Love the cozy flavors of cinnamon and sugar in a soft, fluffy muffin? These Cinnamon Sugar Cream Muffins are your new favorite treat! 😍
This easy homemade muffin recipe creates perfectly moist, tender muffins with a sweet, spiced sugar topping—just like a bakery!
In this article, you’ll learn:
✔️ How to make cinnamon sugar cream muffins from scratch
✔️ The secret to ultra-soft & moist muffins
✔️ Baking tips for the perfect rise & flavor
✔️ Step-by-step instructions with a printable recipe card
Table of Contents
🧁 Why You’ll Love These Cinnamon Sugar Cream Muffins
✔️ Soft & Moist Texture – Thanks to cream and butter!
✔️ Perfectly Sweet & Spiced – Just the right balance of cinnamon and sugar.
✔️ Golden Crispy Topping – Caramelized sugar crunch with a soft muffin interior.
✔️ Easy to Make – Simple ingredients & quick prep time.
✔️ Make-Ahead Friendly – Perfect for breakfast, snacks, or meal prep!
“These muffins are like a warm cinnamon roll in muffin form—sweet, fluffy, and full of cozy flavor!”
🛒 Ingredients for the Perfect Muffins
🥣 For the Muffins:
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-Purpose Flour | 2 cups | Provides structure |
| Baking Powder | 2 tsp | Helps muffins rise |
| Ground Cinnamon | 1 ½ tsp | Adds warm spice |
| Granulated Sugar | ¾ cup | Sweetens the muffins |
| Salt | ½ tsp | Enhances flavor |
| Heavy Cream | ¾ cup | Makes muffins soft & moist |
| Unsalted Butter | ½ cup (melted) | Adds richness |
| Eggs | 2 large | Provides structure & fluffiness |
| Vanilla Extract | 1 tsp | Enhances flavor |
🍯 For the Cinnamon Sugar Topping:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Granulated Sugar | ½ cup | Creates a crunchy topping |
| Ground Cinnamon | 1 tsp | Adds extra spice |
| Melted Butter | 3 tbsp | Helps the topping stick |
👩🍳 Step-by-Step: How to Make Cinnamon Sugar Cream Muffins
1️⃣ Preheat & Prep
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease with butter.
2️⃣ Mix Dry Ingredients
- In a large bowl, whisk together flour, baking powder, cinnamon, sugar, and salt.
3️⃣ Combine Wet Ingredients
- In another bowl, whisk heavy cream, melted butter, eggs, and vanilla extract.
4️⃣ Mix Batter Gently
- Slowly fold the wet ingredients into the dry mixture. Do not overmix—lumps are okay!
5️⃣ Fill Muffin Cups
- Divide the batter evenly among the muffin cups, filling ¾ full.
6️⃣ Bake Muffins
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let muffins cool for 5 minutes before adding the topping.
7️⃣ Add Cinnamon Sugar Topping
- Mix sugar and cinnamon in a small bowl.
- Brush muffins with melted butter, then dip in cinnamon sugar mixture.
✨ Enjoy warm or at room temperature!
📦 How to Store & Freeze Muffins
✔️ Room Temperature: Store in an airtight container for up to 3 days.
✔️ Refrigerator: Keeps fresh for up to 5 days.
✔️ Freezer: Freeze for up to 3 months.
“For bakery-fresh muffins, warm in the microwave for 15 seconds before serving!”
🚨 Common Muffin Problems & Solutions
| Problem | Solution |
|---|---|
| Muffins are dry | Use heavy cream for extra moisture. |
| Muffins didn’t rise | Ensure baking powder is fresh & active. |
| Muffins are dense | Don’t overmix the batter—gentle folding is key! |
| Sugar topping melts | Let muffins cool slightly before adding topping. |
🍓 Delicious Variations to Try!
✔️ Apple Cinnamon Muffins: Add ½ cup grated apple for extra flavor.
✔️ Pumpkin Spice Muffins: Replace ½ cup cream with pumpkin puree.
✔️ Chocolate Cinnamon Muffins: Mix in ½ cup chocolate chips.
✔️ Nutty Muffins: Sprinkle chopped pecans or walnuts on top.
“A few small tweaks make each batch of muffins unique and delicious!”
📌 Frequently Asked Question 🧁✨
1️⃣ Can I make these muffins without heavy cream?
Yes! If you don’t have heavy cream, you can substitute: whole milk, Greek yogurt, or buttermilk. Whole milk is the closest alternative, but slightly less rich. Greek yogurt adds moisture and a slight tangy flavor. Buttermilk makes muffins even softer and more tender. If using a substitute, reduce the amount slightly to avoid making the batter too runny.
2️⃣ How do I get a crispy cinnamon sugar topping?
For the perfect crunchy cinnamon sugar coating, brush the muffins with melted butter while they’re still warm. Immediately dip them into the cinnamon sugar mixture. If you want extra crunch, double-coat them—let the first layer set for 5 minutes, then dip again. If the sugar melts too much, let the muffins cool slightly before dipping.
3️⃣ Can I make these muffins ahead of time?
Yes! These muffins stay fresh for several days and are freezer-friendly. Store at room temperature in an airtight container for up to 3 days. Keep in the refrigerator for up to 5 days, but bring them to room temp before eating. Freeze by wrapping muffins individually in plastic wrap and storing in a freezer bag for up to 3 months. To reheat, warm in the microwave for 15 seconds or in a toaster oven at 300°F (150°C) for 5 minutes.
4️⃣ How do I make these muffins extra fluffy?
The secret to ultra-light and fluffy muffins is to not overmix the batter—fold gently until just combined. Use room-temperature eggs & cream to help create a smooth batter. Preheat the oven properly since muffins need consistent heat to rise. Bake at high heat for the first 5 minutes (400°F / 200°C), then reduce to 375°F (190°C) for the rest of the bake time. This gives them a beautiful domed top!
5️⃣ Can I use brown sugar instead of granulated sugar?
Yes! Brown sugar adds a richer, deeper flavor with hints of molasses. For the muffin batter, use ½ cup brown sugar + ¼ cup white sugar instead of ¾ cup granulated sugar. For the topping, brown sugar melts faster, so use a mix of white & brown sugar for better texture. If using brown sugar, the muffins may turn slightly darker due to the molasses content.
6️⃣ How do I prevent my muffins from being dry?
If your muffins turn out too dry, check these common mistakes: too much flour—always spoon & level flour instead of scooping; overbaking—bake just until a toothpick comes out with a few crumbs; not enough fat or liquid—use heavy cream and melted butter for extra moisture. A fix for dry muffins is to brush the tops with a little melted butter after baking to add moisture.
7️⃣ Can I add mix-ins to these muffins?
Absolutely! Customize your muffins with chopped nuts like almonds, pecans, or walnuts for crunch. Add chocolate chips—white or dark chocolate for extra sweetness. Try dried fruit like raisins or cranberries, which pair beautifully with cinnamon. Add ½ cup of mix-ins to the batter, but don’t overload, or muffins won’t rise properly.
8️⃣ Can I make mini muffins instead of regular muffins?
Yes! To make mini cinnamon sugar muffins, use a mini muffin tin and grease it well or use mini liners. Bake at 375°F (190°C) for 10-12 minutes instead of 18-20 minutes. Check doneness with a toothpick—mini muffins bake faster! Mini muffins are great for snack-sized portions and kids’ lunchboxes.
9️⃣ Can I turn these muffins into a loaf cake?
Yes! You can bake this batter in a 9×5-inch loaf pan instead of a muffin tin. Bake at 350°F (175°C) for 45-50 minutes. Let the loaf cool completely before adding the cinnamon sugar topping. If the top is browning too fast, cover with foil during the last 15 minutes of baking.
🔟 Can I use oil instead of butter?
Yes! Butter gives muffins a rich, buttery taste, but you can use vegetable oil for extra moisture, coconut oil for a subtle coconut flavor, or melted margarine as a budget-friendly alternative. To substitute, replace ½ cup melted butter with ½ cup oil.
1️⃣1️⃣ Why did my muffins sink in the middle?
Common causes of sinking muffins include underbaking—if muffins look golden but are raw inside, they’ll collapse. Overmixing the batter creates too much air, leading to sinking. Opening the oven door too early causes a temperature drop. Make sure muffins are fully baked and cool them in the pan for 5 minutes before transferring to a rack.
1️⃣2️⃣ Can I double this recipe?
Yes! You can easily double all ingredients to make 24 muffins. Bake in two muffin trays at the same time, rotating halfway through for even baking. To store extra muffins, freeze in a ziplock bag, then reheat in the oven at 300°F (150°C) for 5 minutes.
1️⃣3️⃣ Can I make these muffins gluten-free?
Yes! Use gluten-free all-purpose flour with a 1:1 substitution. Add ½ tsp xanthan gum if your flour blend doesn’t already contain it. The texture may be slightly more delicate, so handle carefully.
1️⃣4️⃣ How do I make vegan cinnamon sugar muffins?
For a vegan-friendly version, substitute eggs with flax eggs (1 tbsp flaxseed + 2.5 tbsp water per egg). Replace butter with melted coconut oil or dairy-free butter. Use oat milk or almond milk instead of heavy cream. Vegan muffins may bake a little longer, so check at 20-22 minutes.
1️⃣5️⃣ What’s the best way to serve these muffins?
These muffins are delicious warm with a drizzle of honey or maple syrup, a spread of butter or cream cheese, a dusting of extra cinnamon sugar for crunch, or alongside coffee or tea for a cozy treat.
🎉 Final Thoughts: The Best Cinnamon Sugar Cream Muffins Ever!
These Cinnamon Sugar Cream Muffins are soft, fluffy, and packed with warm cinnamon spice—perfect for breakfast or a sweet snack!
🔥 Did you try this recipe? Leave a comment below!
Try Next: If you’re a fan of easy yet flavorful recipes, don’t miss our The Best Homemade Cherry Pie which pairs perfectly with this olive oil dip for an unforgettable dining experience!
Print
Cinnamon Sugar Cream Muffins
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Cinnamon Sugar Cream Muffins are incredibly soft, moist, and topped with a sweet cinnamon sugar coating. Perfect for breakfast or a delicious snack!
Ingredients
🥣 For the Muffins:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp ground cinnamon
- ¾ cup granulated sugar
- ½ tsp salt
- ¾ cup heavy cream
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
🍯 For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- 3 tbsp melted butter
📝 Tip: Enable the shopping list checkbox so users can check off ingredients while shopping!
Instructions
1️⃣ Preheat & Prep:
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease with butter.
2️⃣ Mix Dry Ingredients:
- In a large bowl, whisk together flour, baking powder, cinnamon, sugar, and salt.
3️⃣ Combine Wet Ingredients:
- In another bowl, whisk heavy cream, melted butter, eggs, and vanilla extract.
4️⃣ Mix Batter Gently:
- Slowly fold the wet ingredients into the dry mixture. Do not overmix—lumps are okay!
5️⃣ Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling ¾ full.
6️⃣ Bake Muffins:
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let muffins cool for 5 minutes before adding the topping.
7️⃣ Add Cinnamon Sugar Topping:
- Mix sugar and cinnamon in a small bowl.
- Brush muffins with melted butter, then dip in cinnamon sugar mixture.
✨ Enjoy warm or at room temperature!
Notes
✅ Make-Ahead Tip: These muffins can be stored in an airtight container at room temperature for 3 days or refrigerated for 5 days.
✅ Freezing Instructions: Freeze muffins for up to 3 months and reheat at 300°F (150°C) for 5 minutes.
✅ Serving Suggestion: Serve warm with butter, honey, or a sprinkle of extra cinnamon sugar.
✅ Flavor Variations: Add ½ cup chocolate chips, chopped nuts, or raisins for variety.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (out of 12)
- Calories: 220kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg