Description
These Cinnamon Roll Muffins are a delightful twist on a classic favorite, featuring a soft and tender muffin filled with a cinnamon streusel layer and topped with a sweet vanilla glaze. Perfect for breakfast or a sweet snack, they bake up quickly and are easy to make in batches for family and friends.
Ingredients
Scale
Muffin Batter
- 1 cup granulated sugar
- ½ cup salted butter, melted
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/8 teaspoon salt
Cinnamon Streusel
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
Glaze
- 1 cup powdered sugar
- ¼ cup heavy whipping cream (use less if using regular milk)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners. Since this recipe yields around 15 muffins, you will need a second muffin tin or bake in batches.
- Make the Muffin Batter: In a medium bowl, whisk together granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until fully combined. Add the 2 ¼ cups all-purpose flour, baking powder, baking soda, and salt. Whisk gently just until no flour streaks remain. Avoid overmixing to keep the muffins tender.
- Prepare the Cinnamon Streusel: In a small bowl, mix the ¼ cup flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms small clumps or crumbles resembling streusel.
- Assemble the Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Sprinkle approximately 3 teaspoons of the cinnamon streusel evenly over the batter. Add another 2 tablespoons of batter on top of the streusel, then sprinkle more streusel on top. Repeat until all batter and streusel are used.
- Bake: Place the muffin tins in the preheated oven and bake for about 15 minutes, or until the muffins spring back lightly when pressed on top.
- Cool: Remove the muffins from the oven and let them cool completely in the tins before glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and heavy whipping cream until smooth and pourable.
- Glaze the Muffins: Drizzle the glaze evenly over the cooled muffins. Serve and enjoy your delicious cinnamon roll muffins!
Notes
- The recipe yields about 15 muffins, so using two muffin tins or baking in batches is recommended.
- Do not overmix the batter to keep the muffins moist and tender.
- You can adjust the heavy cream quantity in the glaze depending on the consistency desired; use less if substituting with milk.
- Muffin liners help with easy removal and cleaning.
- Allow muffins to cool completely before glazing to prevent the glaze from melting.
