Gooey Cinnamon Cream Cheese Muffins are a warm and comforting treat that combines fluffy buttermilk muffin batter with a sweet, cinnamon-spiced cream cheese center. Topped with a buttery brown sugar drizzle, these bakery-style muffins are perfect for breakfast, brunch, or dessert.
Why You’ll Love This Recipe
Soft and Moist: Buttermilk keeps the muffin base tender and rich.
Surprise Center: The gooey cinnamon cream cheese filling adds a deliciously sweet and creamy contrast.
Perfectly Spiced: Cinnamon adds warmth without overpowering.
Great for Sharing: Ideal for holidays, potlucks, or gifting to friends and neighbors.
Versatile Topping: Finish with vanilla cream or white chocolate drizzle for an extra touch.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Dry Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Wet Ingredients
1 cup buttermilk
⅓ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Cream Cheese Filling
4 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon ground cinnamon
Topping
2 tablespoons melted butter
¼ cup brown sugar
Optional: vanilla cream or melted white chocolate for drizzling
Directions
Preheat Oven:
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Prepare the Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, vegetable oil, egg, and vanilla extract until well blended.
Add the wet mixture to the dry ingredients, stirring just until combined. Do not overmix.
Prepare the Cream Cheese Filling:
In a small bowl, beat the softened cream cheese, powdered sugar, and ground cinnamon until smooth and creamy. Set aside.
Assemble the Muffins:
Spoon a layer of muffin batter into each muffin cup, filling them halfway.
Add a small dollop (about 1 teaspoon) of the cream cheese filling to the center of each cup.
Cover the cream cheese layer with additional muffin batter, filling each cup nearly to the top.
Bake the Muffins:
In a small bowl, stir together the melted butter and brown sugar.
Drizzle this mixture over the tops of each muffin before baking.
Bake for 18–22 minutes, or until a toothpick inserted in the muffin (not the filling) comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Optional Drizzle:
Once cooled slightly, drizzle with vanilla cream or melted white chocolate for a sweet, decorative finish.
Servings and Timing
Servings: 12 muffins
Preparation Time: 20 minutes
Baking Time: 20 minutes
Total Time: 40 minutes
Calories: Approximately 300 kcal per muffin
Variations
Pumpkin Spice Version: Add ½ teaspoon of pumpkin pie spice to the muffin batter for a seasonal twist.
Nutty Crunch: Sprinkle chopped pecans or walnuts on top before baking.
Berry Boost: Add fresh or dried cranberries to the muffin batter.
Cinnamon Sugar Top: Skip the drizzle and dust the muffins with a cinnamon-sugar mixture after baking.
Chocolate Swirl: Add a few chocolate chips or a swirl of Nutella to the cream cheese filling.
Storage/Reheating
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze muffins in a sealed bag or container for up to 2 months. Thaw at room temperature or reheat gently.
Reheating: Microwave for 10–15 seconds or warm in a low oven before serving.
FAQs
Can I make these muffins without buttermilk?
Yes, substitute 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let sit for 5 minutes before using.
Can I prepare the batter and filling ahead of time?
Yes, both components can be made a day in advance and stored separately in the refrigerator.
Can I use low-fat cream cheese?
Yes, but the filling may be slightly less creamy and rich.
How do I keep the muffins from overbaking?
Check for doneness at the 18-minute mark using a toothpick in the muffin portion (not the filling).
Can I double the recipe?
Absolutely—double all ingredients and bake in two muffin tins or in batches.
What’s the best way to fill the muffin cups evenly?
Use a cookie scoop for the batter and a small spoon or piping bag for the cream cheese.
Will the cream cheese filling stay gooey?
Yes, the filling remains soft and creamy even after baking.
Can I make these muffins gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour substitute.
How can I reduce the sweetness?
Cut the granulated sugar to ¾ cup and omit the optional drizzle if desired.
Can I use paper liners?
Yes, paper or silicone liners work well and make for easier cleanup.
Conclusion
Gooey Cinnamon Cream Cheese Muffins are a bakery-worthy treat with warm spice, creamy filling, and a sweet topping that will have everyone reaching for seconds. Whether you’re serving them for breakfast, brunch, or dessert, these muffins deliver comfort and flavor in every bite. Easy to make and even easier to love, they’re sure to become a favorite in your recipe rotation.
Gooey Cinnamon Cream Cheese Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Gooey Cinnamon Cream Cheese Muffins are moist, fluffy, and filled with a sweet cinnamon-spiced cream cheese center. Topped with a buttery brown sugar swirl and optional vanilla or white chocolate drizzle, these bakery-style muffins are the perfect blend of cozy flavors and indulgent texture. Perfect for brunch, breakfast, or a comforting treat any time of day!
Ingredients
Dry Muffin Mix:
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2 cups all-purpose flour
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1 cup granulated sugar
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
Wet Muffin Mix:
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1 cup buttermilk
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1/3 cup vegetable oil
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1 large egg
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1 tsp vanilla extract
Cream Cheese Filling:
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4 oz cream cheese, softened
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1/4 cup powdered sugar
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1 tsp ground cinnamon
Topping:
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2 tbsp melted butter
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1/4 cup brown sugar
Optional Garnish:
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Vanilla cream or melted white chocolate for drizzling
Instructions
1. Preheat Oven:
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Preheat oven to 375°F (190°C).
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Line a muffin tin with liners or lightly grease it.
2. Prepare Muffin Batter:
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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In a separate bowl, whisk buttermilk, oil, egg, and vanilla.
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Combine wet and dry ingredients, mixing just until combined—do not overmix.
3. Prepare Cream Cheese Filling:
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Beat softened cream cheese with powdered sugar and cinnamon until smooth.
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Set aside.
4. Assemble the Muffins:
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Fill each muffin cup halfway with batter.
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Add a teaspoon of cream cheese filling in the center.
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Cover with more batter, filling each cup nearly to the top.
5. Add Brown Sugar Swirl:
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Mix melted butter and brown sugar in a small bowl.
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Drizzle or spoon a bit on top of each muffin before baking.
6. Bake and Finish:
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Bake for 18–22 minutes or until golden and a toothpick comes out clean.
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Cool slightly and drizzle with vanilla cream or white chocolate if desired.
Notes
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For extra cinnamon flavor, sprinkle cinnamon sugar on top before baking.
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Use full-fat cream cheese for the best texture.
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Muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
