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Luscious Cinnamon Cream Cheese Muffins Recipe
Anousha Zain

Luscious Cinnamon Cream Cheese Muffins

These Luscious Cinnamon Cream Cheese Muffins are soft, fluffy, and filled with a rich, creamy cheesecake center. A warm cinnamon flavor runs through every bite, making them perfect for breakfast, brunch, or an afternoon treat. Finished with a buttery cinnamon-sugar topping, they're bakery-style muffins that are surprisingly easy to make at home.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup milk
For the Cream Cheese Filling
  • 8 ounces cream cheese softened
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon melted butter

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. Beat the cream cheese with sugar and vanilla until smooth.
  6. Fill each muffin cup halfway with batter.
  7. Spoon about one tablespoon of cream cheese filling into the center of each muffin.
  8. Cover the filling with additional muffin batter until cups are about three-quarters full.
  9. Mix the cinnamon and sugar for the topping.
  10. Brush the tops lightly with melted butter.
  11. Sprinkle the cinnamon sugar evenly over each muffin.
  12. Bake for 20–22 minutes or until the tops are golden and a toothpick inserted into the muffin portion comes out clean.
  13. Cool in the pan for 5 minutes before transferring to a wire rack.
  14. Serve warm or at room temperature.

Notes

  • Do not overmix the batter to keep the muffins light and fluffy.
  • Ensure the cream cheese is fully softened for a smooth filling.
  • Refrigerate leftover muffins in an airtight container for up to 4 days.
  • Warm refrigerated muffins for 10–15 seconds before serving.
  • Add chopped pecans or walnuts for extra crunch if desired.
  • A light vanilla glaze can be drizzled over the cooled muffins for extra sweetness.

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