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Cinnamon Roll Muffins

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These Cinnamon Roll Muffins combine the best of two worlds: the tender, fluffy texture of a muffin with the gooey, cinnamon-sugar flavor of a classic cinnamon roll. Perfect for breakfast, brunch, or as a sweet treat any time of the day!

Ingredients

Scale

For the muffins:

  • 2 cups (250 g) all-purpose flour
  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (80 ml) unsalted butter, melted
  • 1 large egg
  • 3/4 cup (180 ml) milk
  • 1 teaspoon vanilla extract

For the cinnamon swirl:

  • 1/3 cup (70 g) brown sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

For the glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven:
    • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  • Mix the muffin batter:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    • In a separate bowl, combine the melted butter, egg, milk, and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; the batter should be slightly lumpy.
  • Prepare the cinnamon swirl:
    • In a small bowl, mix together the brown sugar, cinnamon, and melted butter until it forms a paste-like consistency.
  • Assemble the muffins:
    • Spoon a small amount of muffin batter into each muffin cup, filling them about 1/3 full.
    • Add a dollop of the cinnamon swirl mixture on top of the batter in each cup.
    • Add more muffin batter on top of the swirl until the cups are about 3/4 full. Swirl the cinnamon mixture into the batter using a toothpick or knife for a marbled effect.
  • Bake:
    • Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the glaze:
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk or sugar as needed.
  • Glaze the muffins:
    • Drizzle the glaze over the cooled muffins using a spoon or piping bag. Let the glaze set before serving.

Notes

  • Storage: Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze without the glaze and thaw before serving.
  • Variations: Add chopped nuts, raisins, or a pinch of nutmeg to the cinnamon swirl for extra flavor.
  • Make-ahead: Prepare the batter and swirl the night before, refrigerate, and bake fresh in the morning.

Find it online: https://ukfinda.com/cinnamon-roll-muffins/