Cinnamon Sugar Cream Muffins

I fell in love with these tender, pillowy muffins crowned with a crunchy cinnamon-sugar crust. They’re rich, creamy, and utterly comforting—perfect for breakfast or a sweet afternoon pick-me-up.

Why You’ll Love This Recipe

I adore that this recipe strikes the perfect balance between fluffiness and flavor. The addition of cream makes the crumb soft and moist, while the cinnamon-sugar topping adds warmth and crunch. It’s easy yet feels indulgent, with just enough sweetness and spice to brighten any moment.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 Tbsp baking powder

• ½ tsp salt

• 1 tsp ground cinnamon

• 1 cup heavy cream

• ½ cup unsalted butter, melted

• 2 large eggs

• 1 tsp vanilla extract

• ¼ cup cinnamon-sugar mixture (for topping)

directions

1. Preheat the oven to 350 °F and line a 12-cup muffin tin with liners.

2. In one bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.

3. In another bowl, combine heavy cream, melted butter, eggs, and vanilla extract.

4. Gently fold the wet ingredients into the dry just until combined—avoid overmixing.

5. Divide batter evenly into muffin cups (about two-thirds full).

6. Sprinkle each top with the cinnamon-sugar mixture.

7. Bake 18–20 minutes, until a toothpick comes out clean.

8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

• Yields: 12 muffins

• Prep: ~15 min

• Cook: ~20 min

• Total: ~35 min

Variations

• Use light cream or whole milk instead of heavy cream for a lighter texture.

• Swap part of the topping with a streusel or powdered sugar glaze.

• Make dairy-free by using plant-based cream and vegan butter.

• Stir in ¾ cup mix-ins like nuts, dried fruit, or chocolate chips.

storage/reheating

I store these in an airtight container at room temperature for up to 3 days. To refresh, I reheat them briefly in a 300 °F oven—just a few minutes is enough to restore that freshly baked softness.

FAQs

Can I use light cream instead of heavy cream?

I can—light cream works fine, though heavy cream gives a richer, moister crumb.

How do I make these muffins vegan?

I substitute eggs with flax or chia eggs, use plant-based cream or milk, and swap the butter for vegan butter—same results, compassionately.

What’s the purpose of the cinnamon-sugar topping?

That topping adds a satisfying crunchy texture and aromatic sweetness that contrasts beautifully with the soft muffin interior.

Can I freeze the muffins?

Absolutely. Once cooled, I wrap them individually and freeze for up to 3 months. Thaw at room temp or reheat in a warm oven.

How can I make them extra cinnamon-y?

I boost the baked-in cinnamon or double the cinnamon in the topping—both give a richer cinnamon punch.

Conclusion

These Cinnamon Sugar Cream Muffins have become a staple in my kitchen—soft, flavorful, and topped with that irresistible cinnamon crunch. They’re simple to make yet feel special, perfect for any cozy morning or treat-yourself moment. I hope you enjoy them as much as I do—every bite is a little bit of morning bliss.

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