Name: Cinnamon Sugar Cream Muffins – Easy Muffin Recipes You’ll Crave
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon; 1/2 cup granulated sugar; 1 cup heavy cream; 1/2 cup unsalted butter, melted; 1 large egg; 1 tsp vanilla extract; 1/4 cup cinnamon sugar (for topping)

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You know those mornings where the coffee’s ready, but something’s missing? These cinnamon sugar cream muffins are that ‘something.’ Lightly crisp on top, fluffy inside, and hugged with just the right kiss of cinnamon and sugar. They’re like if a snickerdoodle and a muffin had a cozy Sunday morning baby—and honestly, who wouldn’t want that? What I love most is how ridiculously simple they are. No mixer, no drama. Just a bowl, a spoon, and the kind of joy that only comes from something homemade. I’ve whipped these up while wrangling kids, during Zoom calls, and once—in a bout of midnight baking—just because the craving hit. This easy muffin recipe has become my go-to for brunch, snack attacks, or those days when I want something warm without all the fuss. It ticks all the right boxes: sweet, soft, with a slightly crunchy top that makes you feel like you’ve got your life together.

1) Key Takeaways
2) Easy Cinnamon Sugar Cream Muffins Recipe
3) Ingredients for Cinnamon Sugar Cream Muffins
4) How to Make Cinnamon Sugar Cream Muffins
5) Tips for Making Cinnamon Sugar Cream Muffins
6) Making Cinnamon Sugar Cream Muffins Ahead of Time
7) Storing Leftover Cinnamon Sugar Cream Muffins
8) Try these Breakfast Recipes next!
9) Cinnamon Sugar Cream Muffins Recipe
10) Nutrition

1) Key Takeaways

This easy muffin recipe is perfect for busy mornings or cozy weekends.
It uses pantry staples and skips the need for a mixer.
The cinnamon sugar topping adds just the right amount of sweet crunch.
They store and freeze well, making them great for make-ahead baking.

2) Easy Cinnamon Sugar Cream Muffins Recipe

Sometimes I need a win in the kitchen. These cinnamon sugar cream muffins have never let me down. The first time I baked them, I was halfway through a chaotic Monday morning. No eggs? No problem. Just heavy cream, a little butter, and the magical scent of cinnamon.

I love this recipe not just because it’s simple, but because it delivers on flavor. You get that golden, crisp top, soft inside, and a sugar-cinnamon hug with every bite. It’s become my go-to easy muffin recipe when guests drop in or when I need something sweet to go with my second cup of coffee.

And the best part? No fancy gadgets or complicated steps. It’s all stirred up in one bowl with a wooden spoon. My kind of baking. If you like easy muffin recipes that feel homemade and taste like comfort, this one’s for you.

3) Ingredients for Cinnamon Sugar Cream Muffins

All-purpose flour gives the muffins structure and that satisfying bite. It’s the backbone of the recipe and keeps things tender without being too dense.

Baking powder adds just the right lift. We want these muffins to puff, not flop. A generous two teaspoons do the trick.

Salt sharpens all the other flavors. You won’t notice it directly, but trust me, you’d miss it if it weren’t there.

Cinnamon brings warmth and comfort. Don’t skimp on it. It makes the muffins smell like something special is happening.

Sugar sweetens things up just enough. Not too much, not too little. Just the right amount for a breakfast treat or snack.

Heavy cream steps in for milk and butter. It gives the muffins richness and moisture without needing extra fat or eggs.

Unsalted butter adds a bit of extra richness. It melts into the batter and helps the topping stick.

Egg helps hold everything together and adds richness. Just one is all you need.

Vanilla extract adds that sweet aroma and depth. It’s not loud, but it rounds out the flavor beautifully.

Cinnamon sugar for topping creates the dreamy golden crust. It gives the muffin top its signature crunch and sparkle.

4) How to Make Cinnamon Sugar Cream Muffins

Step 1. Preheat your oven to 375°F and prep your muffin tin. I like paper liners, but greasing the cups works too.

Step 2. In a large bowl, whisk the flour, baking powder, salt, cinnamon, and sugar. Keep it light. Don’t pack the flour.

Step 3. In another bowl or a large measuring cup, mix the cream, melted butter, egg, and vanilla until smooth.

Step 4. Pour the wet mix into the dry and stir gently. Just until combined. Lumps are okay. Overmixing is not your friend here.

Step 5. Divide the batter between muffin cups. Fill about three-quarters full and sprinkle the tops with cinnamon sugar.

Step 6. Bake for 16 to 18 minutes. Look for golden tops and a clean toothpick from the center. Let cool in the pan for a few minutes.

Step 7. Move muffins to a rack, or straight to your plate. I’ve done both. No regrets either way.

5) Tips for Making Cinnamon Sugar Cream Muffins

First, don’t overmix the batter. I’ve learned the hard way that tough muffins come from too much stirring. A gentle hand makes all the difference.

Second, use a good-quality cinnamon. It might seem like a small detail, but better cinnamon makes your whole kitchen smell like a bakery.

Finally, don’t skip the cinnamon sugar topping. It’s what sets these muffins apart. It’s that easy sweet recipe touch that keeps people coming back for seconds.

6) Making Cinnamon Sugar Cream Muffins Ahead of Time

If you’re anything like me, you love a make-ahead win. These muffins hold up beautifully overnight, so they’re perfect to bake the night before a busy morning.

Store them in an airtight container at room temp. I usually tuck a paper towel inside to keep them from getting soggy on the bottom.

Want them fresh again? Warm them in the oven for 3 minutes at 300°F. It perks them right up without drying them out.

7) Storing Leftover Cinnamon Sugar Cream Muffins

They keep well for up to three days at room temp, longer in the fridge. Just be sure they’re completely cooled before storing.

If you want to freeze them, wrap each one tightly in foil or plastic. Pop them into a zip bag and freeze for up to two months.

To reheat, microwave for about 15 seconds or let them sit on the counter for 30 minutes. They won’t taste fresh-baked, but they’re still pretty darn good.

8) Try these Breakfast Recipes next!

9) Cinnamon Sugar Cream Muffins Recipe