Description
These Cinnamon Roll Muffins are a delightful twist on the classic cinnamon roll, offering a quick and easy breakfast treat that combines soft, fluffy muffin texture with the warm, sweet flavors of cinnamon and brown sugar swirls. Perfect for busy mornings, they’re moist, flavorful, and topped with a cinnamon sugar filling that mimics the beloved cinnamon roll essence without the hassle of rolling dough.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1 cup whole milk (or almond/oat milk)
- 2 large eggs
- 1/2 cup melted butter
- 1 tsp vanilla extract
Filling
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon (additional, mixed with brown sugar for filling)
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, eggs, melted butter, and vanilla extract until well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined; do not overmix to keep muffins tender.
- Prepare Cinnamon Filling: In a small bowl, mix the brown sugar with additional ground cinnamon to create the cinnamon sugar filling.
- Assemble Muffins: Spoon half of the muffin batter evenly into the muffin cups. Sprinkle a generous layer of the cinnamon sugar filling over the batter in each cup. Then, top with the remaining batter, spreading gently to cover the filling.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
- You can substitute whole milk with almond or oat milk for a dairy-free option.
- Do not overmix the batter; overmixing can lead to dense muffins.
- For an extra indulgent treat, drizzle cream cheese glaze on top once the muffins have cooled.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Adjust cinnamon quantities to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: cinnamon roll muffins, cinnamon muffins, breakfast muffins, easy cinnamon rolls, quick breakfast recipe
