Description
Luscious Cinnamon Cream Cheese Muffins are moist, fluffy, and perfectly spiced treats featuring a delightful cinnamon-sugar swirl and creamy pockets of cream cheese. Ideal for breakfast or a cozy snack, these muffins combine the richness of butter and cream cheese with the warm aroma of cinnamon in every bite.
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
Cinnamon Sugar Mixture
- 1/2 cup brown sugar
- 1 tablespoon ground cinnamon
Other
- 4 oz cream cheese, softened
Instructions
- Preheat the 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 flour, granulated sugar, baking powder, and salt until fully combined.
- Combine wet ingredients: In another bowl, mix the milk, melted butter, eggs, and vanilla extract thoroughly until smooth.
- Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Prepare cinnamon sugar: In a small bowl, combine the brown sugar and ground cinnamon to create the cinnamon-sugar mixture.
- Assemble the muffins: Fill each muffin liner halfway with batter, then add a teaspoon of the cinnamon-sugar mixture and a small dollop of softened cream cheese. Cover with the remaining batter and sprinkle the rest of the cinnamon-sugar mixture on top.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Ensure cream cheese is softened for easy dolloping.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
- For a dairy-free version, substitute milk and butter with plant-based alternatives and use a dairy-free cream cheese.
