Cinnamon Roll Muffins
These Cinnamon Roll Muffins are soft, gooey, and loaded with a sweet cinnamon swirl. Quick to make, topped with a vanilla glaze, and perfect for breakfast, brunch, or a snack. Customize with chocolate chips, nuts, or dried fruit for extra flavor bakery-style muffins right from your kitchen!
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ¾ cup milk
- ⅓ cup unsalted butter
- 1 Large egg
- 1 tsp vanilla extract
Cinnamon Swirl Filling:
- ⅓ cup brown sugar,
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, melted
Vanilla Glaze (Optional)
- ½ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
- Whisk together flour, sugar, baking powder, and salt.
- Mix milk, melted butter, egg, and vanilla until smooth.
- Fold wet ingredients into dry ingredients until just combined — don’t overmix.
- Combine brown sugar, cinnamon, and melted butter for filling.
- Spoon 1 tbsp batter into each muffin cup, add a spoonful of cinnamon filling, then top with more batter (¾ full). Swirl gently
- Bake 15–18 minutes until golden and a toothpick comes out clean.
- Mix glaze ingredients until smooth; drizzle over warm muffins.
Notes
- Use room temperature milk & egg for smooth batter and soft muffins.
- Don’t overmix — keeps muffins tender and fluffy.
- Swirl cinnamon filling gently for pretty layers.
- Add nuts, chocolate chips, or dried fruit for extra flavor.
- Drizzle glaze while muffins are warm for gooey perfection.
- Let muffins cool slightly before storing to avoid sogginess.
- Reheat 10–15 sec for that fresh-baked feel.