Description
Delight in these fluffy Cinnamon Roll Muffins that combine tender muffin texture with the warm, gooey cinnamon swirl and crumbly streusel topping. Perfect for breakfast or a sweet snack, these muffins come topped with a luscious vanilla glaze for an extra touch of indulgence.
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
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375°F. Place muffin liners in a 12-cup muffin tin. Since the recipe yields about 15 muffins, have a second muffin tin ready for the additional batter.
- Make Muffin Batter: In a medium bowl, whisk together granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until combined. Add in the flour, baking powder, baking soda, and salt. Whisk gently until just combined with no flour streaks. Be careful not to overmix to keep the muffins tender.
- Prepare Cinnamon Streusel: In a small bowl, whisk together flour, brown sugar, and ground cinnamon. Add melted butter and mix until the mixture forms small clumps or crumbly pieces.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each muffin liner. Sprinkle 3 teaspoons of cinnamon streusel evenly over the batter. Add another 2 tablespoons of batter on top to cover the streusel, then sprinkle a little more streusel on top. Repeat this layering for all muffins.
- Bake Muffins: Bake the muffins for 15 minutes or until a gentle touch causes the tops to spring back lightly. This indicates they are cooked through. Remove and allow the muffins to cool completely before glazing.
- Prepare Glaze: In a small bowl, whisk together powdered sugar and heavy whipping cream until smooth and pourable. Adjust the amount of cream if necessary to achieve desired consistency.
- Glaze and Serve: Drizzle the prepared glaze evenly over the cooled muffins. Serve immediately and enjoy the perfect blend of cinnamon sweetness and tender crumb.
Notes
- Use paper muffin liners to prevent sticking and ease cleanup.
- The recipe makes approximately 15 muffins; you will need two muffin tins or bake in batches.
- For a lighter glaze, you can substitute milk for heavy cream but use less as milk is thinner.
- Do not overmix the batter to avoid tough muffins.
- Allow muffins to cool before glazing to prevent the glaze from melting off.
