Instructions
1. Make the Cream Cheese Filling:
In a bowl, combine softened cream cheese, sugar, egg, and vanilla. Beat until smooth and creamy.
2. Prepare the Muffin Batter:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- Whisk together flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, whisk together melted butter, milk, eggs, and vanilla.
- Gently combine wet and dry ingredients until just mixed. Don’t overmix!
3. Assemble the Muffins:
- Fill each muffin liner halfway with batter.
- Spoon a generous dollop of cream cheese filling on top.
- Cover with remaining batter, filling almost to the top.
4. Add the Cinnamon Sugar Topping:
Mix sugar and cinnamon. Sprinkle evenly over each muffin.
5. Bake & Cool:
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Keto/Low-Carb Options
Adapt this recipe for keto or low-carb diets by using almond or coconut flour, a keto-friendly sweetener (erythritol or stevia), coconut oil or ghee instead of butter, and unsweetened almond or coconut milk. Note that texture and taste may vary slightly.
Tips & Tricks
- Soften cream cheese completely for a smooth filling.
- Don’t overmix the batter – this prevents tough muffins!
- Use an ice cream scoop for even muffin sizes.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer.
Frequently Asked Questions
Can I freeze these muffins?
Yes! Cool completely, then freeze in an airtight container for up to 3 months. Thaw at room temperature or reheat.
Can I use other cheeses?
Experiment with mascarpone or ricotta – the flavor will be different, but still delicious!
Can I add nuts or fruit?
Absolutely! Chopped nuts (walnuts, pecans) or dried cranberries/raisins are great additions.
Enjoy your Gooey Cinnamon Cream Cheese Muffins!