Description
Delight in these soft and flavorful Cinnamon Roll Muffins, combining classic cinnamon roll flavors with the convenience of a muffin. Swirled with a cinnamon-sugar filling and topped with a luscious cream cheese glaze, these muffins are perfect for breakfast or a sweet snack.
Ingredients
Scale
Batter
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
Cinnamon Filling
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tbsp ground cinnamon
Glaze
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 1-2 tbsp milk (to desired consistency)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter, milk, egg, and vanilla extract until smooth and combined.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently mix until just combined, being careful not to overmix to keep the muffins tender.
- Prepare Cinnamon Filling: In another bowl, combine the softened butter, brown sugar, and ground cinnamon; mix well to create the cinnamon sugar filling.
- Assemble Muffins: Fill each muffin cup halfway with batter, then add a spoonful of the cinnamon filling in the center of each. Top with the remaining batter and use a toothpick or skewer to gently swirl the cinnamon filling through the batter for a marbled effect.
- Bake: Bake the muffins in the preheated oven for 18–20 minutes or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Prepare Glaze: While the muffins bake, beat the softened cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until the glaze reaches a pourable yet thick consistency.
- Glaze and Serve: Allow the muffins to cool slightly, then drizzle the cream cheese glaze over the tops. Serve warm or at room temperature for the best flavor.
Notes
- Do not overmix the batter to avoid dense muffins.
- You can substitute milk with a dairy-free alternative for a lactose-free version.
- Ensure cream cheese and butter are softened for easier mixing.
- Use a toothpick to swirl the cinnamon filling gently without fully mixing it to maintain distinct cinnamon ribbons.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
