Cinnamon Cream Muffins

These sugarfree Cinnamon Cream muffins are very yummy, you can make them plain, but the cream just elevates them to a whole other level.


Cinnamon Cream Muffins
Prep time
Cook time
Total time
Serves: 24
  • 75g butter, softened
  • ½ cup dextrose
  • 1 egg, room temperature
  • ½ cup whole milk, warmed
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 2 teaspoon cinnamon
  • ½ rounded teaspoon ground nutmeg
  • 1½ cups all-purpose flour
  1. Preheat oven to 160C (350F). Lightly grease mini muffin pans.
  2. combine butter and softened butter in a bowl,
  3. using a hand mixer or stand mixer beat butter and dextrose until pale and creamy
  4. Add egg, milk and vanilla, and beat until well combined. Set aside.
  5. In a medium bowl, sift together baking powder, cinnamon, nutmeg and flour.
  6. sift dry ingredients into wet ingredients and mix until just combined; do not overmix.
  7. The mixture will be pretty thick at this stage and this is how it is supposed to be so don't worry
  8. Spoon mixture in muffin pans filling each about half full.


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