Vanilla Cream Filled Muffins

So I am a huge fan of dessert for breakfast.

Cake never tastes better than it does first thing in the morning.  That’s my truth.


So obviously, I am all about doughnuts…or donuts…whatever.

It’s somehow an acceptable breakfast food.

Like, if you ask what’s for breakfast and I’m all, “oh just a slice of cake”, you’re probably thinking, “dude, what a fatty”.

But if I respond, “oh just a doughnut”, well you might still think, “what a fatty”, but somehow it’s not quite as shocking.


And really doughnuts are way worse..because it’s like deep fried cake.  With frosting.


So today I have solved this major dilemma.

With muffins…because no one looks twice at you when you’re having a muffin for breakfast.

Vanilla Cream Filled Powdered Sugar Muffins | Cookies and Cups

ANNND this here breakfast food is a cake, disguised as a doughnut disguised as a muffin…

Triple agent breakfast food.  That’s serious espionage.


The inspiration for this came from the most delicious Dunkin’ Donut on the planet.  The Vanilla Creme. 

That donut is my honey.  My boo.  My soul mate.


But since I am allergic to preparing food with yeast (not really) and also deep frying (again, not really) I decided to make the cheater’s version.

What ended up happening was completely delightful.

Sometimes laziness pays off.


The steps are easy.  Let’s begin.

Vanilla Cream Filled Muffins.


I started by using this vanilla muffin recipe.

You combine pretty much all your ingredients, except the milk, melted butter and vanilla.

It will kind of look like coarse sand…
 photo IMG_8675_zps05aab6a7.jpgThen add your wet stuff…
 photo IMG_8681_zps6c93d7d6.jpgFill your liners up about 2/3 full…
 photo IMG_8684_zps2b12b0ac.jpgAnd bake them until they spring back to the touch.

You’ll have to let them cool for a bit before you fill them…


Using a pasty bag or a zip-top bag and a large piping tip plunge the tip directly into the muffin and squeeze the filling in.
You’ll see your muffin bulge a little when it’s full…
 photo IMG_8689_zps51e1765c.jpgMine cracked a little because I am a classic over-filler.

But I’m not losing any sleep over that little “problem”.
 photo IMG_8698_zps888f3688.jpgThen dust them with powdered sugar. I left mine in the baking tin, but you totally don’t have to.
 photo IMG_8721_zps24a62333.jpgSee?
Vanilla Cream Filled Powdered Sugar Muffins | Cookies and CupsThen get to serving…
 photo IMG_8731_zps3cdc7e7b.jpgAnd of course eating.
Vanilla Cream Filled Powdered Sugar Muffins | Cookies and Cups



Vanilla Cream Filled Muffins


makes 12 muffins



  • 1 cup sugar
  • 1 egg
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/4 cup butter, melted
  • 1 Tbsp vanilla extract


  • 1/2 cup vegetable shortening
  • 1/2 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 12 Tbsp milk
  • *optional 1 tsp vanilla
  • Powdered sugar for dusting


  1. Preheat oven to 375°
  2. Line muffin tin with liners.
  3. In bowl of stand mixer mix sugar and egg together until combined. Then add in flour, baking powder and salt until mixture looks like a coarse sand.
  4. On low speed slowly add in milk and vanilla mixing until incorporated.
  5. Fill liners 2/3 full and bake for 18-20 minutes, until muffin springs back to touch.
  6. Cool completely before filling.


  1. Beat butter and shortening together until smooth. Slowly add in powdered sugar.
  2. Add in milk 1 tablespoon at a time until desired consistency is reached.
  3. Fill piping bag fitted with a large tip with filling.
  4. Plunge tip directly into muffin and squeeze 1-2 Tbsp of filling in. You will see the muffin bulge slightly. Continue until all muffins are filled.
  5. Sift with powdered sugar and serve.


Store airtight for up to 2 days.

Vanilla muffin recipe adapted ever so slightly from Dine and Dish


82 Responses

  1. Does the vanilla creme really taste like the D&D variety vanilla cream? If it does, you would be making my husband a very happy man. That donut is my hubby’s all time fave. LMK!

    1. shelly

      It isn’t quite spot on, because I used butter…to make it taste like the DD use all shortening, instead of a butter/shortening combo!

  2. I am a fan of their chocolate creme donuts (can’t get them on the West Coast)…maybe I could alter these and get something like that!!! Ooooo!

  3. Beth R

    Oh how I wish I would have found these this weekend, for they would be in my tummy and gone by now! Tomorrow I will be working and no time to bake, so I will have to save them for next weekend . Waiting is not my strong suit .

  4. Melanie

    Can I replace the vegetable shortening with butter? Or would it taste different because I did that, and so, I’ll have to use the vegetable shortening?

  5. Woah, these look great! I’m right there with you, nobody blinks an eye when you have muffins for breakfast, but if it’s cake everyone’s like Ugh you’re so gross. This is genius and I’m going to feel great when I go “hahahaha, in your face, these are muffins, which means I’m not just being a fatty!” 😀

  6. I pretty much want a donut for breakfast every day of my life but NEVER LET MYSELF HAVE THEM. Sheesh. Muffins are another story though. They are totally acceptable and kind of like health food compared to donuts. Win.

  7. Hi Shelly,

    I’m Italian and have just discovered your blog, it’s beautiful and delicious!!!

    I’ll certainly try these muffins…:-)


  8. Those doughnuts are my life. MY LIFE.

    Except I’m usually too lazy to drive to Dunkin’ Donuts and they don’t deliver.

    But now I can make these. YAY!! Because somehow, I live in a mind where baking an entire recipe is less work than driving to a donut shop. Whatever. Makes sense to me.

  9. Life is short ~ eat dessert first….or whenever you want it! I can’t wait to try these ~ and brew a great cup of coffee for breakfast. 🙂

  10. Jessica Markos

    I am so on the same page as you! Like you, I also would rather eat my dessert for breakfast, and most times, do. And my FAVORITE donut of all time is the vanilla Kreme, so I CANNOT wait to make these!

  11. Gorgeous pictures, Shelly…and I am so TOTALLY making these!!!

    I’ve been helping with kiddo’s track practices (and we wonder why they never win). Anyway, I wore my “eat cake for breakfast” shirt a couple of weeks ago. Most of the kids and all of the coaches loved it….except ONE 6th grade girl. She said, “Ewww… cake for breakfast? That’s SO unhealthy.” And, I kicked her off of the team. OK…not really, but I don’t trust her. 😉

  12. I love and share a lot of your wonderful ideas ……my seniors love everything we do of your recipes …..thank you ….I share all your ideas on my page =)

  13. Heather

    Just made these!! They are wonderful! Had to use full butter with the filling, because I don’t have shortening..but doesn’t matter, they were still magnificent!! THANK YOU AGAIN AS ALWAYS!! 😀

  14. Courtney G.

    When do I add in the butter? Did I miss that direction? I added it after the milk. They are cooling now waiting for the cream. I cant wait to try them!

  15. Michaelle Trottier

    Better than DD! Way better. I could eat the filling all by itself! So yummy, I’m gonna have a hard time leaving these alone. Glad I per-planned and made a double batch!! Yep, for real. 12 for me, 12 for the family! After all I made ’em!

  16. Michaelle Trottier

    *pre-planned, (per my instincts!). Honestly, just great. And the cracks on top mean there is adequate filling! Not a problem here either?

  17. marriam

    Salaam shelly I m marriam from Pakistan I made these muffins but doesn’t come out good anytime when I make muffins they become soggy not crumbly kindly notify my manystake

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