Gooey Cinnamon Cream Cheese Muffins Recipe

Instructions

In a small bowl, cream together the softened cream cheese, sugar, and vanilla until smooth.
Set aside.

Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In a large bowl, cream together the softened butter and sugar until light and fluffy (3-4 minutes with an electric mixer).
Add eggs one at a time, mixing well. Stir in vanilla.
Gradually add dry ingredients and buttermilk to the wet ingredients, alternating and beginning and ending with dry. Mix until just combined.

Mix sugar and cinnamon in a small bowl.
Sprinkle generously over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Serve warm or at room temperature.

Buttermilk Substitute: Use 3/4 cup milk with 1 tablespoon lemon juice or vinegar (let sit 5 minutes).
Cream Cheese: Ensure cream cheese is softened to room temperature.
Don’t Overmix: Overmixing leads to dense muffins.

Apple Cinnamon: Add 1/2 cup chopped apples to the batter.
Streusel Topping: Use a streusel topping (butter, flour, brown sugar, cinnamon) for extra crunch.
Pumpkin Spice: Add 1/2 teaspoon nutmeg and 1/4 teaspoon cloves.

Yes! Store in an airtight container at room temperature for up to 3 days.

Yes, wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Store in an airtight container at room temperature (up to 3 days) or refrigerate (up to 1 week).

Yes, but add the cream cheese filling and cinnamon sugar topping.

These Gooey Cinnamon Cream Cheese Muffins are a delicious blend of warm spices and creamy goodness! Enjoy!