Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C).
Line a muffin tin with paper liners or grease with cooking spray.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
Prepare the Muffin Batter:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Muffins:
Spoon a tablespoon of muffin batter into each prepared muffin cup.
Add a teaspoon of the cream cheese filling to the center of each muffin cup.
Top with another tablespoon of muffin batter, making sure to cover the cream cheese filling.
Bake the Muffins:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Add the Topping:
In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon ground cinnamon.
Brush the tops of the cooled muffins with melted butter and dip into the cinnamon-sugar mixture to coat.
Enjoy your cinnamon cream cheese muffins with their delicious creamy center and sweet cinnamon-sugar topping!
