# Components:
→ Muffin Base
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 - 1 teaspoon ground cinnamon
07 - 1 cup buttermilk or 1 cup milk plus 1 tablespoon lemon juice, rested 5 minutes
08 - 1/2 cup unsalted butter, melted and cooled
09 - 2 large eggs
10 - 2 teaspoons vanilla extract
→ Cream Cheese Filling
11 - 8 ounces cream cheese, softened
12 - 1/4 cup granulated sugar
13 - 1 large egg yolk
14 - 1 teaspoon vanilla extract
→ Churro Topping
15 - 1/4 cup granulated sugar
16 - 1 1/2 teaspoons ground cinnamon
17 - 2 tablespoons unsalted butter, melted
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy lifting.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
03 - In a separate bowl, whisk buttermilk, melted and cooled butter, eggs, and vanilla extract until the mixture is smooth.
04 - Gently pour wet mixture into dry ingredients, mixing just until combined. Do not overmix to preserve tenderness.
05 - Spread approximately two-thirds of the batter evenly in the prepared pan.
06 - In a medium bowl, beat cream cheese until smooth using an electric or hand mixer. Add sugar, egg yolk, and vanilla extract; beat until the filling is fully blended.
07 - Dollop the cream cheese mixture over the batter and use a knife or skewer to gently swirl for a marbled effect.
08 - Spoon the remaining muffin batter across the pan and lightly swirl again to create additional marbling.
09 - Bake for 23 to 27 minutes until a toothpick inserted in the center emerges clean. Let cool in the pan for 10 minutes.
10 - Combine granulated sugar and cinnamon in a small bowl. Brush melted butter over the warm squares, then sprinkle generously with cinnamon sugar mixture.
11 - Allow to cool completely. Use parchment overhang to lift and transfer. Slice into 16 equal squares for serving.
