Cinnamon Roll Muffins: Soft, Swirled, and Full of Cinnamon Flavor
These soft and fluffy Cinnamon Roll Muffins are filled with a buttery cinnamon-sugar swirl and finished with a sweet glaze. They’re an easy, no-yeast breakfast treat that tastes just like a classic cinnamon roll.
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour – spoon and level for the best texture
- 2 teaspoons baking powder – helps the muffins rise
- ½ teaspoon salt – balances the sweetness
- 1 teaspoon ground cinnamon – adds warm cinnamon flavor
- ¾ cup granulated sugar – sweetens the muffin batter
- ½ cup unsalted butter – melted and slightly cooled
- 2 large eggs – adds structure and richness
- ¾ cup milk – keeps the muffins soft and tender
- 2 teaspoons vanilla extract – enhances the cinnamon flavor
For the Cinnamon Swirl
- ½ cup brown sugar – adds rich caramel-like sweetness
- 2 teaspoons ground cinnamon – creates the classic cinnamon roll flavor
- 3 tablespoons unsalted butter – melted for easy mixing
For the Glaze
- 1 cup powdered sugar – creates a smooth sweet glaze
- 2 tablespoons milk – adjust for the desired glaze consistency
- ½ teaspoon vanilla extract – adds extra flavor
Instructions
- Prepare the Oven and Muffin Pan: Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease each muffin cup.
- Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until evenly combined.
- Mix the Wet Ingredients: In a separate bowl, whisk together the granulated sugar, melted butter, eggs, milk, and vanilla extract until smooth and well combined.
- Combine the Batter: Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula just until combined. Avoid overmixing, as this can make the muffins dense.
- Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar, ground cinnamon, and melted butter. Stir until the mixture is evenly combined and fragrant.
- Fill the Muffin Cups: Spoon a layer of muffin batter into each prepared muffin cup. Add a small spoonful of the cinnamon mixture to the center, then cover with more muffin batter.
- Create the Cinnamon Swirl: Use a toothpick or skewer to gently swirl the cinnamon mixture through the batter. Don't over-swirl so the cinnamon ribbons remain visible.
- Bake the Muffins: Bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the Muffins: Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool further.
- Make the Glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add a little more milk if needed to reach a drizzleable consistency.
- Glaze and Serve: Drizzle the glaze over the cooled muffins. Serve them slightly warm or at room temperature for the best cinnamon roll flavor.
Notes
- Don't overmix the batter: Stir the dry and wet ingredients together just until combined. Overmixing can make the muffins dense instead of soft and fluffy.
- Create a generous cinnamon swirl: Make sure the cinnamon-sugar mixture is evenly distributed through the batter for delicious cinnamon flavor in every bite.
- Cool before glazing: Let the muffins cool slightly before drizzling with glaze so it coats the tops beautifully without melting away completely.
- Serve them warm: These muffins are especially delicious slightly warm, when the buttery cinnamon swirl is soft and fragrant and the muffins have their best textur
Nutrition Facts
- Calories: 220 kcal
- Carbohydrates: 41 g
- Protein: 3 g
- Total Fat: 5 g
- Saturated Fat: 3 g
- Cholesterol: 37 mg
- Sodium: 170 mg
- Fiber: 1 g
- Total Sugars: 24 g
Nutrition values are estimates and can vary depending on the specific brands and ingredients used.