Cinnamon Cream Cheese Muffins

Cinnamon cream cheese muffins are soft, tender, and layered with cozy spice flavor in every bite. A fluffy cinnamon-swirled batter surrounds a rich, lightly sweetened cream cheese center, creating a bakery-style muffin that feels special yet simple to make at home.

Perfect for breakfast, brunch, or an afternoon treat, these muffins bake up beautifully with a golden top and a creamy surprise inside. They’re comforting, flavorful, and easy enough for any day of the week.

Ingredients You’ll Need

These muffins use pantry staples along with a smooth cream cheese filling for their signature texture and flavor.

For the Muffin Batter:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Optional Cinnamon Sugar Topping:

• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

How to Make Cinnamon Cream Cheese Muffins

1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
3. In a separate bowl, combine the melted butter, eggs, milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix just until combined, being careful not to overmix.
5. In another bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth.
6. Fill each muffin cup halfway with batter.
7. Add a spoonful of the cream cheese mixture to the center of each muffin.
8. Top with the remaining batter, covering the cream cheese filling.
9. If using, sprinkle the cinnamon sugar mixture over the tops.
10. Bake until the muffins are set and lightly golden on top.
11. Allow the muffins to cool in the pan for several minutes before transferring to a wire rack.

Tips, Variations & Storage

• Do not overmix the batter to keep the muffins light and tender.
• Ensure the cream cheese is fully softened for a smooth filling.
• Add chopped pecans or walnuts for extra texture.
• Store muffins in an airtight container in the refrigerator for up to 4 days.
• Warm slightly before serving for the best texture.

Frequently Asked Questions

Do these muffins need to be refrigerated?
Yes, because of the cream cheese filling, they should be stored in the refrigerator.

Can I make them ahead of time?
Yes, they can be baked a day in advance and stored chilled until ready to serve.

Can I freeze these muffins?
Yes, wrap them individually and freeze for up to 2 months. Thaw overnight in the refrigerator.

Why is my filling sinking?
Make sure the batter is thick enough and that the

Cinnamon Cream Cheese Muffins

Moist and delicious cinnamon-spiced muffins with a cream cheese center and a cinnamon sugar topping — perfect for breakfast, brunch, or an afternoon snack.

Print Recipe Pin Recipe

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time28 minutes mins

Servings:12 muffins

Calories:286

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2½ teaspoons ground cinnamon
• ⅛ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 eggs beaten
• 8 ounces cream cheese softened
• ¾ cup milk
• 1 teaspoon vanilla extract
• ½ cup melted butter cooled
• ½ cup granulated sugar for topping
• 1½ teaspoons ground cinnamon for topping
• 3 tablespoons butter melted for topping

Method

 

1. Preheat oven to 400°F and grease a muffin tin.
2. In a large bowl, whisk together all dry ingredients for the muffins.
3. Using a mixer, beat the cream cheese in a separate bowl until fluffy.
4. In another bowl, beat together the eggs, milk, vanilla, and melted butter.
5. Add the wet mixture to the cream cheese and beat until combined.
6. Pour the cream cheese mixture into the dry ingredients and mix with a spatula until just combined.
7. Spoon the batter into the muffin tin, filling cups just over ⅔ full.
8. In a small bowl, combine topping sugar and cinnamon; set aside. Bake muffins for 18–20 minutes.
9. Remove muffins from the tin and allow to cool slightly.
10. Brush each muffin with melted butter and then sprinkle the cinnamon sugar topping over the tops.

Notes

These muffins combine cinnamon spice with a creamy tangy center and a sweet cinnamon sugar topping. Store cooled muffins in an airtight container at room temperature for several days. :contentReference[oaicite:1]{index=1}