Cinnamon Roll Muffins
User Reviews
5
Cinnamon Roll Muffins
Description
This recipe uses a batter made from sugar, melted butter, eggs, sour cream, milk, vanilla, and leavening agents like baking powder and baking soda, creating moist and tender muffins. A cinnamon streusel topping made with flour, brown sugar, ground cinnamon, and butter is scattered over the muffins before baking to add sweetness and texture.
After baking, the muffins are glazed with a creamy mixture of cream cheese, butter, powdered sugar, vanilla, and milk to provide a smooth, rich finish reminiscent of traditional cinnamon roll icing. The muffins bake in a 375°F oven, and the batter is carefully portioned to fill muffin liners about three-quarters full for even rising.
These cinnamon roll muffins suit breakfast or snack occasions where a sweet, spiced treat is desired without the time needed for rolled dough. The recipe also offers substitution tips such as using buttermilk in place of sour cream and adjusting oven temperature when using darker muffin tins.
Ingredients
Muffins:
- 1 cup granulated sugar
- ½ cup butter melted
- 2 large egg
- ½ cup sour cream see note
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Streusel:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar lightly packed
- 1 tablespoon ground cinnamon
- 3 tablespoons butter melted
Glaze:
- 3 tablespoons cream cheese softened
- 1 tablespoon butter softened
- ¼ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat oven to 375 degrees F. (See note for different types of muffin tins.) Place muffin liners in a 12-cup muffin tin. This recipe makes 15-16 muffins, so use a second muffin tin for the remaining muffins or bake in two batches.
- For the muffins, in a medium bowl, whisk together the sugar, butter, eggs, sour cream, milk and vanilla until evenly combined.
- Add the flour, baking powder, baking soda and salt. Whisk until just combined and no dry streaks remain. Don't over mix. Set aside.
- For the cinnamon streusel, in a small bowl, stir together the flour, brown sugar and cinnamon. Add the melted butter and mix until combined and the streusel clumps into small pieces.
- Scoop about 2 tablespoons muffin batter into each muffin liner (a #40 cookie scoop works great). Crumble the cinnamon streusel to break into small pieces. Sprinkle 2 to 3 teaspoons streusel over the batter in each muffin cup.
- Scoop another 2 tablespoons (see note) batter on top of the cinnamon streusel. Sprinkle with a bit more streusel.
- Bake for 15 to 17 minutes until the top of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.
- For the glaze, in a small bowl, add the softened cream cheese, butter and vanilla. Mix with an electric mixer until light and creamy. Add the powdered sugar and mix on low speed until fully combined, scraping down the side of the bowl as needed. Add the milk and mix until well combined. The consistency should be thick but pourable. Add additional milk (or powdered sugar) to adjust the consistency, if needed.
- Drizzle the glaze evenly over the cooled muffins.
Notes
- Use a light metal muffin tin for best results; reduce oven temperature to 350°F if using a darker tins to prevent overbrowning.
- Fill muffin cups about three-quarters full; adjust batter amount per cup when at high altitude or with shallow cups.
- Substitute 1 cup buttermilk for the combined sour cream and milk for variation in moisture and tang.
- The cinnamon streusel topping should be crumbly and is best mixed by hand, a pastry cutter, or fork.
User Reviews
Overall Rating
5
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