Cinnamon Roll Muffins
Deliciously fluffy muffins that combine the rich flavors of cinnamon rolls with the convenience of portable muffins, perfect for breakfast or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder For leavening
- 3/4 cup granulated sugar For sweetness
- 2 teaspoons ground cinnamon For flavor
- 1/2 teaspoon salt To enhance flavor
Wet Ingredients
- 1 cup whole milk At room temperature
- 1/2 cup unsalted butter (melted) For richness
- 2 large eggs (room temperature) To help batter combine
- 1 teaspoon vanilla extract For extra flavor
Filling
- 1/4 cup brown sugar For the filling
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, granulated sugar, cinnamon, and salt.
- In another bowl, mix the milk, melted butter, eggs, and vanilla until smooth.
- Fold the wet ingredients into the dry ingredients until just combined.
- In a small bowl, mix the brown sugar and cinnamon for the filling.
Baking
- Swirl half of the brown sugar-cinnamon mixture into the batter before adding more batter on top.
- Fill each muffin cup two-thirds full with batter and bake for 18-20 minutes or until golden brown.
Notes
For a delightful glaze, drizzle the muffins with a simple mixture of powdered sugar and milk. Store in an airtight container at room temperature for up to three days.