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Gooey Cinnamon Swirl Cream Cheese Muffins with Cinnamon Sugar Topping

Close-up of a cinnamon cream cheese muffin cut in half, revealing the creamy center.
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Bake bakery-style cinnamon cream cheese muffins featuring a soft, gooey texture and a rich cream cheese center, finished with a simple cinnamon sugar topping for a perfect breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • 1 tablespoon milk (for filling)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
  3. In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
  6. Prepare the cream cheese filling: In a small bowl, beat the 4 ounces of cream cheese, powdered sugar, 1/2 teaspoon vanilla, and 1 tablespoon of milk until smooth.
  7. Prepare the cinnamon sugar topping: Mix 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon in a small bowl.
  8. Fill the muffin cups about two-thirds full with batter.
  9. Place about 1 teaspoon of the cream cheese filling into the center of each muffin cup. You can gently swirl it with a toothpick if desired.
  10. Sprinkle the cinnamon sugar topping evenly over the top of the batter in each cup.
  11. Bake for 18 to 22 minutes, or until a toothpick inserted into the muffin (avoiding the center filling) comes out clean.
  12. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra gooey results, ensure your cream cheese filling is soft but not runny before placing it in the batter.
  • You can use a cinnamon glaze instead of the sugar topping by mixing 1/2 cup powdered sugar with 2 tablespoons of milk and 1/4 teaspoon of cinnamon.
  • This recipe yields bakery-style muffins; use room temperature ingredients for the best texture.

Nutrition

Find it online: https://cookingbyfelix.com/cinnamon-cream-cheese-muffins/