Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease them well to prevent sticking.

In a medium bowl, mix the softened cream cheese, ¼ cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Set it aside in the fridge while you make the muffin batter.

In a large bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and 1 teaspoon cinnamon until well combined.

In a separate bowl, mix the milk, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and homogenous.

Pour the wet mixture into the dry ingredients, and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Spoon about 2 tablespoons of muffin batter into each muffin cup. Precision is key—don’t skimp on them!

Using a spoon, dollop approximately 1 tablespoon of the cream cheese mixture right in the center of each muffin batter.

Cover the cream cheese filling with another tablespoon of muffin batter, making sure it’s well-hidden.

In a small bowl, combine ¼ cup sugar and 1 teaspoon cinnamon, then sprinkle this topping generously over each muffin.

Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Let them cool slightly before removing from the tin.