Gooey Cinnamon Cream Cheese Muffins Recipe | Easy & Delicious

These gooey cinnamon cream cheese muffins are the perfect balance of warmth, sweetness, and creamy texture. I love how the soft, buttery muffin contrasts with the rich, slightly tangy cream cheese center. Each bite feels indulgent, like a cozy bakery treat fresh from the oven. These muffins make any morning feel special and pair beautifully with a cup of coffee or tea.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make yet tastes like something from a fancy café. The cinnamon adds that comforting spice, while the cream cheese filling melts into the batter for an irresistibly gooey surprise inside. The muffins rise beautifully, have a tender crumb, and can easily be customized with chocolate drizzle or nuts for extra flair.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I preheat my oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, I whisk together the flour, granulated sugar, baking powder, salt, and ground cinnamon.
3. In another bowl, I whisk the melted butter, milk, eggs, and vanilla extract until smooth and combined.
4. I pour the wet ingredients into the dry ingredients and gently stir just until the batter comes together — I make sure not to overmix.
5. In a small bowl, I mix the softened cream cheese with powdered sugar until smooth and creamy.
6. I spoon about half of the muffin batter into the prepared cups, then add a teaspoon of the cream cheese mixture in the center of each. I cover with the remaining batter.
7. I sprinkle the tops with the cinnamon sugar mixture for a sweet, crunchy topping.
8. I bake the muffins for about 18–22 minutes, or until the tops are golden and a toothpick inserted near the edge (not the center) comes out clean.
9. I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. If I’m feeling extra fancy, I drizzle the melted white chocolate over the tops once they’ve cooled slightly.

Servings and Timing

This recipe makes about 12 muffins.
Preparation time: 15 minutes
Baking time: 20 minutes
Cooling time: 10 minutes
Total time: about 45 minutes

Variations

I sometimes add chopped pecans or walnuts for extra crunch and flavor. If I want a stronger cinnamon kick, I double the amount in the batter. For a fun twist, I swap the white chocolate drizzle for caramel sauce or dust the tops with powdered sugar. When I want a lighter version, I use reduced-fat cream cheese and substitute part of the butter with applesauce.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm them in the microwave for about 10–15 seconds, just until the centers get gooey again. For longer storage, I freeze them individually wrapped and reheat in the oven at 325°F (165°C) for about 10 minutes.

FAQs

Can I use low-fat cream cheese?

Yes, I can use low-fat cream cheese, though the filling will be slightly less rich and creamy.

Can I make these muffins ahead of time?

Absolutely, I often bake them the night before and store them covered so they’re ready for breakfast the next day.

How do I prevent the cream cheese from sinking?

I make sure to place just a teaspoon in the center and not overmix the batter — it helps keep the filling in place.

Can I substitute whole wheat flour?

Yes, I can replace up to half the all-purpose flour with whole wheat flour for a denser, more wholesome muffin.

What can I use instead of white chocolate drizzle?

I sometimes use caramel sauce, milk chocolate, or even a dusting of powdered sugar for a simpler finish.

How do I make the muffins extra moist?

I avoid overbaking and make sure the melted butter and milk are at room temperature when mixing.

Can I add fruit to the batter?

Yes, I love adding diced apples or small chunks of banana for a fruity twist that pairs beautifully with cinnamon.

Can I make them mini-sized?

Definitely, I bake mini muffins for about 12–14 minutes instead of the full time.

Why did my muffins come out dense?

That usually happens if I overmix the batter — I stir just until combined to keep them fluffy.

Can I skip the cinnamon sugar topping?

Of course, but I love the sweet crunch it adds — it really completes the muffins.

Conclusion

These gooey cinnamon cream cheese muffins are my go-to when I crave something warm, sweet, and comforting. I love how simple they are to make yet how rich and flavorful they turn out. Each muffin hides a creamy surprise that makes every bite special, perfect for breakfast, dessert, or a mid-day treat.

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