Cinnamon Muffins Recipe
User Reviews
5
6 reviews
Excellent
Cinnamon Muffins Recipe
Report
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.
Share:
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 milk whole
- ⅓ cup yogurt plain, Greek
- 2 egg at room temperature, large
For the streusel topping:
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- 1 teaspoon ground cinnamon
- ½ cup butter melted (or 1 stick of butter, melted, unsalted
- 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 milk whole
- ½ teaspoon vanilla extract
Instructions
- 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.
- Make the streusel: In a medium bowl, whisk in together the granulated sugar, light brown sugar, and cinnamon.
- Add the melted butter and whisk until just combined. Then, mix the flour (if needed by hand) until the mixture is moist.
- 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.
- 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.
- Then, add the wet ingredients: milk, Greek yogurt, and eggs. Beat until just combined and thick.
- Pour half of the batter evenly into the muffin tins (about 1 ½ tablespoon each tin cup). Reserve.
- 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.
- 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.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 369 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
Other Recipes
You'll Also Love
