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.
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…
Then add your wet stuff…
Fill your liners up about 2/3 full…
And 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…
Mine cracked a little because I am a classic over-filler.
But I’m not losing any sleep over that little “problem”.
Then dust them with powdered sugar. I left mine in the baking tin, but you totally don’t have to.
See?
Then get to serving…
And of course eating.
Vanilla Cream Filled Muffins
- 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
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
- 1-2 Tbsp milk
- *optional 1 tsp vanilla
- Powdered sugar for dusting
Instructions
- Preheat oven to 375°
- Line muffin tin with liners.
- 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.
- On low speed slowly add in milk and vanilla mixing until incorporated.
- Fill liners 2/3 full and bake for 18-20 minutes, until muffin springs back to touch.
- Cool completely before filling.
Filling
- Beat butter and shortening together until smooth. Slowly add in powdered sugar.
- Add in milk 1 tablespoon at a time until desired consistency is reached.
- Fill piping bag fitted with a large tip with filling.
- 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.
- 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
No one would skip this breakfast. Ps- the pictures are gorgeous!
I bet these would be gone in a flash at breakfast! Muffins and filling! Double yum!
Looks so yummy and the pictures are truly beautiful!!!
Hi Shelly,
I’m Italian and have just discovered your blog, it’s beautiful and delicious!!!
I’ll certainly try these muffins…:-)
Val
I liked this recipe! I made my own filling which was a cream cheese frosting, and it was so good. The only downside is that my muffin tops were kind of hard. I’m not sure if it’s the way we mix the muffins in this recipe, or what, but I was slightly disappointed. Maybe I will try this filling with my blueberry banana muffins.
My mouth was seriously watering looking at those beautiful pictures! Can’t wait to try these!
How come I can’t pin this?
Not sure? The pin button is working fine on my end…possibly a pinterest glitch.
This would be a good weekend treat! Like a Saturday morning breakfast. Looks really yummy!
Yup, if you’re already having cake for breakfast (muffin), why not put the best part back with it (frosting). High five!
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.
I’m a cake-for-breakfast eater as well. These sound perfect in every way!