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; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1/2 cup brown sugar, packed; 2 teaspoons ground cinnamon; 3 tablespoons unsalted butter, melted; 4 oz cream cheese, softened; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract

Jump to Recipe·Print Recipe

These Gooey Cinnamon Cream Cheese Muffins are the perfect balance of soft, moist muffin texture, gooey cinnamon swirls, and a creamy, tangy cream cheese center. Ideal for breakfast or a sweet snack, they’re a delightful treat that I can’t get enough of!

Gooey Cinnamon Cream Cheese Muffins

Ingredients

2 cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

2 large eggs

¼ cup unsalted butter, melted

1 teaspoon vanilla extract

For the cinnamon swirl:

½ cup brown sugar, packed

2 teaspoons ground cinnamon

3 tablespoons unsalted butter, melted

For the cream cheese filling:

4 oz cream cheese, softened

2 tablespoons granulated sugar

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing the batter.

In a small bowl, combine the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.

In another bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.

Fill each muffin cup about ⅓ full with the batter. Add about 1 teaspoon of the cream cheese mixture on top, followed by about 1 teaspoon of the cinnamon swirl mixture.

Top each muffin with the remaining batter until the cups are about ¾ full.

Use a toothpick or skewer to gently swirl the cinnamon and cream cheese mixtures into the batter for a marbled effect.

Bake for 18-22 minutes, or until a toothpick inserted near the center comes out with moist crumbs.

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

If I’m feeling adventurous, I might try swapping out the buttermilk for whole milk or adding a handful of chopped nuts, like walnuts or pecans, to the batter for added texture. I can also try different flavorings in the cream cheese filling, such as a little lemon zest or almond extract, to give it a twist.

Storage/Reheating

To store, I keep the muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I can store them in the refrigerator for up to a week. For reheating, I warm them in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for 5-10 minutes to bring back that warm, soft texture.

FAQs

Can I use regular cream cheese instead of softened cream cheese?

Yes, I can use regular cream cheese, but make sure it’s softened so that it mixes smoothly with the other ingredients.

What if I don’t have buttermilk?

If I don’t have buttermilk on hand, I can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using it in the recipe.

Can I freeze these muffins?

Yes, I can freeze the muffins! After they’ve cooled completely, I place them in a freezer-safe bag or container and freeze them for up to 3 months. To reheat, I just pop them in the microwave or oven as usual.

Can I make these muffins ahead of time?

Absolutely! I can prepare the muffins the night before and store them in an airtight container at room temperature or refrigerate them. They’ll taste just as fresh when I warm them up the next day.

Can I reduce the sugar in this recipe?

Yes, I can reduce the amount of sugar in both the muffin batter and the cinnamon swirl mixture to suit my taste. However, keep in mind that doing so might affect the overall texture and sweetness of the muffins.

Conclusion

These Gooey Cinnamon Cream Cheese Muffins are my go-to treat for any time of day when I crave something comforting, sweet, and easy to make. The cinnamon swirls and cream cheese center make every bite decadent, while the soft muffin texture keeps them light and irresistible. Whether for breakfast, brunch, or an afternoon snack, I can’t recommend these muffins enough!

Recipe:

Gooey Cinnamon Cream Cheese Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

Print Recipe

Description

These Gooey Cinnamon Cream Cheese Muffins are soft, moist with gooey cinnamon swirls and a creamy, tangy cream cheese center. A delightful treat for breakfast or as a snack.

Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing the batter.
In a small bowl, combine the brown sugar, cinnamon, and melted butter to create the cinnamon swirl mixture.
In another bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy.
Fill each muffin cup about ⅓ full with the batter. Add about 1 teaspoon of the cream cheese mixture on top, followed by about 1 teaspoon of the cinnamon swirl mixture.
Top each muffin with the remaining batter until the cups are about ¾ full.
Use a toothpick or skewer to gently swirl the cinnamon and cream cheese mixtures into the batter for a marbled effect.
Bake for 18-22 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.