Description
Delight in these fluffy, tender Cinnamon Roll Muffins packed with a cinnamon streusel swirl and topped with a sweet vanilla glaze. Perfect for breakfast or a cozy snack, these muffins offer the beloved flavors of cinnamon rolls in a convenient, quick-to-make muffin form.
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 using regular milk)
Instructions
- Preheat Oven and Prepare Muffin Tins: Preheat your oven to 375 degrees F (190 degrees C). Line muffin tins with liners—this recipe yields about 15 muffins, so prepare a second muffin tin as well to hold the remaining batter.
- Mix Muffin Batter: In a medium bowl, whisk together granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until fully combined. Add the all-purpose flour, baking powder, baking soda, and salt, then whisk gently until just combined without any flour streaks. Avoid overmixing to keep the muffins tender.
- Prepare Cinnamon Streusel: In a small bowl, combine flour, brown sugar, and ground cinnamon. Stir in melted butter until the mixture forms small clumps resembling a crumbly streusel.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each lined muffin cup. Sprinkle approximately 3 teaspoons of cinnamon streusel evenly over the batter. Then add another 2 tablespoons of batter to cover the streusel, topping off with a little more streusel on each muffin to create a layered swirl effect.
- Bake: Bake the muffins in the preheated oven for 15 minutes or until they spring back lightly to the touch, indicating they are done. Remove from oven 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 cream quantity as needed to achieve desired consistency.
- Glaze and Serve: Drizzle the glaze evenly over the cooled muffins. Serve them fresh and enjoy the delicious cinnamon roll experience in muffin form!
Notes
- Using muffin liners prevents sticking and makes muffins easier to remove and serve.
- This recipe makes about 15 muffins, so two muffin tins or multiple batches might be needed depending on equipment.
- If you prefer a thinner glaze, add milk instead of heavy cream or reduce the amount of cream used.
- Be careful not to overmix the batter to ensure light, fluffy muffins.
- Allow muffins to cool before glazing to avoid melting the glaze.
