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Cinnamon Muffins Recipe

These warm cinnamon muffins come with a creamy cream cheese filling, crumbly streusel topping, and a sweet vanilla glaze, making the perfect Fall/Winter coffee treat. They can be made ahead and cost much less than any of Starbuck’s coffee muffins.

Prep Time
23 mins
Cook Time
23 mins
Total Time
45 mins
Servings: 12
Calories: 369 kcal
Course: Dessert
Cuisine: American

Ingredients

For the muffins:
  • 1 ½ cups all-purpose flour use a GF flour (same amount) for a gluten-free treat
  • ½ cup light brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt optional
  • ¾ cup whole milk
  • ⅓ cup plain greek yogurt
  • 2 large eggs at room temperature
For the streusel topping:
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter melted (or 1 stick of butter, melted)
  • 1 cup all-purpose flour use a gluten-free if desired (same amount)
For the cream cheese filling:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
For the glaze:
  • ½ cup powdered sugar
  • 1-2 tablespoon whole milk
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup standard muffin tin with paper or coat with nonstick spray. Make sure to also line a baking sheet with parchment paper or aluminum foil and reserve.
  2. Make the streusel: In a medium bowl, whisk in together the granulated sugar, light brown sugar, and cinnamon.
  3. Add the melted butter and whisk until just combined. Then, mix the flour (if needed by hand) until the mixture is moist.
  4. Transfer the streusel topping to the prepared baking sheet and spread it out to let it dry while making the muffin batter. Make sure to crumble in small and big chunks. Reserve.
  5. Make the muffin batter: In the bowl of an electric mixer, add the dry ingredients (flour, light brown sugar, baking powder, ground cinnamon, and baking soda. Whisk on low until well combined.
  6. Then, add the wet ingredients: milk, Greek yogurt, and eggs. Beat until just combined and thick.
  7. Pour half of the batter evenly into the muffin tins (about 1 ½ tablespoon each tin cup). Reserve.
  8. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with sugar and vanilla until combined and smooth. Then, top the center of the muffins with the cream cheese filling (a little less than 1 tablespoon and no need to spread out). Next, spoon the remaining batter over the filling making sure to form an even layer. If needed, gently spread out the batter. Top the muffins with the streusel topping, pressing the mixture into the batter. If you don’t press it, chunks of streusel will fall all over the tin while muffins are baking.
  9. Bake the muffins for 18 to 22 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove the muffins from the oven and let them cool down for 5 minutes before serving.
  10. Meanwhile, make the glaze (optional): Whisk powdered sugar, milk, and vanilla together in a bowl until homogeneous, smooth, and without lumps. If too thick to drizzle over the muffins, whisk in a little more milk. If too thin, whisk in a little more powdered sugar.
  11. Then, drizzle over the muffins, let sit for 5-10 minutes, and serve.

Notes

  • Substitutions
  • Depending on your dietary restrictions, you can substitute some of the ingredients for our cinnamon muffin recipe.
  • Make-Ahead and Storage
  • You can make these cinnamon muffins up to 4 days ahead. If you skip the cream cheese filling, you may store them in a sealable bag or airtight container at room temperature for up to 4 days, or freeze them for up to 2 months. It’s for sure one of those easy freezer recipes. 
  • You may also store them in the fridge for up to 7 days. If frozen, let them thaw before reheating them for 10-15 seconds or until warm.
  • If you intend to freeze them, only drizzle the glaze on top after they have been thawed and reheated. 
  • All-purpose flour – replace it with the same amount of blanched almond flour if you are on a keto diet or gluten-free all-purpose flour if on a gluten-free diet.
  • Brown sugar – use golden monk fruit if on a keto diet.
  • Milk – you may use a plant-based milk for a dairy-free muffin or if on a keto diet.
  • Greek yogurt – use a dairy-free yogurt for a dairy-free recipe.
  • Granulated sugar – either granulated erythritol or monk fruit.
  • Powdered sugar – use powdered monk fruit instead.
  • Cream cheese – replace the regular one with dairy-free cream cheese if needed.
  • Eggs – if you are allergic to them, use ¼ cup unsweetened apple sauce for each egg. 

Nutrition Information

Calories 369kcal (18%) Carbohydrates 52g (17%) Protein 6g (12%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 70mg (23%) Sodium 158mg (7%) Potassium 180mg (5%) Fiber 1g (4%) Sugar 31g (62%) Vitamin A 554IU (11%) Calcium 100mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 369

% Daily Value*

Calories 369kcal 18%
Carbohydrates 52g 17%
Protein 6g 12%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 70mg 23%
Sodium 158mg 7%
Potassium 180mg 4%
Fiber 1g 4%
Sugar 31g 62%
Vitamin A 554IU 11%
Calcium 100mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.