Gooey Cinnamon Cream Cheese Muffins

Gooey Cinnamon Cream Cheese Muffins offer the best of both worlds: the comforting warmth of cinnamon and the creamy richness of cream cheese. The muffins are soft, moist, and perfectly swirled with gooey cream cheese filling, making each bite melt in your mouth. The cinnamon sugar topping adds a delightful crunch and extra sweetness, creating a perfect balance of textures.

1. Ingredients:

For the Muffins:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, beat together the sugar and eggs until light and fluffy. Add the sour cream, melted butter, and vanilla extract, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In a separate bowl, mix the cream cheese, sugar, vanilla extract, and cinnamon until smooth and creamy.
6. Spoon about a tablespoon of muffin batter into each muffin cup, followed by a dollop of cream cheese filling. Top with another tablespoon of muffin batter, and use a toothpick or skewer to swirl the cream cheese filling into the muffin batter.
7. In a small bowl, mix together the sugar and cinnamon for the topping. Sprinkle the cinnamon sugar mixture over the top of each muffin.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean (a bit of cream cheese filling is okay).
9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 20-25 minutes | Total Time: 35-40 minutes
Kcal: 280 kcal (per muffin) | Servings: 12 muffins