These Cinnamon Cream Cheese Muffins are so moist and delicious with the perfect flavor combination of cinnamon and cream cheese.
Cinnamon Cream Cheese Muffins are perfect for brunch, breakfast, special occasions or a great afternoon snack. All you need is a tall glass of milk or a hot cup of coffee to go with them.
These moist and delicious muffins combine two of my favorite flavors, cinnamon and cream cheese. These are great to have on hand for a quick breakfast or after school snack.
Cinnamon Cream Cheese Muffins are perfect for brunch, breakfast, special occasions or a great afternoon snack. All you need is a tall glass of milk or a hot cup of coffee to go with them.
These moist and delicious muffins combine two of my favorite flavors, cinnamon and cream cheese. These are great to have on hand for a quick breakfast or after school snack.
Not only does my husband deserve a big fat gold star for working sun up to sun down, but I think I deserve something big and shiny for all the stuff I have to deal with while I’m painting the house. Like keeping the inside of the house livable. Or actually making dinner. Or still finding time to exercise. Or planning a little birthday party for my now 1-year old. Or picking up immunization records for my almost Kindergartner. Or doing the ‘work’ side of the blog. {Gross paperwork and taxes}
Yeah. Someone give me a medal…cough cough Gordon.
Usually he would read this post and see that last phrase, but odds are he’s still outside painting the house.
Sooooo yeah. Mother’s Day is coming up…maybe I’ll aim for that. MAYBE THE HOUSE WILL BE PAINTED BY THEN.
Ingredients
for 16 muffins
MUFFINS
Yeah. Someone give me a medal…cough cough Gordon.
Usually he would read this post and see that last phrase, but odds are he’s still outside painting the house.
Sooooo yeah. Mother’s Day is coming up…maybe I’ll aim for that. MAYBE THE HOUSE WILL BE PAINTED BY THEN.
Ingredients
for 16 muffins
MUFFINS
- 1 ¾ cups all-purpose flour (215 g)
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups applesauce (520 g)
- 1 ¼ cups brown sugar (275 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 8 oz&
- 1 ¾ cups all-purpose flour (215 g)
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups applesauce (520 g)
- 1 ¼ cups brown sugar (275 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
CHEESECAKE FILLING
- 8 oz cream cheese, room temperature (225 g)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon vanilla extract
- nonstick cooking spray, for greasing
- Preheat oven to 375˚F (190˚C).
- Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt with a fork.
- In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix with a fork, then gradually incorporate the dry ingredients until the batter is thick and smooth.
- Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
- Grease a 2 12-cup muffin tin with nonstick spray.
- Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
- Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
- Let cool for 5 minutes before serving.
- Enjoy!
