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.

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.

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.

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!

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.

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.

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.

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.

Can I turn these muffins into a loaf cake?

Yes! You can bake this batter in a 9x5-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.

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.

Cinnamon Sugar Cream Muffins

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

Scale

🥣 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

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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