Cinnamon Roll Muffins
Quick cinnamon roll flavor in a soft, fluffy muffin. No yeast, no rising—just mix, bake, and drizzle with icing.
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup sugar
- 3 tablespoons melted butter cooled slightly
- 1 egg
- 1 cup milk plus more as needed
- Topping and Filling
- 1 cup brown sugar loosely packed
- 3 teaspoons ground cinnamon
- 1 ½ cups coarsely chopped pecans or walnuts
- 3 tablespoons melted butter
- Frosting
- 2 ounces cream cheese softened
- 1 cup powdered sugar
- 1 tablespoon milk
- dash of vanilla
Instructions
- Preheat the oven to 400°F (200°C) and generously grease a standard 12-cup muffin tin.
- In a large bowl, sift together the dry ingredients: flour, baking powder, salt, and sugar.In a separate bowl, whisk the wet ingredients: melted butter, egg, and milk until smooth.Make a well in the center of the flour mixture and pour in the egg mixture. Stir gently until just combined don’t overmix.
- In a small bowl, combine all the topping/filling ingredients. Fold half of this mixture into the batter.
- Spoon the batter (a little less than ¼ cup each) into the muffin cups. Sprinkle the tops with the remaining brown sugar mixture.
- Bake for 12–15 minutes, or until the muffins spring back lightly when pressed. Remove from the oven, let cool slightly, then transfer to a wire rack.
- Finally, whisk together the frosting ingredients and drizzle over the warm muffins. Enjoy every bite finger-licking encouraged!
Notes
You can freeze baked muffins for up to 2 months.
Try subbing in diced apples or peaches for a fruity twist.
Use dairy-free yogurt and vegan butter for a plant-based version.