Description
Delight in these Luscious Cinnamon Cream Cheese Muffins, a perfect blend of moist, tender muffin batter swirled with a sweet cinnamon-sugar mixture and creamy dollops of luscious cream cheese. These muffins are easy to bake and make for a delicious breakfast treat or afternoon snack that everyone will love.
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 and prepare tin: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined for a consistent base.
- Combine wet ingredients: In a separate bowl, mix the milk, melted unsalted butter, eggs, and vanilla extract thoroughly until smooth and well incorporated.
- Blend wet and dry mixtures: Add the wet ingredients into the dry ingredients and stir gently until just combined, ensuring not to overmix to keep the muffins tender.
- Prepare cinnamon-sugar mix: In a small bowl, combine the brown sugar and ground cinnamon, which will add a sweet and spicy swirl inside the muffins.
- Layer batter and filling: Fill each muffin liner halfway with batter. Add a teaspoon of the cinnamon-sugar mixture and a small dollop of softened cream cheese on top. Then, cover with the remaining batter and sprinkle with the leftover cinnamon-sugar mix.
- Bake muffins: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating the muffins are perfectly cooked.
- Cool and serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
Notes
- Use room temperature eggs for best mixing results.
- Do not overmix the batter; a few lumps are okay to keep the muffins fluffy.
- Ensure the cream cheese is softened to dollop easily into the batter.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
- Use paper liners for easy removal and less cleanup.
