Description
Enjoy these fluffy Cinnamon Roll Muffins that blend the classic flavors of cinnamon rolls with the convenience of muffins. Topped with a sweet glaze, they make a perfect breakfast or snack option!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 cup brown sugar, packed
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar (for glaze)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.
- In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- In a small bowl, mix together the brown sugar and ground cinnamon. If you are using nuts, add them to this mixture as well.
- Using a spoon or an ice cream scoop, fill each muffin cup about halfway with the batter.
- Sprinkle a generous tablespoon of the cinnamon-sugar mixture over the batter in each muffin cup.
- Top each muffin cup with the remaining batter, filling them about 3/4 full. This will ensure that the cinnamon filling is enclosed within the muffin.
- Using a toothpick or a skewer, gently swirl the batter in each muffin cup to create a marbled effect with the cinnamon-sugar filling. Be careful not to overmix; you want to maintain some of the layers.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes.
- After 5 minutes, transfer the muffins to a wire rack to cool completely. This will help prevent them from becoming soggy on the bottom.
- While the muffins are cooling, prepare the glaze. In a small bowl, combine the powdered sugar and 1 tablespoon of milk. Stir until smooth. If the glaze is too thick, add an additional tablespoon of milk until you reach your desired consistency.
- Once the muffins are completely cooled, drizzle the glaze over the top of each muffin using a spoon or a piping bag for a more decorative look.
Notes
- These cinnamon roll muffins are best served warm, but they can also be enjoyed at room temperature. They make a perfect breakfast treat or a delightful snack.
- For an extra touch, consider serving them with a side of cream cheese frosting or a dollop of whipped cream.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in the oven.
- Make sure your ingredients are at room temperature for the best results, especially the eggs and milk.
- Do not overmix the batter; this will ensure your muffins are light and fluffy.
- Feel free to customize the filling by adding raisins, chocolate chips, or other nuts according to your preference.
- Prep Time: 15 minutes
- Cook Time: 22 minutes