Cookies & Cups > Recipes > Breakfast > Muffins > Vanilla Cream Filled Muffins

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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vanilla Cream Filled Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Shelly
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 43 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 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


  • 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

Want To Save This Recipe?

Find more recipes like this:

Rate this recipe and share a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I accept the Privacy Policy

82 comments on “Vanilla Cream Filled Muffins”

  1. This recipe looks totally amazing, and I think you should know that you are absolutely hilarious and witty.

  2. Sweet Revenge

    These muffins in the pictures looks really delicious. it’s my favorite.

  3. Pamela @ Brooklyn Farm Girl

    I love vanilla filled anything, as a child I have fond memories of vanilla filled donuts that my mother would always buy us. These cheered up my day to think about those memories, thank you.

  4. Colette @ JFF!

    These are just so sweet.
    Picture them behind the storefront window of a dainty li’l bakery in Paris.

  5. Haha, these triple agent breakfast “muffins” look wonderful!! I also adore the pictures from this post.

  6. Elizabeth @ Confessions of a Baking Queen

    I love how this is breakfast food!! I would try to disguise eating this for breakfast but knowing me I would be caught with the vanilla cream all over my face! LOL

  7. 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!

    1. Yes, you’re totally correct… with the milk and vanilla… I didn’t make that clear..fixing now 🙂

  8. 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!! 😀

  9. 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 =)

Scroll to Top