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Vanilla Cream Filled Muffins

These Vanilla Cream Filled Muffins are such a fun and cute recipe! They make a great dessert, but you can also enjoy them for breakfast if you like waking up to something sweet!

Vanilla Cream Filled Muffins Recipe

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.

How to Make These Tasty Homemade 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…
Dry ingredients for vanilla muffins in a bowlThen add your wet stuff…
Wet ingredients being added to dry ingredients for vanilla muffinsFill your liners up about 2/3 full…
Vanilla muffin batter in paper-lined muffin tinsAnd 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…
Cream filling being piped into the center of a vanilla muffinMine cracked a little because I am a classic over-filler.

But I’m not losing any sleep over that little “problem”.
Cream-filled vanilla muffins in a muffin tinThen dust them with powdered sugar. I left mine in the baking tin, but you totally don’t have to.
Powdered sugar being sifted over cream-filled vanilla muffins in a muffin tinSee?
Vanilla Cream Filled Powdered Sugar Muffins | Cookies and CupsThen get to serving…
Empty muffin tin with powdered sugar around the muffin cupsAnd of course eating.
Vanilla Cream Filled Powdered Sugar Muffins | Cookies and Cups

Print
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Vanilla Cream Filled Muffins

  • Author: Shelly
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

These Vanilla Cream Filled Muffins are such a fun and cute recipe! They make a great dessert, but you can also enjoy them for breakfast if you like waking up to something sweet!


Ingredients

Scale

Muffin

  • 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

Filling

  • 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

Instructions

  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.

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.

Notes

Store airtight for up to 2 days.

Vanilla muffin recipe adapted ever so slightly from Dine and Dish

Nutrition

  • Serving Size:
  • Calories: 505
  • Sugar: 59.9 g
  • Sodium: 116.6 mg
  • Fat: 21.3 g
  • Carbohydrates: 76.6 g
  • Protein: 3.5 g
  • Cholesterol: 48.1 mg

Keywords: homemade muffins, muffins recipe, easy muffins recipe, best muffins recipe, how to make muffins, breakfast muffins, breakfast muffins recipe

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82 comments on “Vanilla Cream Filled Muffins”

  1. 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

  2. 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?

  3. 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!

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