Gooey Cinnamon Cream Cheese Muffins
Bake these Gooey Cinnamon Cream Cheese Muffins! Features a tender cinnamon muffin with a creamy cheese filling and a sweet cinnamon-sugar topping.
Ingredients
Here’s the complete list of ingredients, with precise measurements:
Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup milk
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Cream Cheese Filling:
- 8 oz (1 block) cream cheese, softened
- 1/4 cup powdered sugar
Topping:
- 1 tbsp cinnamon sugar mixture (e.g., 1 tbsp sugar + 1/4 tsp cinnamon, mixed) (Recipe lists “cinnamon sugar mixture” – I’ll assume a standard ratio or advise to make one)
Optional Drizzle:
- 1/4 cup white chocolate, melted
These quantities should yield approximately 12 standard muffins.
Ensure butter for batter is melted and slightly cooled; cream cheese for filling is fully softened
Instructions
Let’s bake these comforting and delightful muffins:
1. Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Line a standard 12-cup muffin tin with paper liners or grease the cups well with nonstick spray or butter/flour.
2. Combine Dry Muffin Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, baking powder, salt, and 1 teaspoon ground cinnamon until well combined.
3. Combine Wet Muffin Ingredients:
- In a separate medium bowl, whisk together the melted butter (ensure it’s not too hot), milk, room temperature eggs, and vanilla extract until smooth.
4. Make the Muffin Batter (Gently!):
- Pour the wet ingredient mixture into the dry ingredient mixture.
- Stir just until incorporated and the flour is moistened. Do not overmix! The batter should be slightly lumpy; this is key for tender muffins.
5. Prepare Cream Cheese Filling:
- In another small bowl, combine the softened cream cheese and the powdered sugar.
- Beat with an electric mixer on low-medium speed (or stir vigorously with a fork) until a smooth, creamy paste forms.
6. Assemble the Muffins (Layering):
- Spoon about 1 to 1.5 tablespoons of the muffin batter into the bottom of each prepared muffin liner, filling it about 1/4 to 1/3 of the way.
- Add a dollop (about 1-2 teaspoons) of the cream cheese filling into the center of the batter in each liner.
- Carefully spoon more muffin batter over the cream cheese filling, covering it, until each liner is about 2/3 to 3/4 full. Do not overfill.
7. Add Cinnamon Sugar Topping:
- Prepare your cinnamon sugar mixture (if not pre-mixed, combine 1 tablespoon granulated sugar with 1/4 – 1/2 teaspoon ground cinnamon in a small bowl).
- Generously sprinkle this cinnamon sugar mixture evenly over the tops of the batter in each muffin cup.
8. Bake:
- Place the muffin tin in the preheated oven.
- Bake for 18-20 minutes, or until the muffins are golden brown and a wooden toothpick inserted into the batter portion (avoiding the cream cheese center) comes out clean.
9. Cool:
- Let the muffins cool in the muffin tin for about 5 minutes.
- Carefully transfer the warm muffins to a wire rack to cool further.
10. Optional Drizzle and Serve:
- If desired, once the muffins have cooled slightly (or fully), melt the white chocolate (microwave in short bursts, stirring, or use a double boiler).
- Drizzle the melted white chocolate over the tops of the muffins.
- Serve the muffins warm or at room temperature.
Enjoy these delightful filled muffins