These cinnamon coffee muffins are a deliciously easy baked good - and the espresso cream topping really takes them up a notch. Enjoy them in the morning with your cup of joe or as an afternoon pick me up.



  • 4 Oz whipped cream cheese
  • 2 Tablespoon powdered sugar (or more to taste)
  • 1 Teaspoon instant coffee
  • 1/2 Teaspoon cinnamon
  • 1/2 Teaspoon vanilla


  • 2 Cup flour
  • 3/4 Cup sugar
  • 2 1/2 Teaspoon baking powder
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon nutmeg
  • 1 Cup milk
  • 2 Tablespoon instant coffee
  • 1/2 Cup butter, melted
  • 1 Egg, beaten
  • 1 Teaspoon vanilla extract


Step 1:

Preheat oven to 375 degrees

Step 2:

Stir together the cream cheese, powdered sugar, coffee, cinnamon, and vanilla. Place in the refrigerator until the muffins are baked

Step 3:

For the muffins; combine the flour, sugar, baking powder, cinnamon, salt, and nutmeg. Stir.

Step 4:

In a separate bowl combine the milk and instant coffee- stir together until coffee is dissolved. Mix in the butter, egg, and vanilla.

Step 5:

Slowly stir the wet mixture into the dry mixture until just combined, do not over mix.

Step 6:

Pour batter in lined muffin tins and bake for 18 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

Step 7:

Serve warm with espresso cream spread on the side. Or, let cool and then ice the muffins with spread.