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)
Instructions
- 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, mix the melted butter, milk, eggs, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined.
- In a small bowl, beat the cream cheese and powdered sugar until smooth.
- Fill each muffin liner halfway with batter, add a spoonful of cream cheese filling, then cover with more batter.
- Sprinkle cinnamon sugar over the top of each muffin.
- Bake for 18–20 minutes or until golden brown and a toothpick inserted (avoiding the center) comes out clean.
- Let muffins cool slightly in the tin, then transfer to a wire rack.
- Drizzle with melted white chocolate if desired before serving.
Notes
- Store at room temperature for 2 days or in the fridge for up to 5 days.
- Warm in the microwave for 10–15 seconds to soften the filling.
- Freeze for up to 2 months; thaw overnight in the fridge.
- Use a gluten-free flour blend for a gluten-free version.
- Add nutmeg, cardamom, or fruit like blueberries or apples for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
