Gooey Muffins Treat (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 teaspoon ground cinnamon
02 -
1/2 teaspoon salt
03 -
1 tablespoon baking powder
04 -
1 cup granulated sugar
05 -
2 cups all-purpose flour
→ Wet Ingredients
06 -
1 teaspoon vanilla extract
07 -
2 large eggs
08 -
1 cup milk
09 -
1/2 cup unsalted butter, melted
→ Cream Cheese Filling
10 -
1/4 cup powdered sugar
11 -
8 oz cream cheese, softened
→ Toppings
12 -
Optional: 1/4 cup white chocolate, melted (for drizzle)
13 -
1 tablespoon cinnamon sugar mixture (for topping)
# Instructions:
01 -
Set your oven to heat up to 375°F (190°C). Pop some paper liners into a muffin tin to make cleaning up easier.
02 -
Grab a mixing bowl and whisk together cinnamon, salt, flour, sugar, and baking powder until it’s all evenly mixed.
03 -
In another bowl, stir vanilla, eggs, melted butter, and milk until everything blends nicely. Make sure there are no unmixed spots.
04 -
Combine your dry and wet ingredients. Stir gently until everything comes together. Don’t mix too much, or the muffins could turn out heavy.
05 -
In a small dish, beat cream cheese with powdered sugar until it’s velvety and lump-free.
06 -
Spoon a little batter into each liner—about halfway full. Drop in a dollop of cream cheese on top, cover it with more batter, and sprinkle cinnamon sugar on top for extra flavor.
07 -
Pop the tin into the oven and bake for 18–20 minutes. You’ll know they’re done when a toothpick poked into the muffin (away from the filling) comes out clean.
08 -
Let the muffins sit in the tin for a few minutes before moving them to a rack to cool off completely. If you want, finish them with a drizzle of melted white chocolate before digging in.
# Notes:
01 -
Be sure the cream cheese isn’t cold so it blends smoothly with no lumps.
02 -
Don’t overfill the liners—it might spill over when baking.
03 -
For a fun flavor twist, stir cinnamon sugar into the batter before adding the filling.