Description
Delightful Cinnamon Roll Muffins that combine a tender, fluffy muffin base with a rich cinnamon streusel swirl and a sweet powdered sugar glaze, perfect for breakfast or an indulgent snack.
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 substituting with regular milk)
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees F. Line a 12-cup muffin tin with muffin liners. Since this recipe yields about 15 muffins, prepare a second muffin tin or additional liners to accommodate the extra muffins.
- Make the Muffin Batter: In a medium bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until well combined. Gradually add the flour, baking powder, baking soda, and salt, whisking just until no flour streaks remain. Avoid over mixing to keep the muffins tender. Set aside.
- Prepare the Cinnamon Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until ingredients are blended and form small clumps or crumbles.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each lined muffin cup. Evenly sprinkle 3 teaspoons of cinnamon streusel over the batter. Add another 2 tablespoons of batter on top of the streusel, then sprinkle a bit more streusel on top. Repeat for all muffins.
- Bake: Place the muffin tins in the oven and bake for 15 minutes or until the tops of the muffins spring back lightly when touched, indicating they are done.
- Cool: Remove muffins from the oven and let them cool completely in the tin before glazing to avoid melting the glaze.
- Make the Glaze: In a small bowl, whisk powdered sugar and heavy whipping cream together until smooth and pourable. Adjust cream quantity if needed for desired consistency.
- Glaze the Muffins: Drizzle the glaze evenly over the cooled muffins. Serve and enjoy your cinnamon roll muffins!
Notes
- Use muffin liners for easy removal and less mess; the recipe makes about 15 muffins, so prepare enough liners or tins.
- Do not over mix the batter to keep muffins light and tender.
- Allow muffins to cool completely before glazing to prevent glaze from melting off.
- If you prefer a thinner glaze, add a bit more heavy cream or milk gradually.
