Sour Tired Person Requires More Sugar

Our December and January were packed with travel. So much travel and we even had to skip one of our planned trips due to Andy being sick, yet it still felt we were hardly home and always living out of suitcases and doing endless amounts of random laundry. When we were home - we were trying to play catchup, participate in all the Christmas things we could, then all the January things. Finally, we had a weekend at home, a Saturday where my obligations were few and I could bake.
Muffins.
What? Don't you bake when you finally can breathe? I do. Muffins.
This muffin recipe is a little different - it doesn't have sugar in the batter. I didn't realize that until I had them in the muffin cups and ready to bake. Really? No sugar?
Hindsight, I would have mixed more of the brown sugar cinnamon mixture into the batter so it was swirled in giving some sweetness throughout - I didn't. They were pretty good muffins - with a lot of rise - but me being a sweets person - I could have used some extra sugar... maybe I'm just not sweet enough...

Cinnamon Cream Cheese Muffins

Ingredients
3 cups flour
1/2 cup brown sugar
1 tsp cinnamon
1 1/2 tsp baking soda
2 eggs, beaten
8 ounce package of cream cheese, softened
3/4 cup milk
1 tsp vanilla extract
8 tbsp melted butter, cooled

Instructions
Preheat oven to 400 degrees. Grease a muffin tin or line with liners.
In a large bowl, whisk all dry ingredients together.
Using stand or hand mixer, beat cream cheese in a large bowl until fluffy.
In a separate bowl, beat together the eggs, milk, vanilla, and butter.
Add the mixture to the cream cheese and beat until combined.
Pour the wet ingredients into the dry ingredients.
Using a rubber spatula, mix the ingredients until just combined, scraping the sides and bottom of bowl often.
Spoon batter into muffin tin, filling cups just over 2/3 of the way full.
In a small bowl mix together sugar and cinnamon for topping.
Sprinkle the topping over the muffins.
Bake muffins for 18-20 minutes.
Remove muffins from muffin tin and allow to cool.