Preheat your oven at 400F.
In your stand mixer bowl, add the butter and sugar and mix (using the cake batter attachement) on medium speed until the mixture gets very cream. This step is very important as it ensures that you will have a very fluffy muffin. Same goes for using vegan butter.
Add one egg and continue mixing until it gets fully incorporated in your batter. Add the other egg and mix again on medium speed. This process works the same way for flax eggs.
(HINT) : You can use a hand mixer for this process too.
Now add your vanilla, vinegar and cream and mix again. Stop your stand mixer and add your dry ingredients. Using a wooden spatula, slowly fold the mixture to avoid making a mess. Once the dry ingredients are fully incorporated, turn on your stand mixer again and beat your batter at low speed for a good 1 minute.
(Batter check): The consistency of your batter should be very light (nut runny). Like a proper pancake batter. Just barely sticking to your stand mixer's attachement.
Grab a 12 cup muffin pan and place some muffin cups in it. Use a spoon to fill up the your muffin cups. Make sure you don't overfill them.
Bake for 20 minutes. Take your muffin pan out and let it rest for 2 minutes. Now take your muffins out and place them on a flat surface in order for them to cool properly.
Once completely chilled, place a dollop of whipped cream with a dash of cinnamon on top of them and enjoy.