Description
These Cinnamon Roll Muffins are a delightful twist on classic cinnamon rolls, offering the same sweet and spicy flavors in a convenient muffin form. Soft, fluffy, and swirled with a cinnamon-sugar filling, they bake up golden brown and perfect for breakfast or a cozy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Filling
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon (for swirling with brown sugar filling)
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375ยฐF (190ยฐC) and line a muffin tin with paper liners to prevent sticking and for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, ground cinnamon, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, combine the whole milk, melted unsalted butter, room temperature eggs, and vanilla extract. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Gently fold the wet ingredient mixture into the dry ingredients using a spatula or spoon. Stir just until combined to avoid overmixing, which keeps the muffins tender.
- Prepare Cinnamon-Sugar Filling: In a small bowl, mix the brown sugar with the additional teaspoon of ground cinnamon to create the sweet filling that will give the muffins their signature swirls.
- Swirl the Filling: Fill each muffin cup about one-third full with batter, then add a spoonful of the cinnamon-sugar filling. Swirl gently to distribute. Add more batter on top, filling the cups approximately two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Use room temperature eggs for better batter consistency and rise.
- You can replace whole milk with any milk alternative like almond or oat milk for a different flavor or dietary preference.
- For a richer flavor, consider adding a cream cheese glaze on top once the muffins have cooled slightly.
- Do not overmix the batter to keep the muffins light and fluffy.
- Ensure the muffin tin is properly lined or greased to prevent sticking.
