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Heavenly Cinnamon Sugar Cream Muffins

Light, fluffy muffins with a creamy center and a generous coating of cinnamon sugar, perfect for breakfast or as a delightful treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar plus more for sprinkling
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon plus more for sprinkling
Wet Ingredients
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup heavy cream can substitute with half-and-half or whole milk
Cinnamon Sugar Topping
  • additional to taste sugar and cinnamon for sprinkling on top before baking

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and ground cinnamon until well combined.
  3. In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract until well blended.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the heavy cream.
Baking
  1. Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter.
  2. In a small bowl, mix together additional sugar and cinnamon for the topping, and sprinkle generously over the muffin batter.
  3. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  4. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Enjoy warm, or store them for later!

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, microwave for 10-15 seconds or bake at 350°F (175°C) for 5-7 minutes.