Description
These Gooey Cinnamon Cream Cheese Muffins are soft, moist, and filled with a luscious cream cheese center. Topped with a sweet cinnamon crumble, they’re the perfect indulgent treat for breakfast or dessert.
Ingredients
Units
Scale
For the Muffins:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
For the Cinnamon Crumble Topping:
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) brown sugar, packed
- 1 tsp ground cinnamon
- 4 tbsp (60g) unsalted butter, cold and cubed
Instructions
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Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
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Prepare the Cream Cheese Filling:
- In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Set aside.
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Make the Muffin Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the melted butter and sugar until smooth. Beat in the eggs, one at a time, then add the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Do not overmix.
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Make the Crumble Topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
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Assemble the Muffins:
- Fill each muffin cup about halfway with the batter. Add a teaspoon of the cream cheese filling to the center of each. Cover with more batter until the cups are about ¾ full.
- Sprinkle the crumble topping generously over each muffin.
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Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the edge (not the cream cheese center) comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Serve:
- Enjoy warm or at room temperature. These muffins are perfect on their own or with a cup of coffee or tea!
Notes
- Store the muffins in an airtight container in the refrigerator for up to 5 days. Warm them slightly in the microwave before serving.
- For added flair, drizzle the muffins with a simple glaze made from powdered sugar and milk.
- If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.