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Cinnamon Cheesecake Muffins

Indulge in these delightful Cinnamon Cheesecake Muffins that combine the creamy richness of cheesecake with a warm hint of cinnamon. Perfect for breakfast or a sweet snack, these moist muffins are sure to impress your family and friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast/Dessert
Cuisine American
Servings 4 People
Calories 210 kcal

Equipment

  • 1 muffin tin
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • optional muffin liners

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup buttermilk
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease with non-stick spray.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well.
  • In another bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
  • Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Be careful not to overmix.
  • In a separate bowl, make the cheesecake filling by beating the softened cream cheese with the sugar, egg, and vanilla extract until smooth and creamy.
  • Fill each muffin cup about halfway with the muffin batter. Add a generous spoonful of cheesecake filling in the center of each muffin, and then top with a little more muffin batter to cover the filling.
  • In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture over each muffin.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (not touching the cheesecake filling) comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.

Notes

For a richer flavor, you can use brown sugar instead of granulated sugar in the muffin batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Feel free to add chocolate chips or nuts for added texture and flavor if desired.