Cinnamon Roll Muffins
Cinnamon Roll Muffins combine the best qualities of both cinnamon rolls and muffins in one delightful package. Soft and fluffy, they're a perfect breakfast treat or snack.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Swirl Filling
- ⅓ cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Vanilla Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
Preparation
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, mix milk, melted butter, egg, and vanilla until combined.
- Pour wet ingredients into dry ingredients and stir just until no streaks of flour remain—don’t overmix.
- In a small bowl, combine brown sugar, cinnamon, and melted butter to create the filling.
Baking
- Spoon 1 tablespoon of batter into each muffin cup, then add a small spoonful of the cinnamon mixture.
- Top with more batter until cups are ¾ full, then swirl gently with a toothpick or knife.
- Bake for 15 to 18 minutes or until muffins are golden and a toothpick inserted in the center comes out clean.
Glazing
- While muffins cool slightly, whisk together glaze ingredients until smooth.
- Drizzle glaze over warm muffins and serve immediately.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgSugar: 10g