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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.
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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.
Keyword Cinnamon Muffins