Gooey Cinnamon Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon ground cinnamon
02 -
1/2 teaspoon salt
03 -
1 cup granulated sugar
04 -
1 tablespoon baking powder
05 -
2 cups all-purpose flour
→ Wet Ingredients
06 -
2 large eggs
07 -
1 cup milk
08 -
1 teaspoon vanilla extract
09 -
1/2 cup unsalted butter, melted
→ Cream Cheese Filling
10 -
1/4 cup powdered sugar
11 -
8 oz cream cheese, softened
→ Toppings
12 -
Optional: 1/4 cup white chocolate, melted (for drizzle)
13 -
1 tablespoon cinnamon sugar mixture (for topping)
# Instructions:
01 -
Crank your oven to 375°F (190°C) and toss some paper liners into your muffin tin to make cleanup quick and easy.
02 -
Use a large mixing bowl to whisk your flour, sugar, cinnamon, baking powder, and salt until everything looks evenly mixed.
03 -
In another bowl, whisk together milk, melted butter, eggs, and vanilla. Stir until smooth and well-blended.
04 -
Add your wet mix to the dry ingredients and gently fold them together. Don’t stir too much—keeping the batter slightly lumpy is okay.
05 -
Grab a small bowl and beat your softened cream cheese with powdered sugar until it’s creamy and smooth.
06 -
Add a small amount of batter to each liner, then drop in a dollop of the cream cheese filling. Cover with more batter until the liners are about three-quarters full. Sprinkle the cinnamon sugar on top.
07 -
Pop the muffins in the oven for around 18–20 minutes. You’ll know they’re ready when they’re golden-brown and a toothpick poked into the edge comes out clean.
08 -
Let your muffins rest in the pan for a few moments, then move them to a wire rack to cool completely. If you like, drizzle them with melted white chocolate once they’re cool.
# Notes:
01 -
Soft cream cheese mixes better, so make sure it’s not too cold before starting.
02 -
Don’t overfill the liners or you’ll end up with a mess!
03 -
For an extra burst of cinnamon flavor, swirl some cinnamon sugar into the batter before adding the filling.