Description

Craving a warm, indulgent breakfast treat or snack that combines the comforting flavors of cinnamon and creamy cheesecake? What if you could bake a batch of muffins with a gooey cream cheese center in under 40 minutes? Say hello to Gooey Cinnamon Cream Cheese Muffins! These delightful muffins feature a tender cinnamon-spiced batter, a rich cream cheese filling, and a crunchy cinnamon sugar topping, with an optional white chocolate drizzle for extra decadence.

Ingredients

For the Muffin Batter

All-Purpose Flour (2 cups): Provides structure and a tender crumb for the muffins.
Granulated Sugar (1 cup): Sweetens the batter and promotes browning.
Baking Powder (1 tbsp): Leavens the muffins, ensuring a light, fluffy texture.
Salt (½ tsp): Enhances the flavors and balances sweetness.
Ground Cinnamon (1 tsp): Adds warm, spicy flavor to the batter.
Unsalted Butter (½ cup, melted): Contributes richness and moisture to the muffins.
Milk (1 cup): Hydrates the batter for a smooth consistency.
Large Eggs (2): Bind the batter and add structure.
Vanilla Extract (1 tsp): Enhances the flavor with a warm, aromatic note.

For the Cream Cheese Filling

Cream Cheese (8 oz, softened): Creates a rich, gooey center that mimics cheesecake.
Powdered Sugar (¼ cup): Sweetens the filling smoothly without graininess.

For the Topping

Cinnamon Sugar Mixture (1 tbsp): Adds a crunchy, sweet-spiced crust to the muffins.
White Chocolate (¼ cup, melted, optional): Provides a sweet, decorative drizzle for extra indulgence.

Substitutions and Variations

Flour: Use a 1:1 gluten-free flour blend for a gluten-free version; whole wheat flour works but makes denser muffins.
Granulated Sugar: Reduce to ¾ cup for less sweetness or use coconut sugar for a refined sugar-free option.
Butter: Swap with melted coconut oil or vegan butter for a dairy-free version.
Milk: Use whole, 2%, or plant-based milk (e.g., almond, oat); buttermilk adds extra tenderness.
Eggs: Replace with ½ cup applesauce or 2 flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for a vegan version.
Cream Cheese: Use low-fat cream cheese, vegan cream cheese, or Neufchâtel for a lighter texture.
Powdered Sugar: Substitute with granulated sugar (blend to a powder) or honey (2 tbsp) for the filling, adjusting for sweetness.
Cinnamon: Add ¼ tsp nutmeg or cardamom for extra warmth, or use pumpkin pie spice for a fall twist.
White Chocolate: Swap with dark or milk chocolate, or omit for a simpler topping.
Vegan Option: Use vegan butter, plant-based milk, flax eggs, vegan cream cheese, and vegan white chocolate.
Gluten-Free: Use a gluten-free flour blend and ensure all ingredients are gluten-free.

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Instructions

Prepare the Muffin Tray:
- Preheat the oven to 375°F (190°C).
- Line a standard 12-cup muffin tray with paper liners or grease with cooking spray to prevent sticking.
- Tip: Use sturdy liners to hold the gooey filling, and ensure the oven is fully preheated.
Mix the Dry Ingredients:
- In a large mixing bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp baking powder, ½ tsp salt, and 1 tsp ground cinnamon.
- Whisk or stir until evenly mixed, about 30 seconds.
- Tip: Sift the flour if lumpy to ensure a smooth batter, and mix thoroughly to distribute the cinnamon.
Mix the Wet Ingredients:
- In a separate medium bowl, whisk together ½ cup melted unsalted butter, 1 cup milk, 2 large eggs, and 1 tsp vanilla extract until smooth, about 1 minute.
- Tip: Cool the melted butter slightly to avoid cooking the eggs, and use room-temperature eggs for easier blending.
Combine Wet and Dry Ingredients:
- Pour the wet mixture into the dry ingredients and fold gently with a spatula or wooden spoon until just combined, about 1–2 minutes. The batter may have a few small lumps.
- Tip: Fold gently to avoid overmixing, which can make muffins tough; stop as soon as no dry flour remains.
Prepare the Cream Cheese Filling:
- In a small mixing bowl, blend 8 oz softened cream cheese with ¼ cup powdered sugar using a hand mixer or whisk until smooth and creamy, about 1–2 minutes.
- If the mixture is too soft, refrigerate for 5–10 minutes to firm up slightly.
- Tip: Soften cream cheese at room temperature for 30–60 minutes for easy mixing, and scrape the bowl to ensure even blending.
Assemble the Muffins:
- Fill each muffin liner halfway with batter, about 1–1½ tbsp, using a spoon or scoop.
- Add a dollop (about 1 tsp) of cream cheese filling to the center of each muffin, pressing lightly to nestle it into the batter.
- Cover with another 1–1½ tbsp batter, filling each liner about ¾ full, ensuring the cream cheese is mostly covered.
- Tip: Use a cookie scoop for even batter portions, and spread the top batter gently to seal the filling.
Add the Topping:
- Sprinkle 1 tbsp cinnamon sugar mixture evenly over the tops of all muffins, about ¼ tsp per muffin.
- Tip: Make your own cinnamon sugar (1 tbsp sugar + ¼ tsp cinnamon) if needed, and sprinkle lightly for a delicate crunch.
Bake:
- Bake in the preheated oven for 18–20 minutes, or until the muffin edges are golden and a toothpick inserted into the batter (avoiding the cream cheese) comes out clean.
- Check for doneness: the tops should spring back lightly when pressed.
- Tip: Rotate the tray halfway through if your oven has hot spots, and avoid overbaking to keep the muffins tender.
Cool and Drizzle:
- Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool slightly, about 10 minutes.
- If using, melt ¼ cup white chocolate in a microwave-safe bowl in 15-second intervals, stirring until smooth, about 45 seconds total.
- Drizzle the melted white chocolate over the muffins using a spoon or piping bag.
- Tip: Cool muffins slightly before drizzling to prevent the chocolate from melting, and work quickly as chocolate sets fast.
Serve:
- Serve warm for the gooiest cream cheese texture, optionally with coffee, tea, or milk.
- Store or reheat as needed (see storage tips below).
- Tip: Break open a muffin to reveal the creamy center for an inviting presentation, and serve on a platter for sharing.