I’m going to guess you’re craving something soft, sweet, and just a little bit indulgent. Because these Gooey Cinnamon Cream Cheese Muffins? They hit all the right notes. They’re tender, buttery, and the surprise of creamy goodness in the middle will have you sneaking back into the kitchen for just one more.
I actually stumbled upon these muffins one lazy Sunday morning when I was craving cinnamon rolls (but not craving the work of making cinnamon rolls… you know what I mean). The idea of swirling together a quick muffin batter, adding a cream cheese filling, and sprinkling on a generous layer of cinnamon sugar felt like a shortcut to that cinnamony, gooey perfection we all love. And guess what? It worked. Beautifully.
Gooey Cinnamon Cream Cheese Muffins Recipe
Makes 12 muffins (or, 6 jumbo muffins if you’re feeling a bit extra)
Ingredients
Cream Cheese Filling
- 4 oz cream cheese, softened (half a standard block)
- 3 tablespoons granulated sugar (for a touch of sweetness)
- 1 teaspoon vanilla extract (because vanilla + cream cheese = magic)
Muffin Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar (adds a subtle caramel flavor)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (or more if you’re a cinnamon fanatic like me)
- 1/2 cup milk (whole or 2% gives the best texture, but any milk you have works)
- 1/3 cup vegetable oil (you could use melted butter for a richer flavor)
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- A pinch of nutmeg (optional, but if you’ve got it—use it. Trust me.)
Instructions
1. Make the Cream Cheese Filling.
Start by beating the softened cream cheese, sugar, and vanilla extract together in a small bowl until it’s smooth and creamy. Set this aside because this is going to be your muffin’s hidden treasure.
2. Mix the Muffin Batter.
In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. You’ll immediately smell that cinnamon goodness, and it’ll get you excited for what’s to come.
In a separate bowl or large measuring cup, mix the milk, oil, eggs, and vanilla extract. I always give it a good whisk until everything’s well combined. Now, pour the wet ingredients into the dry mixture and gently stir until you have a thick batter. Don’t overdo it—muffin batter likes a little love, not a lot of stirring.
3. Assemble the Muffins.
Grab your muffin tin and line it with paper liners (or generously grease it with cooking spray). Fill each cup about halfway with the muffin batter. Then, take a spoonful of that cream cheese filling and drop it right in the center of each muffin. Top with more muffin batter until the cups are about 3/4 full. Remember, the cream cheese will sink into the muffin a bit as it bakes, creating that gooey middle we all adore.
4. Cinnamon Sugar Sprinkle.
In a small bowl, mix together the sugar, cinnamon, and nutmeg for the topping. Sprinkle this mixture generously over each muffin. This is going to bake into a crisp, cinnamon-sugar crust that’s basically the muffin equivalent of the crunchy bits on top of a cinnamon roll (and yes, it’s as good as it sounds).
5. Bake to Perfection.
Pop the muffins into a preheated 375°F (190°C) oven and bake for 15-18 minutes. You’re looking for golden tops and a clean toothpick when inserted into the muffin part (just avoid the cream cheese center when testing). And fair warning: your kitchen will smell amazing.
6. Cool Slightly & Enjoy.
Let the muffins cool in the tin for about 5 minutes. They’ll be warm and soft, with the cream cheese all gooey and melty in the middle. I usually eat one straight out of the tin (you have to, for quality control), but let the rest cool on a wire rack.
Tips & Variations
- Extra Cream Cheese, Please: Double the filling if you want these extra gooey. Just make sure to add a bit more batter to cover it up.
- Mix-In Ideas: Fold in some chopped walnuts or pecans for a little crunch. Or try tossing in a handful of raisins or mini chocolate chips to switch things up.
- Storage: If you have leftovers (ha, good luck with that), store them in an airtight container at room temperature for up to 2 days. Or freeze them for up to a month and warm them up in the microwave whenever you need a little muffin magic.
So there you have it. Gooey, cinnamony, creamy-centered muffins that will make you the hero of breakfast (or dessert… or any time of day, really). I hope you enjoy making these as much as you’ll enjoy devouring them. And remember, a warm muffin is best shared with good company—or hoarded for yourself; I won’t judge. 😉
