Cinnamon Roll Muffins

cinnamon roll muffin with a big bite missing

5 from 1 vote

These cinnamon roll muffins have all the flavors of a classic cinnamon roll, but in easy muffin form. They’re soft, fluffy, swirled with cinnamon streusel and finished with a simple vanilla glaze.

Prep Time20

Cook Time20

Resting Time15

Total Time55

Course: bread, Breakfast

Cuisine: American

Servings: muffins

Calories: 377kcal

Author: Heather Perine

Ingredients

streusel:

3 Tablespoons all-purpose flour
¼ teaspoon salt
⅓ cup (70 g) packed light brown sugar
1 Tablespoon ground cinnamon
½ teaspoon vanilla extract
2 Tablespoons (28 g) unsalted butter melted

For the muffins

1 cup (200 g) granulated sugar
2 cups (240 g) all-purpose flour spooned and leveled
1 Tablespoon baking powder
½ teaspoon salt
1 large egg room temperature
⅔ cup 160 ml milk, room temperature
½ cup (113 g, 1 stick) unsalted butter melted and slightly cooled
2 teaspoons vanilla extract

Glaze

1 cup (113 g) powdered sugar
2-3 Tablespoons milk
½ teaspoon vanilla extract

Instructions

Make the streusel:

In a small bowl whisk together the flour, salt, cinnamon and brown sugar. 3 Tablespoons all-purpose flour ¼ teaspoon salt ⅓ cup (70 g) packed light brown sugar 1 Tablespoon ground cinnamon
Stir in the melted butter and vanilla and stir together. ½ teaspoon vanilla extract 2 Tablespoons (28 g) unsalted butter
Crumble the topping onto a parchment lined sheet pan and freeze for 20 minutes.

Make the muffins:

Combine dry ingredients. In a mixing bowl, whisk all-purpose flour, sugar, baking powder, and salt and whisk to combine. Set aside. 1 cup (200 g) granulated sugar 2 cups (240 g) all-purpose flour 1 Tablespoon baking powder ½ teaspoon salt
Combine wet ingredients. In a second mixing bowl, whisk together egg ,milk, melted butter, and vanilla extract. 1 large egg ⅔ cup 160 ml milk, ½ cup (113 g, 1 stick) unsalted butter 2 teaspoons vanilla extract
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Do not overmix. Let the batter rest for 15 minutes. While the batter rests, preheat the oven and prepare the pan.
Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 425F. Line a muffin pan with paper liners. I line two muffin pans, and line every other well (this helps for tall muffins).
Add streusel. Remove the streusel from the freezer and crumble into smaller pieces with your fingers. Fold the streusel into the batter. Divide muffin batter into the muffin wells up to the top.
Bake the muffins. Bake at 425°F for 5 minutes, then, keeping the muffins in the oven (do not open the oven door!), reduce the oven temperature to 350°F (177°C) and continue to bake for 16-20 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean or with a few moist crumbs the muffins are done. Allow to cool for 10 minutes in the muffin tray then remove and allow to cool on a wire rack.

Make the glaze.

In a small bowl whisk together the powdered sugar, vanilla, and milk. Drizzle over each muffin. 1 cup (113 g) powdered sugar 2-3 Tablespoons milk ½ teaspoon vanilla extract

Video

Notes

Store muffins covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
To freeze baked muffins: Let the muffins cool completely, then place them in a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
To freeze unbaked muffins: Fill muffin liners with batter (without glaze) and freeze until solid. Transfer to a freezer-safe container. Bake straight from frozen, adding a few extra minutes to the bake time.

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