Ingredients:

  • 8 oz Full-fat cream cheese, softened
  • 0.25 cup Granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 cups All-purpose flour
  • 0.5 cup Light brown sugar, packed
  • 0.25 cup Granulated sugar
  • 1 tbsp Ground cinnamon
  • 2 tsp Baking powder
  • 0.5 tsp Salt
  • 0.5 cup Unsalted butter, melted and cooled
  • 0.5 cup Whole milk, room temperature
  • 0.5 cup Sour cream
  • 2 Large eggs
  • 1 tsp Vanilla bean paste
  • 0.25 cup Granulated sugar (topping)
  • 1 tsp Ground cinnamon (topping)
  • 2 tbsp Cold unsalted butter, cubed

Instructions:

  1. In a medium bowl, beat softened cream cheese, 1/4 cup sugar, and vanilla extract until smooth. Refrigerate for 15 minutes to firm up for the core.
  2. Preheat oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  3. In a large bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, baking powder, and salt.
  4. In a separate jug, whisk melted butter, milk, sour cream, eggs, and vanilla until emulsified.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined; do not overmix.
  6. Place 1 tablespoon of batter into the bottom of each lined muffin cup to create a base.
  7. Add a dollop of the chilled cream cheese mixture into the center of each cup, then top with remaining batter to seal the core.
  8. Combine topping ingredients and sprinkle over muffins. Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for an additional 15-17 minutes.