These Gooey Cinnamon Cream Cheese Muffins are a perfect way to brighten up any morning! Imagine a soft, buttery muffin with a surprise swirl of sweet cream cheese in the middle. The combination of warm cinnamon spice and a rich, tangy filling is irresistible—especially when topped off with a sprinkle of cinnamon sugar and a delicate white chocolate drizzle. This recipe is for those who love an extra-special treat, whether it’s a cozy weekend breakfast or a midday snack with your coffee.
Ingredients:
- 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
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon cinnamon sugar mixture (for topping)
- Optional: 1/4 cup white chocolate, melted (for drizzle)
How to Make Gooey Cinnamon Cream Cheese Muffins
- Preheat and Prep:
Begin by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray if you prefer. - Combine the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon until they’re evenly distributed. Set aside. - Mix the Wet Ingredients:
In another bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth and well combined. - Combine the Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix—the batter should be slightly lumpy for fluffier muffins. - Prepare the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. This will be your delicious gooey center! - Assemble the Muffins:
Fill each muffin liner halfway with batter. Add a spoonful of the cream cheese mixture in the center of each, then top with more batter to cover the cream cheese. This layering creates that delightful pocket of cream cheese filling. - Sprinkle and Bake:
Sprinkle the tops of the muffins with a bit of the cinnamon sugar mixture. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean. - Cool and Drizzle:
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If you’re feeling indulgent, drizzle with melted white chocolate for an added touch of sweetness!
Helpful Tips for the Best Cinnamon Cream Cheese Muffins
- Don’t Overfill the Liners: When adding the batter and cream cheese, keep the muffin liners filled only about three-quarters of the way. This prevents overflow during baking.
- Room Temperature Ingredients: Make sure your cream cheese is fully softened before mixing to avoid lumps in the filling.
- Test for Doneness Carefully: When testing the muffins with a toothpick, avoid inserting it into the cream cheese center. This filling will stay gooey even when the muffins are done!
Substitutions and Variations
- Make it Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and extra fiber.
- Cinnamon Roll Muffins: Add a swirl of cinnamon sugar throughout the muffin batter for a cinnamon roll-inspired effect.
- No Cream Cheese? No Problem! You can replace the cream cheese filling with a dollop of jam or nut butter for a different take on the gooey center.
Frequently Asked Questions
Q: Can I use low-fat cream cheese instead of full-fat?
A: Yes, you can! Low-fat cream cheese works well in this recipe, but keep in mind that it may slightly alter the texture of the filling.
Q: How can I make these muffins dairy-free?
A: Use a plant-based milk, such as almond or oat milk, and substitute the butter with a non-dairy alternative like coconut oil or vegan margarine. For the cream cheese filling, use a dairy-free cream cheese substitute.
Q: Can I freeze these muffins?
A: Absolutely! Allow the muffins to cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave for a quick treat.
Storage Instructions
Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, freeze as mentioned above. To enjoy again, warm slightly in the microwave or oven to bring back their soft and gooey texture.
More Delicious Recipes to Try
If you love these Gooey Cinnamon Cream Cheese Muffins, you’ll definitely want to try some of our other sweet breakfast treats:
- Lemon Stuffed Cookies – Perfect for Lemon Lovers
- German Chocolate Poke Cake: Perfect for any occasion
These Gooey Cinnamon Cream Cheese Muffins will surely become a new favorite in your home. The next time you’re in the mood for a bakery-style muffin, skip the line and bake up a batch of these beauties! Enjoy!
Print
Gooey Cinnamon Cream Cheese Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Gooey Cinnamon Cream Cheese Muffins are the ultimate indulgent treat for breakfast or brunch! They feature a soft, fluffy muffin base with a surprise swirl of sweet cream cheese filling in the middle. Topped with a sprinkle of cinnamon sugar and an optional white chocolate drizzle, these muffins are bursting with warm cinnamon flavors and a delicious creamy center. Perfect for cozy mornings or sharing with friends and family!
Ingredients
- 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
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon cinnamon sugar mixture (for topping)
- Optional: 1/4 cup white chocolate, melted (for drizzle)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon. Set aside.
- Combine Wet Ingredients: In another bowl, whisk the melted butter, milk, eggs, and vanilla extract until smooth.
- Blend the Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Assemble the Muffins: Fill each muffin liner halfway with the batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter to cover the cream cheese.
- Add Topping: Sprinkle the tops of the muffins with the cinnamon sugar mixture.
- Bake: Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. If desired, drizzle with melted white chocolate before serving. Enjoy!
Notes
- Cream Cheese Filling: Make sure your cream cheese is fully softened before mixing to get a smooth filling without lumps.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. To freeze, place in an airtight container and store for up to 3 months.
- Customization Options: Add chopped nuts or dried fruit to the batter for extra texture. For a different flavor, substitute the cream cheese filling with a dollop of jam or nut butter!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20g
- Sodium: 200mg
- Carbohydrates: 35g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Cinnamon Cream Cheese Muffins, Cinnamon Muffins, Cream Cheese Muffins, Breakfast Muffins