Preperation time
10 m
Skills level

Serving size
Country of origin

Preparation time: 10 m
Cooking time: 12-14 m
Ready in: 5 m
Servings: 12


  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/2 - 3/4 stick margarine
  • 1 cup 1% milk
  • 2 heaping tablespoons cream cheese (I like Philly)
  • 1/2 cup packed light brown sugar
  • 1/4 white sugar
  • extra margarine & light brown sugar for bottom, middle and topping
  • icing - 1/4 stick margarine, 1 cup powdered sugar, a hint of vanilla
Recipe Type:

My kids love anything with cinnamon in it, so I decided to make cinn-a-muffins, to create a yummy quick breakfast on-the-go. They LOVE these, and so do their friends! These are devoured in minutes. The good news is that the few that were leftover were still devoured the next day, so no waste with these muffins!! Here are the directions.

Start by preheating the oven to 375 degrees. Prepare your muffin tins by lining them with a muffin holder. Try to find the ones that are made from parchment paper, the muffins won’t stick! They come right out. Set this aside.

Then in a large bowl add about 1 1/2 cups all-purpose flour, and 1 teaspoon of baking soda and mix well. In a separate bowl, add the wet ingredients: 1/2 packed light brown sugar, 1/4 cup white sugar, 1 cup milk,  3/4 stick room temperature margarine or butter, 1 1/2 teaspoons cinnamon and 2 heaping tablespoons of cream cheese. Mix these well, use a mixer to be sure all your ingredients are blended well. Then slowly add the flour to the batter and mix well.

Start by pouring some light brown sugar in a bowl and mash out all the lumps, then add a few sprinkles using your hands into the bottom of the muffin paper. Add to that a tiny chunk of margarine, the size of a half of a dime. This will allow the bottom to become crunchy once it’s baked. YUM.

Then pour in about 1 heaping tablespoon of batter in each cup and layer with more brown sugar and a hint of cinnamon (no butter on this layer) and top with another tablespoon of batter. Tap the muffins on the counter to flatten the batter out and get out any air bubbles. Put them in the oven for about 9 minutes.

Mix a little light brown sugar in a bowl with a sprinkle of cinnamon and add a little bit to the top using your hand, don’t break the tops because they are not fully cooked yet!   Then back in the oven they go for another 3-4 minutes or until a toothpick comes out clean. That’s a good rule of thumb to follow for cakes and cupcakes. All oven temperatures vary unless you have a thermometer inside the oven.

Let them cool on a cooling rack for 15 minutes. In the meantime, prepare your icing. The icing is a rough estimate, but use about 1 cup of white powdered sugar and 1/4 stick of butter (warm in microwave for a few seconds) and a hint of vanilla and mix well. The icing will have a yellow hue because of the margarine and the vanilla unless you can find clear vanilla extract. Drizzle the icing on the top of the cupcakes artfully using a spoon. Have fun with it!

Serve these warm. They are sugary, so if you are watching your sugars, skip the middle layer of brown sugar, but honestly it’s so little it’s just for flavor and texture. Enjoy! They will be a hit!

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