Description
Delight in these easy-to-make Cinnamon Roll Muffins that combine the soft, fluffy texture of muffins with the sweet, spicy swirl of classic cinnamon rolls. Perfect for breakfast or a cozy snack, these muffins feature a cinnamon-sugar filling and a simple vanilla glaze.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients
- ¾ cup milk
- â…“ cup unsalted butter (melted)
- 1 Large egg
- 1 tsp vanilla extract
Cinnamon Filling
- â…“ cup brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter (melted)
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, blend together the milk, melted unsalted butter, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing to keep the muffins tender.
- Prepare Cinnamon Filling: In a small bowl, mix the brown sugar, ground cinnamon, and melted butter together until it forms a spreadable filling.
- Assemble Muffins: Spoon about 1 tablespoon of muffin batter into each prepared muffin cup. Add a spoonful of the cinnamon filling on top of the batter, then add more batter until each cup is approximately three-quarters full. Use a knife or skewer to swirl the filling through the batter gently for that signature cinnamon roll effect.
- Bake Muffins: Place the muffin tin in the oven and bake for 15 to 18 minutes, or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Prepare and Apply Glaze: While the muffins are still warm, mix together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze generously over the muffins to finish.
Notes
- Do not overmix the batter to ensure muffins stay light and fluffy.
- Use room temperature milk and egg for better mixing and texture.
- Swirling the cinnamon filling gently creates a beautiful marbled effect and distributes flavor evenly.
- You can substitute milk with any plant-based milk to make it dairy-free, but texture may slightly vary.
- Serve the muffins warm for best flavor and softness.
- Leftover muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
