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Cinnamon Roll Muffins Recipe

Cinnamon Roll Muffins Recipe
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4.8 from 109 reviews

These Cinnamon Roll Muffins turn all the cozy, gooey flavors of a classic cinnamon roll into super-easy, handheld muffins. With a rich cinnamon-sugar swirl, a hint of crunch from pecans or walnuts, and a sweet cream cheese drizzle on top, they’re perfect for breakfast, brunch, or a special treat any time.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar

Wet Ingredients

  • 3 tablespoons melted butter, cooled slightly
  • 1 egg
  • 1 cup milk (plus more as needed)

Topping and Filling

  • 1 cup brown sugar, loosely packed
  • 3 teaspoons ground cinnamon
  • 1 1/2 cups coarsely chopped pecans or walnuts
  • 3 tablespoons melted butter

Frosting

  • 2 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • Dash of vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C), and generously grease a standard 12-cup muffin tin to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, salt, and sugar to ensure the ingredients are well combined and the mixture is light.
  3. Combine Wet Ingredients: In a separate bowl, whisk together melted butter, egg, and milk until fully blended.
  4. Form the Muffin Batter: Make a well in the center of the flour mixture, pour the wet ingredients in, and stir until just combined. Do not overmix; batter should be slightly lumpy.
  5. Prepare Topping/Filling: In a medium bowl, stir together brown sugar, ground cinnamon, chopped pecans or walnuts, and melted butter until combined.
  6. Add Filling to Batter: Gently fold half of the topping/filling mixture into the muffin batter to create a cinnamon swirl.
  7. Fill and Top Muffin Tin: Spoon the muffin batter (a little less than 1/4 cup per muffin) into each cup of the prepared muffin tin. Top each with the remaining brown sugar mixture for extra crunch and flavor.
  8. Bake: Bake in preheated oven for 12 to 15 minutes, or until the muffins spring back when pressed lightly on top. Remove from oven and allow to cool slightly in the pan before transferring to a wire rack to cool completely.
  9. Make the Frosting: In a bowl, whisk together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
  10. Frost and Serve: Drizzle the cream cheese frosting over the warm muffins. Enjoy while still slightly warm for the best experience!

Notes

  • Don’t overmix the batter; a few lumps are fine and will keep the muffins tender.
  • You can swap pecans or walnuts with raisins or omit nuts if preferred.
  • Muffins are best enjoyed the same day, but can be stored in an airtight container for up to 2 days.
  • If the frosting is too thick, add more milk a teaspoon at a time.

Find it online: https://marthatasty.com/cinnamon-roll-muffins-recipe/