Cinnamon Roll Muffins: Irresistibly Soft & Gooey Bites You’ll Crave!
These delightful muffins combine the cozy flavors of a cinnamon roll with the ease of a muffin, featuring a gooey cinnamon swirl and sweet vanilla glaze.
- Prep Time: 15
- Cook Time: 18
- Total Time: 33
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ⅓ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, ⅓ cup melted unsalted butter, egg, and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients.
- Gently stir just until the flour disappears; do not overmix.
- Combine the packed brown sugar, ground cinnamon, and 2 tablespoons melted butter until evenly moistened to make the cinnamon swirl.
- Spoon about 1 tablespoon of batter into each muffin cup, filling halfway.
- Add a spoonful or small dollop of the cinnamon filling in the center of each muffin cup.
- Fill each muffin cup to about three-quarters full with the remaining batter.
- Use a toothpick or small knife to gently swirl the cinnamon filling into the batter, creating ribbons without fully blending.
- Bake for 15–18 minutes until tops are golden and a toothpick inserted comes out clean or with a few moist crumbs.
- Rotate pan halfway through if needed.
- Cool muffins in the pan for 5 minutes.
- Transfer to a wire rack to cool slightly.
- Whisk the powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla extract to make the glaze.
- Drizzle glaze over warm muffins.
Notes
Do not overmix the batter; a few lumps are fine and lead to a more tender muffin.
For the best results, ensure your melted butter for the batter has cooled slightly before mixing with the egg.
Drizzle the glaze over warm muffins so it melts and soaks in, creating extra gooeyness.
Store muffins in an airtight container at room temperature for up to 3 days.