Cinnamon Cream Cheese Muffins are seriously life changing! I’m not even kidding. Made these for my fam this weekend and they disappeared in like 10 mins flat. The combo of warm cinnamon and tangy cream cheese creates this perfect morning treat that’s not too sweet but totally satisfying. If ur looking for something special for weekend brunch or just want to upgrade your coffee break, these muffins are IT. Trust me, the smell alone will have everyone running to the kitchen!
Ingredients for Homemade Cinnamon Cream Cheese Muffins
For the Muffin Base:
- 2 cups all-purpose flour – creates the perfect structure, can sub half with whole wheat if you want more fiber
- 1/2 cup granulated sugar – just enough sweetness without being too much
- 1/4 cup brown sugar – adds moisture and deeper flavor than just white sugar alone
- 2 tsp baking powder – essential for that nice rise
- 1/2 tsp baking soda – works with the sour cream to make these super fluffy
- 2 tsp ground cinnamon – go for fresh if possible, makes HUGE difference
- 1/4 tsp salt – balances sweetness, don’t skip this!
- 1/2 cup butter, melted – unsalted preferred but salted works too
- 2 large eggs – room temp works best
- 1 cup sour cream – keeps everything moist, greek yogurt works as substitute
- 1 tsp vanilla extract – pure is best but imitation OK too
For the Cream Cheese Filling:
- 8 oz cream cheese, softened – full fat gives best results but reduced fat OK
- 1/4 cup granulated sugar – just enough to sweeten the tang
- 1 egg yolk – helps it set properly
- 1 tsp vanilla extract – rounds out flavor
For the Cinnamon Streusel Topping:
- 1/3 cup brown sugar – creates those amazing crunchy bits
- 1/4 cup all-purpose flour – helps structure the crumble
- 2 tbsp butter, cold and cubed – MUST be cold for proper crumble texture
- 1 tsp ground cinnamon – more cinnamon goodness!
How to Make Easy Cinnamon Cream Cheese Muffins
Step 1: Prep
- Preheat oven to 375°F. Line muffin pan with paper liners or spray with non-stick spray.
- Take cream cheese out early so it’s fully softened – cold cream cheese will leave lumps!
Step 2: Make the Cream Cheese Filling
- In medium bowl, beat cream cheese until smooth and creamy, about 1 min.
- Add sugar, egg yolk and vanilla. Mix until combined and smooth. Set aside.
- Should look like thick frosting – if too thick add 1 tbsp milk.
Step 3: Prepare the Muffin Batter
- Whisk flour, both sugars, baking powder, baking soda, cinnamon and salt in large bowl.
- In separate bowl, mix melted butter, eggs, sour cream and vanilla.
- Pour wet ingredients into dry ingredients. Mix just until combined – DON’T overmix! Batter will be thick.
- Small lumps are OK, overmixing makes tough muffins.
Step 4: Make the Streusel Topping
- Combine brown sugar, flour and cinnamon in small bowl.
- Cut in cold butter using fork or fingers until mixture looks like coarse crumbs.
- Should feel like wet sand that clumps when squeezed.
Step 5: Assemble and Bake
- Fill each muffin cup 1/3 way with batter.
- Add 1 tbsp cream cheese mixture in center of each.
- Top with remaining batter to cover cream cheese.
- Sprinkle generously with streusel topping.
- Bake 18-22 mins until toothpick inserted in cake part comes out clean.
- Centers might look slightly wet from cream cheese – that’s normal!
Let muffins cool in pan for 5 mins, then transfer to wire rack. These taste amazing warm but cream cheese center sets better when cooled completely.
Cinnamon Cream Cheese Muffins Variations
- Apple Cinnamon Cream Cheese Muffins: Add 1 cup diced apples to batter and increase cinnamon to 1 tbsp for perfect fall treat.
- Pumpkin Spice Version: Replace 1/2 cup sour cream with pumpkin puree and add 1 tsp pumpkin pie spice for seasonal favorite.
- Blueberry Cinnamon: Fold in 1 cup fresh or frozen blueberries for fruity twist that pairs amazing with cinnamon and cream cheese.
- Chocolate Chip: Add 1/2 cup mini chocolate chips to batter for indulgent breakfast-dessert combo.
- Lemon Cream Cheese: Add 1 tbsp lemon zest to cream cheese filling and 2 tsp to batter for bright citrus version perfect for spring.
If ur trying to make these healthier, you can swap the all-purpose flour for whole wheat pastry flour, reduce sugar by 1/4 cup, and use light cream cheese. They won’t be exactly the same but still pretty darn good!
Cinnamon Cream Cheese Muffins FAQ
How do I store leftover Cinnamon Cream Cheese Muffins?
Store in airtight container at room temp for 2 days or refrigerate up to 5 days. The cream cheese filling means these should be refrigerated if keeping longer than 48 hrs. Let come to room temp before eating for best flavor and texture.
Can I freeze these homemade cream cheese muffins?
Absolutely! These freeze great for up to 3 months. Wrap individually in plastic wrap then place in freezer bag. Thaw overnight in fridge or 30 secs in microwave if ur in hurry.
Why did my cream cheese sink to the bottom?
If your cream cheese filling sank, it might be too thin. Make sure to use room temp cream cheese, not warmed or melted. Also check that batter isn’t too thin – it should be thick enough to support filling.
Can I make Cinnamon Cream Cheese Muffins ahead of time?
Yep! You can prep batter and filling night before, keep separate in fridge. Or bake completely and store as directed above. Fresh baked always best tho!
What’s the best way to reheat these muffins?
For that fresh-baked taste, microwave for 15-20 seconds if room temp or 30 secs if refrigerated. Careful not to overheat or cream cheese gets too melty.
Can I make these Cinnamon Cream Cheese Muffins gluten-free?
Yes! Use 1:1 gluten free flour blend that contains xanthan gum. Bob’s Red Mill or King Arthur work great. Texture slightly different but still delicious.
How do I know when the muffins are done baking?
Toothpick inserted into CAKE part (not cream cheese) should come out clean or with few crumbs. Tops should be golden brown and spring back when lightly touched. Don’t overbake or they’ll dry out!
For more amazing breakfast treats, check out my Coffee Cake Greek Yogurt Muffins or Cinnamon Sugar Donut Muffins that have similar warm spice flavors everyone loves!
Final Thoughts on these Amazing Cinnamon Cream Cheese Muffins
Made these Cinnamon Cream Cheese Muffins for my mom’s birthday brunch last weekend and she said they reminded her of the treats my grandma used to make, but with modern twist. That’s exactly what I love about baking – honoring traditions while making something uniquely yours. Sometimes the simple combos like cinnamon and cream cheese create the most memorable flavors. These muffins have become our Sunday morning tradition and I hope they become part of your family’s special moments too. Whether paired with coffee, tea or cold milk, these Cinnamon Cream Cheese Muffins will make any ordinary morning feel special!
Cinnamon Cream Cheese Muffins
Equipment
- Muffin pan
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Wire rack
- Spoon or ice cream scoop
Ingredients
For the Muffin Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup butter melted
- 2 large eggs
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
For the Streusel Topping:
- 1/3 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tbsp cold butter cubed
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a muffin pan with paper liners or spray with non-stick spray.
- Cream Cheese Filling: In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy and thick. Set aside.
- Muffin Batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In a separate bowl, mix melted butter, eggs, sour cream, and vanilla. Pour wet mixture into dry and mix until just combined.
- Streusel Topping: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter with a fork until mixture resembles coarse crumbs.
- Assemble: Fill muffin cups 1/3 full with batter. Add 1 tbsp cream cheese mixture in the center of each. Cover with more batter, then top generously with streusel.
- Bake for 18–22 minutes or until a toothpick inserted in the muffin part comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack.