Description
Indulge in the delightful combination of warm cinnamon muffins and creamy cheesecake filling with these decadent treats. Perfect for breakfast or as a sweet afternoon snack, these muffins are sure to impress.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz full-fat Cream Cheese, softened
- 2 tbsp Granulated Sugar
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- For the Cinnamon Muffins:
- 2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 cup Milk
- 1 Large Egg, at room temperature
- 1/2 cup Melted Unsalted Butter or Vegetable Oil
- 1 tsp Vanilla Extract
- For the Streusel Topping:
- 1/2 cup All-Purpose Flour
- 1/4 cup Brown Sugar
- 1 tsp Ground Cinnamon
- 1/4 cup Cold Unsalted Butter, diced
Instructions
- Prepare the Cheesecake Filling (First!):
- In a medium bowl, combine the softened full-fat cream cheese, granulated sugar, egg yolk, and vanilla extract.
- Using an electric mixer or a sturdy whisk, beat on low speed until the mixture is completely smooth and creamy. Be careful not to overmix.
- Cover the bowl and refrigerate the filling for at least 30 minutes.
- Make the Streusel Topping:
- In a separate small bowl, whisk together the all-purpose flour, brown sugar, and ground cinnamon until well combined.
- Add the cold, diced unsalted butter to the dry ingredients.
- Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until coarse crumbs form. Set aside.
- Preheat Oven & Prepare Muffin Tin:
- Preheat your oven to 400°F (200°C).
- Line a standard 12-cup muffin tin with paper liners or grease and flour the cavities thoroughly.
- Whisk Dry Muffin Ingredients:
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, and salt.
- Combine Wet Muffin Ingredients:
- In a separate medium bowl, whisk together the milk, large egg, melted unsalted butter (or vegetable oil), and vanilla extract until well combined and smooth.
- Combine Wet and Dry & Form Muffin Batter:
- Pour the wet ingredients into the dry ingredients.
- Stir gently with a spatula or wooden spoon until just combined. A few lumps are perfectly fine.
- Assemble the Muffins:
- Divide about half of the muffin batter evenly among the prepared muffin cups, filling each about one-third full.
- Spoon about 1 heaping teaspoon of the chilled cheesecake filling onto the center of the batter in each cup.
- Spoon the remaining muffin batter over the cheesecake filling, covering it completely.
- Generously sprinkle the reserved streusel topping over the top of each muffin.
- Bake:
- Bake the muffins for an initial 5 minutes at 400°F (200°C).
- After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-20 minutes.
- Cool:
- Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes.
- Then, carefully transfer the muffins to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- Reheat in the microwave for a few seconds for a warm treat.
- Experiment with different fillings if desired.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: cheesecake, cinnamon muffins, dessert, baking