Cinnamon Swirl Muffins with Cream Cheese (Print Version)

# Ingredients:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted
06 - 1 cup milk
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ For the Cinnamon Filling

09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup brown sugar
11 - 2 tablespoons ground cinnamon

→ For the Cream Cheese Glaze

12 - 4 ounces cream cheese, softened
13 - 1/2 cup powdered sugar
14 - 1–2 tablespoons milk
15 - 1/2 teaspoon vanilla extract

# Instructions:

01 - Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease with cooking spray
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt
03 - In another bowl, whisk melted butter, milk, egg, and vanilla extract
04 - Gradually pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing
05 - In a small bowl, mix softened butter, brown sugar, and ground cinnamon until smooth and spreadable
06 - Spoon muffin batter into prepared muffin cups, filling each about halfway
07 - Add a spoonful of cinnamon filling on top of the batter in each cup
08 - Cover with remaining muffin batter, filling each cup nearly to the top
09 - Use a toothpick or skewer to swirl the batter and cinnamon filling together for a marbled effect
10 - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean
11 - Let cool in the tin for 5 minutes before transferring to a wire rack to cool completely
12 - Beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Mix until creamy, adjusting milk for desired consistency
13 - Once muffins have cooled, drizzle cream cheese glaze over each muffin using a spoon or piping bag
14 - Serve warm or at room temperature for breakfast, snack, or dessert

# Notes:

01 - Store in airtight container in refrigerator for up to 3 days
02 - Freeze unglazed muffins for up to 2 months
03 - Add chopped nuts or raisins to cinnamon filling for extra texture

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