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Gooey Cinnamon Muffins

Gooey Cinnamon Muffins

Discover the joy of Gooey Cinnamon Muffins with a creamy cheese center. Perfect for brunch or anytime treat. Easy to make and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup melted butter
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 2 tablespoons cinnamon sugar for topping about 2 tbsp sugar mixed with 1 tsp cinnamon

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Hand mixer or fork
  • Measuring cups and spoons
  • Toothpick

Method
 

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and ground cinnamon.
  3. In a separate bowl, whisk melted butter, milk, eggs, and vanilla extract until smooth and pale yellow.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few lumps are fine.
  5. In a medium bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
  6. Spoon a tablespoon of muffin batter into each liner, then add a generous spoonful of cream cheese filling in the center.
  7. Top the cream cheese with more batter, filling the cups about 3/4 full, then sprinkle with cinnamon sugar.
  8. Bake for 18-20 minutes, or until the tops spring back and a toothpick inserted comes out clean (not touching the cream cheese).

Notes

For even more gooeyness, ensure your cream cheese filling is cold when added to the muffin batter. Feel free to experiment with add-ins like chocolate chips or nuts, or try variations like apple cinnamon or pumpkin spice for a fun twist. Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. They freeze well for up to 3 months, too!