# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 2 teaspoons ground cinnamon
→ Wet Ingredients
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1/2 cup unsalted butter, melted
10 - 2 teaspoons vanilla extract
→ Cheese Filling
11 - 1 cup shredded mozzarella cheese
12 - 1/2 cup cream cheese, softened
→ Cinnamon Sugar Topping
13 - 1/4 cup granulated sugar
14 - 1 teaspoon ground cinnamon
15 - 2 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly blended.
03 - In a separate bowl, whisk the eggs, whole milk, melted unsalted butter, and vanilla extract until fully combined.
04 - Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are acceptable.
05 - In a small bowl, mix the shredded mozzarella cheese and softened cream cheese until evenly incorporated.
06 - Spoon batter into each muffin cup until halfway full. Place 1 tablespoon of the cheese mixture in the center of each cup. Cover with remaining batter, filling each cup approximately 3/4 full.
07 - Transfer muffin tin to the oven and bake for 18 to 20 minutes, or until a toothpick inserted into the outer edge (avoiding cheese center) comes out clean.
08 - While muffins bake, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon in a bowl for the topping.
09 - After baking, allow muffins to cool in the tin for 5 minutes. Brush the tops with melted butter, then sprinkle generously with cinnamon sugar.
10 - Serve muffins warm to highlight the gooey cheese and churro-style topping.
