1. Prepare Oven and Muffin Tray:

• Preheat your oven to 375°F (190°C).
• Line a standard 12-cup muffin tray with paper liners, or grease and flour the cups well.

2. Mix Dry Muffin Ingredients:

• In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until well combined.

3. Mix Wet Muffin Ingredients:

• In a separate medium bowl, whisk together the melted (and slightly cooled) butter, 1 cup milk, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.

4. Combine Muffin Batter:

• Pour the wet mixture into the large bowl containing the dry ingredients.
• Gently fold or stir the ingredients together with a rubber spatula or spoon just until incorporated and no large streaks of flour remain. A few small lumps are okay; do not overmix, as this will make the muffins tough.

5. Make the Cream Cheese Filling:

• Ensure the cream cheese is fully softened to room temperature.
• In a small or medium bowl, combine the softened cream cheese and the 1/4 cup sifted powdered sugar.
• Beat with an electric mixer on medium speed (or vigorously with a whisk) until the mixture is completely smooth, creamy, and paste-like.

6. Assemble the Muffins:

• Spoon the muffin batter into each prepared muffin liner, filling each cup about halfway full.
• Add a dollop (about 1-2 teaspoons) of the prepared cream cheese filling into the center of the batter in each muffin cup.
• Carefully spoon more muffin batter over the cream cheese filling, covering it, until each liner is about three-quarters (¾) full.

7. Add Topping and Bake:

• Generously sprinkle the tops of the batter in each muffin cup with the cinnamon sugar mixture.
• Place the muffin tray in the preheated oven.
• Bake for 18-20 minutes, or until the muffins are golden brown, puffed, and a toothpick or cake tester inserted into the batter portion (avoiding the cream cheese filling) comes out clean.

8. Cool and Optional Drizzle:

• Let the muffins cool in the muffin tin on a wire rack for about 5-10 minutes.
• Carefully transfer the muffins from the tin directly onto the wire rack to cool further.
• Optional White Chocolate Drizzle: If desired, once the muffins have cooled significantly (or completely), melt the 1/4 cup white chocolate (in microwave in short bursts or over a double boiler). Drizzle the melted white chocolate decoratively over the tops of the muffins. Let the drizzle set.

9. Serve:

• Serve the Cream Cheese Muffins warm or at room temperature. Enjoy!