Cinnamon Roll Muffins
Easy homemade muffins with all the flavors of cinnamon rolls in a convenient handheld form. Features tender muffin base with cinnamon swirl and sweet glaze.
Ingredients
- For the Muffin Base:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter softened
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, combine milk, melted butter, egg, and vanilla extract. Whisk until smooth.
- Pour wet ingredients into dry ingredients and fold gently just until combined. Do not overmix.
- In a small bowl, mix brown sugar and cinnamon. Add softened butter and mix until it forms a spreadable paste.
- Fill each muffin cup one-third full with batter. Add a spoonful of cinnamon mixture to each cup.
- Top with remaining batter, filling cups about 3/4 full.
- Use a toothpick to gently swirl the cinnamon mixture into the top of each muffin.
- Bake for 18-20 minutes or until a toothpick inserted in center comes out with just a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to wire rack.
- For glaze: Whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle glaze over cooled muffins and serve.
Notes
Don't overmix the batter to ensure tender muffins
Muffins are done when a toothpick has just a few moist crumbs attached
Store in airtight container at room temperature for up to 3 days
Can be frozen (without glaze) for up to 3 months
For gluten-free version, substitute with gluten-free baking flour blend
Add chopped nuts or raisins to cinnamon mixture for extra texture
Muffins are done when a toothpick has just a few moist crumbs attached
Store in airtight container at room temperature for up to 3 days
Can be frozen (without glaze) for up to 3 months
For gluten-free version, substitute with gluten-free baking flour blend
Add chopped nuts or raisins to cinnamon mixture for extra texture
