# Ingredient List:
→ 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
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
# Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy lifting.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
03 - In a separate bowl, whisk buttermilk, melted butter, eggs, and vanilla until smooth. Pour the wet mixture over the dry ingredients and gently stir until just incorporated.
04 - Spoon approximately two-thirds of the batter evenly into the prepared pan, smoothing the surface.
05 - In a medium bowl, beat softened cream cheese with sugar, egg yolk, and vanilla until creamy and well blended. Drop dollops of the cream cheese mixture onto the batter and gently swirl with a knife.
06 - Spoon the remaining muffin batter over the swirled layer and lightly swirl again with a knife for a marbled effect.
07 - Bake for 23 to 27 minutes, or until a toothpick inserted in the center emerges clean. Allow the pan to cool for 10 minutes on a wire rack.
08 - In a small bowl, mix sugar with cinnamon for the topping. Brush melted butter over the warm muffin squares, then sprinkle evenly with cinnamon sugar.
09 - Let cool completely before lifting the squares out of the pan and slicing into 16 portions.
