Servings & Timing
Servings: 12–15 mini muffin bites
Prep Time: 15 minutes
Bake Time: 18–22 minutes
Total Time: 35–40 minutes
Ingredients
Muffin Batter
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup milk
- ¼ cup melted butter (or oil)
- ½ tsp vanilla extract
Cream Cheese Custard Filling
- 4 oz cream cheese (softened)
- 2 tbsp sugar
- 1 egg yolk
- ½ tsp vanilla
Cinnamon Swirl Topping
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 tbsp melted butter
Instructions
Preheat
Preheat oven to 350°F (175°C).
Grease a mini muffin tin or line with mini liners.
Make Filling
In a bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
Set aside.
Prepare Batter
In one bowl, mix flour, sugar, baking powder, and salt.
In another bowl, whisk egg, milk, melted butter, and vanilla.
Combine wet and dry ingredients just until smooth.
Assemble
- Fill each muffin cavity halfway with batter.
- Add about 1 tsp of cream cheese filling in the center.
- Cover lightly with a little more batter.
- Mix brown sugar, cinnamon, and melted butter.
- Spoon a little swirl mixture on top.
Bake
Bake for 18–22 minutes, until tops are golden and set.
Let cool 5–10 minutes before removing.
Storage
• Refrigerate up to 4 days
• Reheat slightly before serving
• Can be frozen for up to 2 months
Optional Variations
• Add chopped apples for apple-cinnamon version
• Add chocolate chips for dessert-style
• Use maple glaze drizzle on top
• Make high-protein by replacing ¼ cup flour with vanilla protein powder
