Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare the Cream Cheese Filling
In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Set aside.
Make the Muffin Batter
In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together the sugar, egg, melted butter, and milk until combined.
Combine the Mixtures
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Fill the Muffin Tin
Spoon half of the muffin batter into the prepared muffin tin, filling each cup about 1/3 full.
Add the Cream Cheese Filling
Place a generous tablespoon of the cream cheese mixture on top of the muffin batter in each cup.
Add Remaining Batter
Top the cream cheese filling with the remaining muffin batter, filling each cup almost to the top.
Mix the Cinnamon Topping
In a small bowl, combine the sugar, cinnamon, and melted butter for the topping.
Sprinkle Topping on Muffins
Evenly sprinkle the cinnamon topping over each muffin.
Bake the Muffins
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
Cool the Muffins
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing Instructions
For longer storage, these muffins can be frozen. Wrap each muffin in plastic wrap and place them in a freezer bag. They can be thawed at room temperature.
Variations
Feel free to add nuts or chocolate chips to the batter for extra flavor and texture.
Serving Suggestions
These muffins are great served warm and paired with a cup of coffee or tea.
