Easy Gluten-Free Cinnamon Cream Cheese Muffins
These Easy Gluten-Free Cinnamon Cream Cheese Muffins are soft, fluffy, and filled with a rich cream cheese center and sweet cinnamon swirl. Made with certified gluten-free ingredients, they’re perfect for breakfast, brunch, or an afternoon snack. This easy recipe delivers bakery-style muffins that are safe for celiac and gluten-sensitive families while staying moist and delicious.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups (280g) certified gluten-free 1:1 baking flour
- 2 teaspoons gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) light brown sugar
- 2 large eggs
- 1/2 cup (120ml) milk (or dairy-free milk)
- 1/2 cup (115g) melted butter
- 1 teaspoon vanilla extract
- 1/2 cup (120g) sour cream
- Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- Cinnamon Swirl:
- 1/4 cup (50g) brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat: Heat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- Mix Dry Ingredients: Whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
- Mix Wet Ingredients: In another bowl whisk together eggs, milk, melted butter, vanilla, and sour cream until smooth.
- Make the Batter: Fold the wet ingredients into the dry ingredients until just combined. Let the batter rest for 10 minutes.
- Prepare the Filling: Beat cream cheese, sugar, egg yolk, and vanilla until creamy.
- Make the Swirl: Stir together brown sugar, cinnamon, and melted butter.
- Assemble: Fill muffin liners halfway with batter. Add 1 tablespoon cream cheese filling, cover with more batter, and swirl the cinnamon mixture over the top using a toothpick.
- Bake: Bake for 22–25 minutes or until lightly golden and a toothpick inserted into the muffin comes out mostly clean.
- Cool: Let cool for 5 minutes in the pan before transferring to a wire rack. Serve warm or at room temperature.
Notes
Use certified gluten-free ingredients to avoid cross-contamination. Let the batter rest before baking for softer muffins. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Warm in the microwave for 20–30 seconds before serving.