Description
These Cinnamon Roll Muffins combine the sweet, comforting flavors of classic cinnamon rolls with the convenience of muffins. Soft, fluffy, and swirled with a cinnamon-sugar filling, they are topped with a simple vanilla glaze, making them a perfect breakfast treat or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Swirl Mixture
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with non-stick spray to prevent sticking.
- Mix dry and wet ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Separately, combine the melted butter, milk, egg, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir just until combined to avoid overmixing, which can make muffins tough.
- Prepare the cinnamon swirl: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter, stirring until well mixed to create the cinnamon swirl filling.
- Assemble the muffins: Fill each muffin cup halfway with the basic muffin batter. Spoon a dollop of the cinnamon swirl mixture into the center of each. Using a toothpick or skewer, gently swirl the cinnamon mixture into the batter. Top each muffin cup with the remaining batter, filling them about three-quarters full to allow space for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 15 to 20 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean, they are ready. After baking, let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and apply the glaze: While the muffins cool, whisk together powdered sugar, 2 to 3 tablespoons of milk, and vanilla extract until a smooth glaze forms. Drizzle the glaze over the cooled muffins for a sweet finishing touch.
Notes
- Do not overmix the batter to keep the muffins tender and light.
- Adjust milk in the glaze to achieve your preferred consistency; thicker glaze will drizzle slower.
- You can substitute whole milk with any plant-based milk for a dairy-free version.
- For extra flavor, consider adding chopped nuts or raisins to the cinnamon swirl.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
