion that welcomes you into delicious moments of pure morning bliss.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup milk
- 1/3 cup vegetable oil
Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Cinnamon Topping:
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Leavening and Binding:
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or generously grease with cooking spray.
- In a large mixing bowl, whisk together flour, baking powder, salt, granulated sugar, and brown sugar until thoroughly combined and free of lumps.
- Create the cream cheese filling by blending softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy. Set aside.
- In another bowl, vigorously whisk eggs, milk, vegetable oil, and vanilla extract until the mixture becomes light and well-integrated.
- Gently fold the wet ingredients into the dry ingredient mixture, stirring minimally to prevent overmixing. The batter should appear slightly lumpy.
- Prepare the cinnamon topping by mixing granulated sugar, ground cinnamon, and melted butter in a small bowl until it forms a crumbly consistency.
- Fill each muffin cup halfway with batter, then carefully place a dollop of cream cheese filling in the center of each.
- Cover the cream cheese filling with remaining batter, ensuring it’s completely sealed.
- Generously sprinkle the cinnamon topping over each muffin, creating a delectable crumbly layer.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean with minimal crumbs.
- Remove from oven and allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free filling that blends effortlessly.
- Avoid overmixing batter to maintain tender, soft muffin texture with delicate crumb structure.
- For gluten-free version, substitute all-purpose flour with equal parts almond flour and gluten-free baking blend.
- Create dairy-free alternative by using coconut cream instead of cream cheese and plant-based milk substitute.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 229
- Sugar: 15 g
- Sodium: 144 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 34 mg