Cinnamon Ripple Muffins with Cream Cheese Filling

I always like the idea of breakfast foods that could also be dessert...then you don't have to feel guilty about the large amounts of sugar you're consuming before noon.  I took three different recipes I found online and combined them to make one mega-muffin so there are three different components, the muffin, the topping, and the cream cheese filling.  I think it would be good without one of them, but with their powers combined (Captain Planet shout-out) they really make a great treat for the morning.  This recipe definitely doesn't save you from calories, but if you need a pick me up in the morning to get you to lunch, these should definitely do the job.

Cinnamon Ripple Muffins with Cream Cheese Filling

Makes 12 muffins

For the cinnamon ripple:

1/2 c. light brown sugar, packed

4 tbl butter, softened and cut into small pieces

1/4 c. flour

2 tsp. cinnamon

For the batter:

2 c. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 c. butter, at room temperature

1/2 c. sugar

2 eggs

1/2 c. milk

1 tsp. vanilla extract

For the topping:

1/3 c. brown sugar

1/4 c. oats

1/2 c. flour

4 tbl. butter, softened

For the cream cheese filling:

4 oz. cream cheese, at room temperature

1/2 c. powdered sugar

1/4 tsp. vanilla

Preheat your oven to 400 degrees and grease a 12 muffin tin.

First, let's make the cream cheese filling since it needs to sit in the freezer for awhile.  In a bowl combine the softened cream cheese, powdered sugar, and vanilla.  Spread the mixture into a log formation on a piece of saran wrap.  Wrap tightly with the saran wrap into the log shape and put in your freezer for at least 1 hour, but preferably 2. 

Next,  make the cinnamon ripple by combining the brown sugar, butter, flour, and cinnamon in a bowl with a fork until completely combined.  Set aside.  Then, make the topping by combining the brown sugar, oats, flour, and brown sugar in a bowl with a fork until combined, set aside.

Now onto the muffins!  In a bowl combine the flour, baking powder, baking soda, and salt.  In the stand of a mixer beat the butter and the sugar until fluffy and light in color.   Add both eggs, milk, and vanilla and beat until combined.  Add the flour mixture and stir just until combined.  Pour the cinnamon ripple mixture on top and fold with a spatula just a few times.  Use a scoop (I used an ice cream scoop) to fill the muffin tin (this made 12 muffins for me).  Next, take the cream cheese mixture from the freezer and divide into 12 equal sized pieces.  Drop one piece into each filled muffin tin, pushing it down into the middle of the muffin.   Then, evenly divide your topping between the 12 muffins.  (Are you exhausted yet from all these steps?  I'm exhausted from typing them.)

Bake the muffins for 13-15 minutes or until a toothpick placed in the muffin (be careful not to prick the side with the cream cheese) comes out clean.  Let cool for about 5 minutes and then enjoy!

-D