Cinnamon Cream Cheese Muffins are a delightful fusion of warm spice, tender crumb, and creamy surprise. These muffins feature a moist, golden-brown exterior with a soft, fluffy interior swirled or filled with tangy cream cheese. Topped with a crunchy cinnamon-sugar streusel and optionally drizzled with icing, they offer a bakery-style experience right from your own kitchen.
Each bite delivers a comforting blend of textures and flavors: the warmth of cinnamon, the richness of cream cheese, and the satisfying contrast between the crisp topping and the soft muffin base. They’re perfect for breakfast, brunch, or afternoon tea, and they store well for grab-and-go snacks throughout the week.
This recipe is designed to be approachable yet impressive. The batter comes together quickly, and the cream cheese filling can be swirled in or piped into the center for a hidden treat. The cinnamon topping adds a rustic charm and a sweet crunch that elevates the muffins from everyday to extraordinary. Whether served warm from the oven or cooled and iced, these muffins are guaranteed to bring comfort and joy.
INGREDIENTS:
For the Muffin Batter:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- ¾ cup whole milk or buttermilk
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 6 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Cinnamon-Sugar Topping:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter
Optional Icing (for drizzling):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
INSTRUCTION:
Step 1: Prepare the Cream Cheese Filling In a small bowl, mix softened cream cheese with sugar and vanilla until smooth. Set aside. You can spoon this into the muffin batter or pipe it for a cleaner center.
Step 2: Make the Muffin Batter Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat eggs with granulated sugar and brown sugar until combined. Add milk, oil (or melted butter), and vanilla extract. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix—some lumps are fine. The batter should be thick but scoopable.
Step 3: Assemble the Muffins Fill each muffin cup about one-third full with batter. Add a spoonful of cream cheese filling in the center. Top with more batter until the cups are about ¾ full. You can swirl the cream cheese slightly with a toothpick or leave it as a hidden center.
Step 4: Add the Cinnamon-Sugar Topping In a small bowl, mix sugar and cinnamon. Stir in melted butter until crumbly. Sprinkle generously over each muffin.
Step 5: Bake Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge (not through the cream cheese center) comes out clean. The cream cheese will remain soft, so avoid testing through the center.
Step 6: Cool and Optional Icing Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. If desired, drizzle with icing made by whisking powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins for a sweet finish.
SERVINGS:
This recipe makes 12 standard-sized muffins. For mini muffins, reduce baking time to 10–12 minutes and expect 24–30 pieces. For jumbo muffins, increase baking time to 25–28 minutes and yield 6 large muffins.
NOTE:
- Cream Cheese Tips: Use full-fat cream cheese for best texture. Soften fully before mixing to avoid lumps. For a tangier filling, add a teaspoon of lemon juice.
- Milk Options: Buttermilk adds tenderness and a slight tang. If unavailable, mix ¾ cup milk with 1 teaspoon vinegar or lemon juice and let sit for 5 minutes.
- Sugar Balance: Brown sugar adds moisture and depth. You can adjust the ratio or use all white sugar for a lighter flavor.
- Oil vs. Butter: Oil yields a softer crumb, while butter adds richness and flavor. Choose based on preference or availability.
- Mixing Technique: Avoid overmixing the batter to prevent dense muffins. Stir just until the flour disappears.
- Topping Texture: The cinnamon-sugar topping adds crunch. For a streusel-like texture, add 2 tablespoons flour and mix into a crumbly paste before sprinkling.
- Icing Variations: Add maple syrup or cinnamon to the icing for extra flavor. For a thicker glaze, use less milk.
- Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat briefly in the microwave to soften.
- Freezing: Wrap cooled muffins individually and freeze for up to 2 months. Thaw at room temperature or warm in the oven.
- Serving Ideas:
- Serve warm with coffee or chai
- Pair with fresh fruit for a balanced breakfast
- Add to brunch platters with savory items like eggs and cheese
- Kid-Friendly Version: Skip the icing and reduce cinnamon slightly. Add mini chocolate chips to the batter for extra fun.
- Elegant Twist: Use mascarpone instead of cream cheese and add orange zest to the filling. Top with sliced almonds or pearl sugar.
- Batch Scaling: Double the recipe for gatherings. Use two muffin tins and rotate halfway through baking for even browning.
- Presentation Tips: Pipe icing in zigzags or spirals. Serve on a tiered stand or decorative platter with garnishes like cinnamon sticks or edible flowers.
- Flavor Variations:
- Add chopped apples or pears to the batter
- Use pumpkin spice instead of cinnamon for a seasonal twist
- Replace cream cheese with Nutella or fruit preserves for a different filling
- Mindful Eating: These muffins are rich and satisfying. Enjoy slowly and pair with lighter meals or herbal tea for balance.
- Serving Temperature: Best served warm or at room temperature. If icing is used, allow muffins to cool fully before drizzling to prevent melting.