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Cinnamon Roll Muffins

Two stacked Cinnamon Roll Muffins, one with a bite taken out showing the swirl, drizzled heavily with white icing.
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A recipe for moist muffins featuring a sweet cinnamon swirl filling and a simple cream cheese glaze, resembling a cinnamon roll in muffin form.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 1/2 cup packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1/4 cup (1/2 stick) unsalted butter, melted (for swirl)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons cream cheese, softened (for glaze)
  • 1 tablespoon milk (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
  4. Alternate adding the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  5. Prepare the cinnamon swirl filling: In a small bowl, mix the brown sugar, cinnamon, and melted butter until a thick paste forms.
  6. Fill the muffin cups about one-third full with batter. Spoon about 1 teaspoon of the cinnamon mixture over the batter in each cup. Top with the remaining batter, dividing it evenly.
  7. Use a knife or skewer to gently swirl the cinnamon mixture through the batter in each cup a few times to create a swirl effect.
  8. Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: In a small bowl, whisk together the powdered sugar, softened cream cheese, milk, and vanilla extract until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  10. Drizzle the cooled muffins generously with the cream cheese glaze before serving.

Notes

  • For a moister muffin, ensure your buttermilk is at room temperature before mixing it into the batter.
  • Do not over-swirl the filling; too much swirling incorporates the cinnamon mixture into the batter, reducing the visible swirl.
  • If you do not have buttermilk, mix 3/4 cup of regular milk with 3/4 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://spoonswirl.com/cinnamon-roll-muffins-recipe/