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Cinnamon Roll Muffins

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These cinnamon roll muffins deliver all the gooey, swirly goodness of classic cinnamon rolls in a quick, easy muffin format. Ready in about 30 minutes, they’re perfect for a sweet breakfast or brunch treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (195g)
  • 1/2 cup granulated sugar (100g)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup whole milk (120ml) or any milk
  • 1/2 cup plain Greek yogurt or sour cream (120g)
  • 1/4 cup unsalted butter, melted (56g)
  • 1 large egg
  • 2 tsp vanilla extract
  • For the Cinnamon Swirl:
  • 3 tbsp unsalted butter, melted (42g)
  • 1/4 cup brown sugar, packed (55g)
  • 1 tbsp ground cinnamon
  • Pinch of salt
  • For the Glaze:
  • 1/2 cup powdered sugar (60g), sifted
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray well with nonstick spray.
  2. In a small bowl, combine 3 tbsp melted butter, 1/4 cup brown sugar, 1 tbsp ground cinnamon, and a pinch of salt for the cinnamon swirl. Stir until thick and sandy. Set aside.
  3. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
  4. In another bowl, whisk 1/2 cup milk, 1/2 cup Greek yogurt or sour cream, 1/4 cup melted butter, 1 large egg, and 2 tsp vanilla extract until smooth.
  5. Add wet ingredients to dry ingredients and gently fold with a spatula until just combined. The batter will be thick and lumpy.
  6. Spoon half the batter into the muffin cups (about 1 tbsp per cup). Add a small spoonful of cinnamon swirl mixture to each (about 1 tsp). Top with remaining batter, then another dab of cinnamon swirl.
  7. Use a toothpick or knife to gently swirl the cinnamon mixture through the batter in each cup with a few figure-eights.
  8. Bake for 15-18 minutes, or until tops are set and a toothpick comes out with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
  10. For the glaze, whisk together 1/2 cup powdered sugar, 1-2 tbsp milk, and 1/2 tsp vanilla extract until thick and pourable. Drizzle over warm muffins and let set.

Notes

Don’t over-mix the batter—lumps are fine for fluffy muffins. Swirl the cinnamon mixture gently for visible ribbons. Muffins freeze well unglazed; glaze after reheating. For gluten-free or dairy-free, use appropriate substitutes. Add nuts or fruit for variation.

Nutrition

Keywords: cinnamon roll muffins, sweet breakfast, easy muffins, quick cinnamon rolls, brunch, bakery-style muffins, cinnamon swirl, glaze, no yeast, kid-friendly, freezer-friendly

Find it online: https://magnetmeal.com/cinnamon-roll-muffins-easy-recipe-best-sweet-breakfast-in-30-minutes/