Description
Gooey Cinnamon Cream Cheese Muffins — perfect for breakfast and weekly meal prep. Makes 12 muffins (6 servings) in just 35 minutes with simple pantry-friendly ingredients.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon cinnamon sugar mixture (for topping)
- Optional: 1/4 cup white chocolate, melted (for drizzle)
These ingredients work together to create a soft, flavorful muffin with a gooey center. If you’re looking to make substitutions for dietary needs, you can use gluten-free flour or dairy-free cream cheese. Keep in mind, however, that these changes may slightly alter the texture and flavor of the final product.
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
- In a separate bowl, combine the melted butter, milk, eggs, and vanilla extract. Mix well to ensure all ingredients are fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
- In a small bowl, beat the softened cream cheese with the powdered sugar until smooth.
- Fill each muffin liner halfway with the batter. Add a spoonful of the cream cheese mixture in the center, then top with more batter to cover the cream cheese.
- Sprinkle the tops with the cinnamon sugar mixture.
- Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- If desired, drizzle with melted white chocolate for an extra touch of sweetness before serving.
And there you have it—a batch of warm, gooey muffins ready to be devoured!
Notes
- For refrigerator holding, cool Gooey Cinnamon Cream Cheese Muffins fully for 30 minutes before sealing to avoid condensation. Store in a shallow airtight container and consume within 4 days. Best texture comes when layers are separated with parchment. Mark the lid with prep date and day 4 use-by for clear rotation.
- For freezing, wrap each Gooey Cinnamon Cream Cheese Muffin individually, then place in a freezer-safe bag with air pressed out. Freeze up to 2 months. Label portions as 2 muffins per serving to match your meal plan. Thaw overnight in the fridge for best crumb integrity and less surface moisture.
- Oven reheat is best for restoring crust on Gooey Cinnamon Cream Cheese Muffins. Place thawed muffins loosely tented on a tray and warm for 8 minutes at moderate heat. Rest 2 minutes before serving so center heat stabilizes. This method gives the strongest return of cinnamon aroma and top texture.
- Microwave reheat is the fastest weekday method for Gooey Cinnamon Cream Cheese Muffins: heat one serving for 1 minute in short pulses, then stand 30 seconds. Cover lightly with a paper towel to reduce splatter and drying. Use lower power for better center softness and fewer hot spots in the cream cheese core.
- Air fryer reheat works well when you want crisp exterior contrast on Gooey Cinnamon Cream Cheese Muffins. Warm for 4 minutes, checking at 2 minutes to prevent top darkening. Arrange in a single layer with space around each muffin. This approach is ideal for reviving day-3 texture before brunch service.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
Nutrition
- Serving Size: 2 muffins
- Calories: 520 calories
- Sugar: 38g
- Sodium: 430mg
- Fat: 26g
- Saturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 118mg