Luscious Cinnamon Cream Cheese Muffins Recipe

Alright, let’s cut to the chase: if you’re still grabbing bland muffins from a supermarket shelf, stop. Right now. Because these luscious cinnamon cream cheese muffins are about to ruin every other muffin for you. Forever.

I’ve baked these for family brunches, potlucks, random Tuesday mornings when life felt like it needed a hug — and let me tell you — people practically fight over them. Why? Because they hit that magical trifecta: fluffy muffin base, creamy cinnamon-spiced filling, and a subtle crunch on top.

If you’re thinking, “Do I really need another muffin recipe?” — trust me, this one’s different. Ready to make your kitchen smell like heaven? Let’s go.

Why You’ll Love These Muffins (Like… A Lot)

Not Your Basic Muffin

I don’t mean to sound dramatic, but these muffins have personality. Here’s why they’re irresistible:

  • Velvety cream cheese center — you bite in, and bam: creamy, cinnamon-kissed goodness.
  • Soft, moist crumb — none of that dry, sad muffin nonsense.
  • That cinnamon sugar topping — a little crunch, a little sparkle.
  • Easy to make — because who has time for complicated recipes?

So yeah, they’re basically everything you didn’t know you wanted in a muffin.

Ingredients: What You’ll Need (Nothing Weird, Promise)

You don’t need a trip to some bougie specialty store. Just grab these pantry and fridge staples:

For the Muffins:

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 cup buttermilk
  • large eggs
  • 1 tsp vanilla extract

For the Cream Cheese Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

For the Cinnamon Sugar Topping:

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon

Easy enough, right? And FYI: you can use Greek yogurt if you’re out of buttermilk. I won’t tell.

Step-By-Step: How To Make Luscious Cinnamon Cream Cheese Muffins

Step 1: Prep Your Stuff

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. Or just grease it — but liners make you look more professional, IMO.

Step 2: Make the Cream Cheese Filling

In a medium bowl, beat together:

  • softened cream cheese
  • sugar
  • cinnamon
  • vanilla

Mix until it’s smooth and dreamy. Set aside. (Try not to eat it all with a spoon. No judgment if you do, though.)

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together:

  • flour
  • both sugars
  • baking powder
  • baking soda
  • salt
  • cinnamon

Congrats, you just conquered the hardest part: whisking.

Step 4: Mix the Wet Ingredients

In another bowl (yes, sorry about the extra dish), whisk together:

  • melted butter
  • buttermilk
  • eggs
  • vanilla

Pour the wet mixture into the dry ingredients and gently fold until just combined. Don’t overmix — unless you like muffins with the texture of a rubber ball.

Step 5: Assemble Like A Pro

Scoop about a tablespoon of muffin batter into each muffin cup.

Then add a heaping teaspoon of cream cheese filling right in the center.

Cover with more batter until the cups are about 3/4 full.

Sprinkle with your cinnamon sugar topping because… well, duh.

Step 6: Bake & Chill (Well, You Chill. The Muffins Bake.)

Bake for 20–25 minutes, or until a toothpick inserted comes out clean — just don’t stick it right through the cream cheese center unless you like lies.

Let them cool slightly before devouring. Or burn your tongue like I always do. Your call.

Pro Tips for Muffin Glory

Want to take these muffins from “awesome” to “omg-I-can’t-stop-eating-these”? Here’s how:

  • Use room-temp cream cheese — unless you’re into lumps.
  • Don’t overmix the batter — unless you’re into chewy hockey pucks.
  • Use good cinnamon — like real Ceylon if you can. It actually tastes better, promise.
  • Store leftovers in an airtight container — not that you’ll have any leftovers. 🙂

FAQS about Luscious Cinnamon Cream Cheese Muffins

Absolutely. Wrap them individually, pop them in a freezer bag, and they’ll keep for up to 2 months. Just thaw and warm before eating.

Can I skip the cream cheese?

Technically yes, but why would you do that to yourself?

What if I don’t have buttermilk?

No problem. Just add 1 tbsp of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes. Voilà.

When To Serve These Beauties?

You mean besides always? But sure, here are some perfect excuses:

  • Brunch parties (where you want to show off but not too much)
  • Afternoon coffee breaks
  • School bake sales (you will outshine Karen’s brownies)
  • Random Tuesday when you need a win

Why Homemade Beats Store-Bought Every Time

Look, we’ve all grabbed those sad, plastic-wrapped muffins from a grocery store display. But here’s the thing:

  • Those are usually dry.
  • They’re loaded with weird preservatives.
  • They taste like cardboard wearing a cinnamon costume.

When you bake these at home:

  • You control the ingredients.
  • You get that fresh-from-the-oven warmth.
  • You can eat as many as you want without judgment.

Need more convincing? Didn’t think so. 😉

Variations To Keep Things Interesting

Wanna get fancy? Try these twists:

  • Apple Cinnamon — add diced apples to the batter.
  • Pumpkin Spice — swap cinnamon for pumpkin pie spice and add a few spoonfuls of pumpkin purée.
  • Nutty Delight — sprinkle chopped pecans on top.

Basically, you can make these your canvas. Just don’t paint them with raisins. Please.

Why Cinnamon & Cream Cheese Are The Ultimate Power Couple

Ever wondered why these two flavors work so well? It’s all about contrast:

  • Cinnamon brings warm, spicy sweetness.
  • Cream cheese adds a creamy tang.
    Together? Magic. Like peanut butter and jelly. Or Netflix and snacks.

Related Recipes

Final Thoughts about Luscious Cinnamon Cream Cheese Muffins

Alright, friend — you’ve now got all the secrets to making the most luscious cinnamon cream cheese muffins your kitchen has ever seen.

If you’re still reading this instead of preheating your oven, I honestly don’t know what to say. Except: what are you waiting for? Go grab your whisk and make a batch already.

And when your whole house smells like a bakery, and everyone you know is begging for the recipe? Just wink and say, “Oh, it’s nothing.”

TL;DR:

✅ Fluffy, moist muffins
✅ Creamy cinnamon filling
✅ Crunchy sugary top
✅ Easy, no-fuss recipe
✅ Guaranteed muffin envy from everyone around you

So, are you gonna bake them, or should I come over and do it for you? Just kidding… unless?

If you try these out, drop a comment below and let me know how many you “accidentally” ate in one sitting. (For me? Four. Don’t judge.)

Happy baking! 🧁

Luscious Cinnamon Cream Cheese Muffins Recipe

Luscious Cinnamon Cream Cheese Muffins Recipe

Hazel Wood
These tender, bakery-style muffins are swirled with a luscious cream cheese filling and topped with a cinnamon-sugar crumble. Perfect for breakfast, brunch, or a sweet snack, they’re soft, flavorful, and melt-in-your-mouth delicious.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 210 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup milk
  • ½ cup unsalted butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • ½ cup brown sugar for topping
  • 1 tsp cinnamon for topping
  • 2 tbsp butter melted (for topping)

Instructions
 

  • Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
  • In a bowl, whisk flour, sugar, baking powder, salt, and cinnamon.
  • In another bowl, mix milk, melted butter, eggs, and vanilla until smooth.
  • Combine wet and dry ingredients; mix gently until just combined.
  • Beat cream cheese and powdered sugar until smooth for the filling.
  • Fill muffin cups halfway, add 1 tsp cream cheese filling, then top with more batter.
  • Mix brown sugar, cinnamon, and melted butter; sprinkle over muffins.
  • Bake 18–20 minutes or until golden and set.
  • Cool slightly before serving.

Notes

  • Avoid overmixing the batter for fluffy muffins.
  • These muffins taste best slightly warm.
  • Store leftovers in an airtight container in the fridge for up to 4 days.

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Keyword cinnamon sugar cream muffins, cream cheese cinnamon muffins, Luscious Cinnamon Cream Cheese Muffins Recipe, luscious cinnamon cream cheese muffins recipe easy

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