- Mix the Filling
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside. - Chill the Filling
Spoon the mixture onto a parchment-lined plate in small dollops (about 1 tsp each). Freeze for 15–20 minutes to make it easier to handle.
Step 2: Make the Muffin Batter
- Combine the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. - Mix the Wet Ingredients
In another bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and buttermilk until well combined. - Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients. Stir until just combined; do not overmix, as this can make the muffins dense.
Step 3: Assemble the Muffins
- Preheat the Oven
Set the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray. - Layer the Batter
Spoon about 1 tablespoon of batter into the bottom of each muffin cup. - Add the Cream Cheese Filling
Place a dollop of the chilled cream cheese filling in the center of each muffin cup. - Top with Batter
Cover the filling with another tablespoon of batter, ensuring the cream cheese is fully encased.
Step 4: Add the Cinnamon Sugar Topping
- Mix the Topping
In a small bowl, combine the granulated sugar and ground cinnamon. - Brush and Sprinkle
Lightly brush the tops of the batter with melted butter and generously sprinkle with the cinnamon sugar mixture.
Step 5: Bake the Muffins
- Bake
Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean. - Cool
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
- Serve these muffins warm for a gooey, molten cream cheese center.
- Pair with a hot cup of coffee or tea for the perfect breakfast or afternoon snack.
Storage Tips
- Store the muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Reheat in the microwave for 20–30 seconds to restore gooeyness.
These gooey cinnamon cream cheese muffins are an absolute delight, combining the comfort of cinnamon spice with the lusciousness of cream cheese. Their irresistible aroma and taste will have everyone coming back for seconds!