Description
Moist and tender cinnamon muffins with a tangy cream cheese filling and sweet, crumbly cinnamon streusel topping.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup (½ stick) unsalted butter, cold and cubed
- 1 ½ teaspoons ground cinnamon
Instructions
- Prepare the Cinnamon Streusel Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Set aside.
- Make the Cream Cheese Filling: In a small bowl, beat the softened cream cheese and sugar together until smooth. Add the egg yolk and vanilla extract. Beat until well combined. Set aside.
- Prepare the Muffin Batter: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter.
- Assemble and Bake: Fill each muffin liner about halfway full with the muffin batter. Spoon about 1 tablespoon of the cream cheese filling onto the center of each muffin. Top with the remaining muffin batter, filling each liner about ¾ full. Sprinkle the cinnamon streusel topping generously over the top of each muffin.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Don’t overmix the batter.
- Use room temperature ingredients.
- Fill the muffin liners properly (about ¾ full).
- Check for doneness with a wooden skewer.
- Cool completely before storing.
- Add chopped pecans or walnuts to the streusel topping for extra crunch and flavor.
- Stir chocolate chips into the muffin batter for a chocolatey twist.
- Experiment with different extracts, such as almond extract or maple extract, to add a unique flavor to the muffins.
- Use a mini muffin tin to make mini muffins. Reduce the baking time accordingly.
- Drizzle a simple glaze over the cooled muffins for extra sweetness. A simple glaze can be made with powdered sugar and milk or lemon juice.
- Prep Time: 25 minutes
- Cook Time: 20-25 minutes