Oh, I loved these muffins as a kid. I would always pester my mom to bake them for me.

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Cream Cheese Filling

  • 4 oz cream cheese, softened

  • 1/4 cup granulated sugar

  • 1/2 teaspoon vanilla extract

Topping

  • 1 teaspoon cinnamon for sprinkling

Directions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

  3. In another bowl, mix milk, melted butter, vanilla extract, and egg until well combined.

  4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix; the batter should be slightly lumpy.

  5. In a small bowl, beat the softened cream cheese until smooth. Mix in the 1/4 cup sugar and 1/2 teaspoon vanilla extract until creamy and smooth.

  6. Spoon a tablespoon of muffin batter into each muffin cup. Add a dollop of cream cheese mixture on top of the batter in each cup, then cover with another tablespoon of batter.

  7. Sprinkle the tops with a bit of cinnamon and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.

  8. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Variations & Tips

For a healthier twist, you could substitute whole wheat flour for half of the all-purpose flour and use Greek yogurt in place of some of the cream cheese. For those who enjoy nuts, consider adding a handful of chopped pecans or walnuts to the batter for added crunch. If you’ve got picky eaters, feel free to skip the cinnamon and replace it with a bit of cocoa powder for a chocolate version.

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