You want a warm, gooey muffin. One that’s simple to make and tastes like it came from a fancy bakery. You’re in the right place.
This recipe for cinnamon cream cheese muffins is straightforward. No weird ingredients or confusing steps.
Just soft, cinnamon-spiced muffins with a sweet cream cheese surprise in the middle. Let’s bake something great.
What You’ll Need
Here are the ingredients you will need for this recipe.
For the Muffin Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup milk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
For the Topping:
- 1 tablespoon cinnamon sugar
Tools for the Job
- Muffin tin
- Paper liners
- Two large mixing bowls
- A small bowl
- Whisk
- Spatula or spoon for mixing
- Spoons for filling
Step-by-Step Instructions
Step 1: Get your oven ready. Set it to 375°F (190°C). Place paper liners in your muffin tin.
Step 2: In a large bowl, mix the dry stuff for the batter. Whisk together the flour, granulated sugar, baking powder, salt, and cinnamon.
Step 3: In a different bowl, mix the wet ingredients. Whisk the melted butter, milk, eggs, and vanilla extract until they are smooth.
Step 4: Pour the wet mix into the dry mix. Stir them together until they are just combined. A few lumps are okay.
Step 5: Now for the filling. In a small bowl, beat the softened cream cheese and powdered sugar together until it’s smooth and creamy.
Step 6: Time to fill the muffins. Spoon batter into each muffin liner until it’s about halfway full.
Step 7: Add a spoonful of the cream cheese filling into the center of each muffin.
Step 8: Cover the cream cheese with a bit more batter. The liner should be about three-quarters full.
Step 9: Sprinkle the cinnamon sugar mixture over the top of each muffin.
Step 10: Bake for 18-20 minutes. The muffins are done when they are golden brown. You can check by inserting a toothpick into the muffin part, not the center. If it comes out clean, they’re ready.
Step 11: Let them cool in the tin for a few minutes before moving them to a wire rack.
Pro Tips
After years in the kitchen, I’ve learned a few things that help.
- Use Room Temperature Ingredients: Make sure your eggs, milk, and especially your cream cheese are not cold. Room temperature ingredients mix together better, giving you a smoother batter and filling.
- Don’t Overmix the Batter: When you combine the wet and dry ingredients, stir only until you can’t see dry flour anymore. Overmixing makes muffins tough and dense, not light and fluffy.
- The Filling Technique: To get that perfect gooey center, you can pipe the cream cheese filling in with a bag. If you don’t have one, just use two spoons. One to scoop, the other to push it off into the batter.
Substitutions and Variations
You can change things up based on what you have or what you like.
| Original Ingredient | Substitution/Variation | Outcome |
|---|---|---|
| All-Purpose Flour | Half whole wheat flour | Denser, nuttier flavor |
| Granulated Sugar | Brown sugar or coconut sugar | More moisture, caramel notes |
| Cinnamon | Nutmeg, cardamom, or pumpkin spice | Different warm spice flavor |
| Cream Cheese | Mascarpone cheese | Richer, slightly sweeter filling |
Make-Ahead and Storage Tips
You can prepare the dry mix and the cream cheese filling a day ahead. Store them in separate airtight containers. Keep the filling in the fridge.
For leftovers, store the muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week. You can warm them in the microwave for a few seconds before eating.
Nutrition and Diets
Here’s a look at what you might be eating and how to adjust it.
| Nutrition (Estimated) | Amount per Muffin |
|---|---|
| Calories | 280-320 kcal |
| Carbohydrates | 40-45g |
| Protein | 5-7g |
| Fat | 12-15g |
To make these fit different diets, try these swaps.
| Diet | Ingredient Swap | Notes |
|---|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free flour blend | Texture might be slightly different |
| Lower Sugar | Reduce sugar in batter by ¼ cup | Less sweet, flavor still good |
| Dairy-Free | Use dairy-free cream cheese and plant-based milk | Check labels for best results |
These muffins are great with a cup of coffee or a glass of cold milk. They work for breakfast, a snack, or even a simple dessert.
FAQs
Q1. Why did my cream cheese filling sink to the bottom?
Ans: Your batter might have been too thin, or you might have put too much filling in. Make sure your batter is thick enough to hold the filling in the middle.
Q2. Can I use low-fat cream cheese?
Ans: You can, but full-fat cream cheese gives you the best gooey and creamy texture. Low-fat versions can sometimes become watery when baked.
Q3. Can I freeze these muffins?
Ans: Yes. Let them cool completely, then wrap each muffin in plastic wrap and put them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature.
Q4. Why are my muffins dry?
Ans: This is usually from overbaking or measuring flour incorrectly. Spoon your flour into the measuring cup instead of scooping with the cup to avoid packing it in.
Wrapping Up
Now you have a simple, reliable recipe for some seriously good muffins. This is the kind of baking that makes a house feel like a home.
Give them a try. You’ll see how easy it is to get that bakery-style treat right in your own kitchen.
When you make them, leave a comment below. I want to hear how they turned out for you.
