Hello, fellow baking enthusiasts! Jeviko here, and today I’m absolutely thrilled to share my most requested breakfast treat – Gooey Cinnamon Cream Cheese Muffins!
I created these muffins one chilly autumn morning when my daughter begged for something special for breakfast. The moment these beauties emerged from the oven, their heavenly aroma drew everyone to the kitchen. The combination of warm cinnamon and creamy cheese center created such magic that my husband (who usually skips breakfast) grabbed two before they could even cool!
Every time I make these muffins now, they transport me back to that perfect morning – the steam rising from each muffin, the gooey cream cheese center slowly melting, and the happy faces around my kitchen table. They’ve become our weekend tradition, and I’m excited to share this joy with you!
Why You’ll Love These Muffins?
- Surprise cream cheese center that melts in your mouth
- Perfect balance of warm cinnamon and sweet vanilla
- Incredibly moist and fluffy texture
- Simple ingredients you likely already have
- Makes your home smell like a luxury bakery
Can I prepare the batter the night before?
While I recommend baking these fresh, you can mix the dry ingredients and prepare the cream cheese filling the night before. Store them separately in the refrigerator, then combine with wet ingredients in the morning for the freshest results.
Why did my cream cheese sink to the bottom?
The key lies in temperature! Make sure your cream cheese mixture isn’t too soft. I keep mine just slightly chilled – soft enough to mix but firm enough to hold its shape when spooned into the batter.
Can I freeze these muffins?
Yes! They freeze beautifully for up to 2 months. Wrap individually in plastic wrap, then store in a freezer bag. Thaw overnight in the refrigerator and warm slightly before serving.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 muffins
Ingredients:
For the Muffin Base:
- 2 cups (240g) all-purpose flour
- 2 large eggs, room temperature
- ½ cup (113g) unsalted butter, melted
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup (200g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup (240ml) whole milk
For the Cream Cheese Filling:
- 8 ounces (226g) cream cheese, softened
- 1 teaspoon vanilla extract
- ÂĽ cup (50g) granulated sugar
For the Cinnamon Sugar Topping:
- 1 teaspoon ground cinnamon
- ÂĽ cup (50g) granulated sugar
Instructions:
Prepare Your Kitchen:
- Heat your oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper liners
- Gather all ingredients at room temperature
Create the Cream Cheese Filling
- Beat cream cheese until smooth
- Add sugar and vanilla, mixing until creamy
- Set aside while preparing batter
Mix the Muffin Batter
- Whisk together flour, sugar, baking powder, salt, and cinnamon
- Combine melted butter, eggs, milk, and vanilla in separate bowl
- Pour wet ingredients into dry ingredients
- Stir just until combined – lumps are good!
Assembly Process
- Spoon 2 tablespoons batter into each muffin cup
- Add 1 tablespoon cream cheese mixture to center
- Cover with remaining batter
- Sprinkle with cinnamon sugar topping
Baking to Perfection
- Bake for 22-25 minutes
- Look for golden brown tops
- Test with toothpick (avoid cream cheese center)
- Cool in pan for 5 minutes
- Transfer to cooling rack
Pro Baking Tips
- Room temperature ingredients create the smoothest batter
- Don’t overmix – stop when flour just disappears
- Use an ice cream scoop for even batter distribution
- Slightly chill cream cheese mixture for clean swirls
- Rotate pan halfway through baking for even browning
- Store muffins in single layer to protect tops
Storage and Serving Ideas
Keep these treasures in an airtight container:
- Room temperature: 2 days
- Refrigerated: 5 days
- Frozen: 2 months
