Description
These Cinnamon Roll Muffins combine the flavor of classic cinnamon rolls with the ease of muffins—no yeast or rising time required. Soft, buttery centers with gooey cinnamon swirls and a vanilla glaze make them a crowd-pleasing breakfast or brunch treat.
Ingredients
1 ¾ cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup milk
1 large egg
1 teaspoon vanilla extract
⅓ cup unsalted butter, melted
⅓ cup brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted
½ cup powdered sugar
1 to 2 tablespoons milk or cream
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk the milk, egg, vanilla extract, and melted butter.
4. Combine the wet ingredients with the dry, stirring until just mixed. Do not overmix.
5. In a small bowl, stir together brown sugar, cinnamon, and melted butter to form the cinnamon swirl mixture.
6. Fill muffin liners one-third full with batter, add a teaspoon of the swirl mixture, then top with more batter until liners are about ¾ full.
7. Use a toothpick to gently swirl the cinnamon mixture through the batter.
8. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
10. Mix powdered sugar with milk or cream to create glaze, then drizzle over warm muffins.
Notes
Don’t overmix the batter—keep it slightly lumpy to ensure a tender crumb.
For a deeper flavor, use dark brown sugar in the swirl.
If making ahead, store unglazed muffins and add icing after reheating.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15 g
- Sodium: 125 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: Cinnamon Roll Muffins, quick cinnamon muffins, brunch muffin recipe