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Cinnamon Roll Muffins

Cinnamon Roll Muffins are a delightful treat that combines the sweetness of cinnamon rolls with the convenience of muffins. They are easy to make and perfect for breakfast, brunch, or a snack, featuring warm, gooey centers and a luscious glaze.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour Measure correctly by scooping and leveling.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon Swirl
  • 1/2 cup brown sugar Can substitute with white sugar.
  • 1 tablespoon melted butter for topping
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk for glaze

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, mix together the flour, baking powder, salt, sugar, and cinnamon.
  3. In another bowl, whisk together the melted butter, milk, eggs, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients until just mixed.
  5. In a small bowl, mix the brown sugar and melted butter for the cinnamon swirl.
  6. Fill each muffin liner halfway with the batter, then add a teaspoon of the brown sugar mixture on top, followed by more batter until the liners are about 3/4 full.
Baking
  1. Bake for 18-22 minutes or until a toothpick comes out clean.
  2. For the glaze, whisk powdered sugar with milk until smooth and drizzle over the muffins once cooled.

Notes

Store in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to three months.