Name: Gooey Cinnamon Cream Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 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)

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These gooey cinnamon cream cheese muffins are soft, sweet, and filled with a creamy surprise in the center. They bake up golden with a light crunch from a sprinkle of cinnamon sugar on top, and I love how the cream cheese filling keeps every bite moist and rich. Whether I drizzle them with melted white chocolate or keep them simple, they always feel like a bakery-style treat made right at home.

Gooey Cinnamon Cream Cheese Muffins

Why You’ll Love This Recipe

I like that these muffins combine the warmth of cinnamon with the tangy creaminess of cream cheese. They’re quick to make with simple ingredients I usually have in the pantry. I can serve them for breakfast, brunch, or even dessert, and they’re always a hit. I also enjoy how flexible the recipe is—I can add a drizzle of white chocolate or even play with different flavors if I want to switch things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

Directions

Preheat the 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 cinnamon.
In another bowl, combine melted butter, milk, eggs, and vanilla. Mix well.
Stir the wet mixture into the dry until just combined.
Beat the cream cheese with powdered sugar until smooth.
Fill each muffin liner halfway with batter, add a spoonful of cream cheese filling, then top with more batter to cover.
Sprinkle cinnamon sugar over the tops.
Bake for 18–20 minutes until golden and a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
Cool slightly in the tin, then transfer to a wire rack.
Drizzle with melted white chocolate if desired.

Servings and timing

This recipe makes 12 muffins. It takes about 15 minutes to prepare, 20 minutes to bake, and about 35 minutes total. Each muffin has around 280 calories.

Variations

I sometimes swap the cinnamon sugar topping for a streusel crumb for extra crunch. If I want to add a fruity twist, I fold in a handful of blueberries or diced apples. For a richer treat, I drizzle both white and dark chocolate on top. I can even add a pinch of nutmeg or cardamom to the batter for deeper spice flavor.

storage/reheating

I keep the muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm them in the microwave for about 10–15 seconds so the cream cheese filling softens again. If I want to store them longer, I freeze them for up to 2 months and thaw overnight in the fridge.

FAQs

Can I use low-fat cream cheese for this recipe?

Yes, but I find that regular cream cheese gives a richer, creamier center that holds up better during baking.

How do I prevent the cream cheese filling from sinking to the bottom?

I always make sure to add enough batter underneath before spooning in the cream cheese. This way, the filling stays in the center where it belongs.

Can I make these muffins gluten-free?

Yes, I can swap the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they still turn out delicious.

Do I have to add the white chocolate drizzle?

Not at all. I like them with or without it—the drizzle just makes them look extra special.

Can I double the recipe?

Absolutely. I often double the batch when I’m baking for a crowd, and they disappear quickly.

Conclusion

These gooey cinnamon cream cheese muffins are one of my favorite treats to bake. I love the mix of warm cinnamon spice and creamy filling that makes every bite indulgent. They’re easy enough for a weekday breakfast yet special enough for a weekend brunch spread. Whether I make them simple or dress them up with chocolate drizzle, they never disappoint.