Ingredients:
For the muffin batter:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 cup buttermilk
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the cream cheese filling:
8 oz cream cheese, softened
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
For the topping:
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoons melted butter
Optional glaze:
1/2 cup powdered sugar
1–2 tablespoons milk or cream
1/4 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, combine buttermilk, oil, eggs, and vanilla until smooth. Add to the dry ingredients and stir just until combined.
In another bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
Fill each muffin cup halfway with batter, add a heaping teaspoon of cream cheese filling, then top with more batter to cover.
Stir together the topping cinnamon and sugar mixture. Sprinkle generously over each muffin.
Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted into the edge comes out clean.
Optional: While muffins are still warm, drizzle with glaze made by whisking powdered sugar, vanilla, and milk until smooth.
Prep Time: 20 minutes | Baking Time: 20 minutes | Total Time: 40 minutes
Kcal: 270 kcal per muffin | Servings: 12 muffins
Tips:
Don’t overmix the batter to keep the muffins fluffy and tender.
Freeze cream cheese filling in small dollops ahead of time for neater layering.
