Name: Gooey Cinnamon Cream Cheese Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1 cup whole milk or buttermilk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/4 cup granulated sugar (for filling); 1/2 tsp vanilla extract (for filling); 1/3 cup brown sugar (for swirl); 1 tbsp ground cinnamon; 2 tbsp melted butter (for swirl)

Gooey Cinnamon Cream Cheese Muffins are soft, moist, and filled with a rich swirl of spiced cinnamon and creamy cheese. Each bite delivers warm bakery-style flavor with a gooey center that makes these muffins feel like a cross between a cinnamon roll and cheesecake—perfect for breakfast, dessert, or anytime indulgence.

Why You’ll Love This Recipe

I love how these muffins strike the perfect balance between sweetness and spice, with a rich cream cheese center that melts into the tender crumb. They make my kitchen smell amazing, and they feel like something special without needing a complicated process. Whether I’m baking for family, guests, or just to treat myself, these muffins never last long.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the muffin batter:

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Brown sugar
Eggs
Whole milk or buttermilk
Vegetable oil or melted butter
Vanilla extract

For the cream cheese filling:

Cream cheese, softened
Granulated sugar
Vanilla extract

For the cinnamon swirl:

Brown sugar
Ground cinnamon
Melted butter

directions

I start by preheating the oven to 350°F (175°C) and lining a muffin tin with paper liners or greasing it lightly.
In one bowl, I whisk together the flour, baking powder, baking soda, salt, and sugars.
In another bowl, I mix the eggs, milk, oil (or butter), and vanilla until combined.
I gently combine the wet and dry ingredients just until mixed, being careful not to overmix.
In a separate bowl, I stir the softened cream cheese with sugar and vanilla until smooth and creamy.
For the cinnamon swirl, I mix the brown sugar, cinnamon, and melted butter until it forms a thick, sandy mixture.
I fill each muffin cup about ⅓ full with batter, then add a spoonful of the cream cheese filling in the center. I top with more batter to cover, then swirl a bit of the cinnamon mixture into the top using a toothpick or knife.
I bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the muffin (not the cream cheese center) comes out clean.
I let them cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard muffins. It takes around 15 minutes to prepare and 20 minutes to bake, so I can have a warm batch ready in about 35 minutes.

Variations

Sometimes I add chopped pecans or walnuts to the cinnamon swirl for extra crunch. I’ve also tried folding mini chocolate chips into the batter for a richer dessert-style version. If I want a glaze, I drizzle a simple mix of powdered sugar and milk over the tops once they’ve cooled.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I warm them in the microwave for about 10–15 seconds to bring back that gooey texture. They also freeze well—I just wrap them individually and thaw overnight or warm gently when ready to eat.

FAQs

Can I make these muffins ahead of time?

Yes, I often bake them the night before. They stay moist and taste great the next day, especially with a quick reheat.

Do I have to use cream cheese?

The cream cheese is what makes them gooey and rich, but I’ve made a version without it by simply skipping the filling and adding extra cinnamon swirl.

Can I use Greek yogurt instead of milk?

Yes, I’ve used plain Greek yogurt thinned with a splash of water or milk and it works beautifully, adding extra moisture.

How do I keep the cream cheese from sinking?

I spoon the cream cheese onto the batter gently, making sure it’s thick and not too runny. A slightly firmer consistency helps it stay centered.

Can I double the recipe?

Absolutely. I double it often for parties or brunches, and it scales well without any adjustments.

Conclusion

Gooey Cinnamon Cream Cheese Muffins are everything I want in a homemade treat—warm, soft, spiced, and filled with creamy goodness. They’re quick to make, easy to customize, and always disappear fast. Whether I’m serving them for breakfast, packing them for a snack, or enjoying one with coffee, they’re pure comfort in muffin form.