Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing or lining with paper liners.

In a large mixing bowl, combine 2 cups of all-purpose flour, ¾ cup of granulated sugar, 2 teaspoons of baking powder, and ½ teaspoon of salt. Whisk them together until fluffy.

In a separate bowl, whisk together 1 cup of milk, ½ cup of melted unsalted butter, 1 large egg, and 1 teaspoon of vanilla extract until smooth.

Gently fold the wet mixture into the dry ingredients until just combined—batter should be slightly lumpy.

In a small bowl, mix ⅓ cup of brown sugar, 1 tablespoon of ground cinnamon, and 2 tablespoons of melted butter to form a thick paste.

Fill each muffin cup about one-third full with the batter, add the cinnamon filling on top, then cover with more batter until cups are two-thirds full.

Use a toothpick to swirl the filling gently through the batter.

Bake for 15-18 minutes, until tops are golden brown and a toothpick inserted comes out clean.

Let cool in the pan for about 5 minutes, then transfer to a wire rack and drizzle with cream cheese glaze.