Description
These soft and fluffy cinnamon muffins are filled with a sweet and tangy cream cheese center and topped with a crunchy cinnamon-sugar topping. Perfect for breakfast, brunch, or a cozy dessert, these muffins have a gooey texture and a rich flavor that will satisfy any cinnamon lover!
Ingredients
Units
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For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it lightly.
- Prepare the cream cheese filling: In a small bowl, mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- Make the muffin batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk melted butter, eggs, vanilla, and buttermilk until combined. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- Assemble the muffins: Fill each muffin cup halfway with batter. Add a teaspoon of the cream cheese filling in the center, then cover with more batter until about 3/4 full.
- Make the cinnamon sugar topping: In a small bowl, mix sugar and cinnamon. Brush the tops of the muffins lightly with melted butter and sprinkle with the cinnamon sugar mixture.
- Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the filling) comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- For an extra gooey center, slightly underbake the muffins by 1-2 minutes.
- Store muffins in an airtight container in the refrigerator for up to 5 days. Warm them in the microwave for 10-15 seconds before serving.
- You can freeze these muffins for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.