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Cinnamon Sugar Cream Cheese Muffins

  • Author: Anita Parris Soule | Cook on a Whim
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 24 regular muffins or 48 mini muffins 1x
  • Category: breakfast, snack
  • Method: baking
  • Cuisine: American

Description

Sugar, spice, and everything nice. These muffins are soft, moist, and stuffed with tangy cream cheese. After baking they are brushed with vanilla butter and rolled in cinnamon sugar. They are the perfect way to ease into the fall season.


Scale

Ingredients

4.5 cups all purpose flour

1.5 cups sugar

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1.5 cups milk (I use whole)

1 cup (2 sticks) butter, melted and slightly cooled

3 eggs

1 tablespoon vanilla extract or vanilla bean paste

For the filling:

1 eight-ounce block of cream cheese, cut into 24 cubes for regular muffins or 48 cubes for mini muffins

For the topping:

2 cups granulated sugar

2 tablespoons ground cinnamon

1 stick of butter, melted

1 teaspoon vanilla extract or vanilla bean paste


Instructions

Preheat oven to 375 degrees F.

Prepare muffin tins with paper or foil liners, or a generous spray of nonstick baking spray.

In a large bowl, mix together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a medium bowl or large glass measuring cup, mix together milk, eggs, butter, and vanilla. Give it a really good whisk to break up all the eggs.

Pour wet mixture into dry and stir with a wooden spoon or rubber spatula until just combined. Don’t overmix. The secret to the best muffins is to have a really ugly, shaggy, barely mixed batter.

The other secret and the next step: let your batter sit on the counter for 15-20 minutes while you straighten up, preheat the oven, prepare your pans, whatever your heart desires.

After 15 minutes, scoop batter into muffin pans. You can fill these almost to the top, a little higher than the 3/4 mark. I get either 48 mini muffins, or 24 regular muffins. Sometimes I do a combo and leave the cream cheese out of the mini muffins because my daughter doesn’t like it.

Once you have your batter all scooped, shove a piece of cream cheese down into the center of each one and cover the indentation. Wet fingers help with this.

Bake in preheated oven: 25 minutes for large muffins, 20 for mini. I’ve found these times to be reliable, but if you want to check with a toothpick, make sure you avoid the cream cheese. You want to see a few moist crumbs, not any wet batter. Another way to check is to just press the muffin top lightly with your finger. It should feel firm and not leave an indentation.

Once baked, remove from oven, let cool for 5 minutes, then transfer muffins to cooling racks.

Melt one stick of butter. Once melted, remove from heat and add 1 tablespoon vanilla extract or vanilla bean paste.

Stir together topping ingredients in a large, shallow bowl. set aside.

Brush each muffin with melted butter and vanilla mixture and roll in cinnamon sugar mixture.

That’s it! Enjoy!


Keywords: muffins, breakfast, fall baking, cinnamon sugar muffins

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