Description
These Keto Cinnamon Cream Cheese Muffins are a delightful low-carb treat perfect for breakfast or a snack. Soft and moist with a creamy cinnamon-swirled center, they combine the comforting flavors of cinnamon and cream cheese without the guilt. Easy to prepare and baked to golden perfection, these muffins satisfy your sweet tooth while keeping it keto-friendly.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and ground cinnamon ensuring they are well combined.
- Combine Wet Ingredients: In a separate bowl, mix the milk, melted unsalted butter, egg, and vanilla extract until smooth.
- Make Batter: Add the wet mixture to the dry ingredients and gently stir just until combined. The batter will be thick and a bit lumpy; avoid overmixing to keep muffins tender.
- Prepare Cream Cheese Filling: In another small bowl, blend the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Assemble Muffins: Spoon muffin batter halfway into each muffin cup. Add about one tablespoon of cream cheese mixture to the center of each muffin, then cover with a spoonful of the remaining batter to encase the filling.
- Add Cinnamon Sugar Topping: In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle this evenly over the tops of the muffins for a sweet and spiced finish.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Remove the muffins from the oven, let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before enjoying.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smooth filling.
- Do not overmix the batter to prevent tough muffins.
- Use paper liners for easy cleanup and removal of muffins.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins can be reheated briefly in the microwave for a warm treat.
- For a true keto version, substitute all-purpose flour with almond flour or coconut flour and adjust baking powder accordingly.
