Go Back
–+ servings
Cinnamon Cream Cheese Muffins

Cinnamon Cream Cheese Muffins

The Crispy Chef
These Cinnamon Cream Cheese Muffins are warm, fluffy, and packed with tangy cream cheese and cinnamon flavor. A perfect treat for brunch or a cozy morning, with a crunchy streusel topping and rich, creamy center.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 270 kcal

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.

Notes

You can make them gluten-free with a 1:1 GF flour blend.
Variations include adding apples, blueberries, pumpkin, or lemon zest.
Store at room temp for 2 days or refrigerate up to 5 days.
Can be frozen for up to 3 months.

Nutrition

Calories: 270kcalCarbohydrates: 29gProtein: 4gFat: 15g
Keyword Cinnamon Muffins
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!