Description
These Cinnamon Roll Muffins combine the comforting flavors of classic cinnamon rolls with the convenience of muffins. Featuring a tender, fluffy batter swirled with a cinnamon and brown sugar filling, then topped with a sweet vanilla glaze, they make a delightful breakfast treat or snack. Perfect for sharing and easy to prepare in under 40 minutes.
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 (for batter)
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract (for batter)
Cinnamon Swirl
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Vanilla Glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups 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. In a separate bowl, combine the melted butter, milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined, avoiding overmixing to keep the muffins tender.
- Prepare Cinnamon Swirl: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter until fully incorporated to create the cinnamon swirl mixture.
- Assemble Muffins: Fill each muffin cup halfway with the muffin batter. Add a spoonful of the cinnamon swirl mixture on top of the batter in each cup. Use a toothpick or skewer to swirl the mixture gently into the batter. Then, top each muffin cup with the remaining batter to fill about three-quarters full.
- Bake: Bake the muffins in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and let muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze and Serve: While the muffins are cooling, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for consistency), and vanilla extract to make a smooth glaze. Drizzle the glaze over the cooled muffins before serving for a sweet finish.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- The cinnamon swirl can be adjusted by adding more or less cinnamon based on preference.
- Use paper liners for easy cleanup or grease the muffin tin well to prevent sticking.
- For a thicker glaze, reduce the milk slightly; for thinner glaze, add a little more milk.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
