Cinnamon Roll Muffins
Easy Cinnamon Roll Muffins recipe is quick to make and loaded with gooey cinnamon-sugar deliciousness. Enjoy the flavors of cinnamon rolls in a muffin.
Servings 12
Prevent your screen from going dark
Ingredients
Cinnamon Streusel
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- 4 tbsp melted butter
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp of salt (pinch)
Muffins
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup salted butter 1 stick melted
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ½ cup sour cream
- 2 eggs
- 1 tsp vanilla extract
- ½ cup milk
Glaze
- ½ cup powdered sugar
- 1 tbsp milk (or 2)
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F.
- Line a cupcake pan with cupcake liners. Set aside.
Cinnamon Streusel
- Mix the brown sugar, flour, melted butter, cinnamon, nutmeg, and salt. Mix until all ingredients are combined. Set aside.
Muffins
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large mixing bowl, mix the melted butter, light brown sugar, and granulated sugar. Mix until all ingredients are combined.
- Add the sour cream and eggs. Mix well. I used a Danish dough whisk but you can also use a hand mixer.
- Add the vanilla extract.
- Add the flour mixture alternating with the milk. Whisk together until the flour is all incorporated. Don’t overmix the batter.
- Use a medium-size cookie scoop (1 ½ tablespoons) and scoop the muffin batter into the cupcake liner.
- Use a small cookie scoop (2 teaspoons) and scoop the streusel. Crumble the streusel with your fingers and place on top of the batter. Slightly press down but don’t mix.
- Scoop muffin batter (1 ½ tablespoons) on top of the streusel.
- Sprinkle a little of the streusel on top of each muffin. *OPTIONAL* but it does bring the magic texture of this muffin recipe.
- Bake in the preheated oven for 20-21 minutes.
- Cool the muffins in the pan for 3 - 4 minutes. Then transfer them to a cooling rack to cool completely.
- While the muffins are cooling, make the glaze.
Glaze
- Mix the powdered sugar, milk, and vanilla extract. Mix until you have a smooth glaze. If you want the glaze to be more fluid/liquid, add more milk. But be careful a little goes a long way.
- Once the muffins are cooled, drizzle the glaze on the muffins.
Notes
- Storage: Place in an airtight container at room temperature for 3 to 4 days. Muffins freeze great an can be reheated in the microwave.
- This recipe is very versatile, the streusel added on top is great, but not necessary.
- You can have fun with different glazes, add different extracts, a pinch of cinnamon, or use vanilla paste.
- I also prefer to use my Danish dough whisk to a hand mixer when I make muffins so I don’t overmix the batter.
Nutrition
Calories: 368kcal | Carbohydrates: 55g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 233mg | Potassium: 153mg | Fiber: 1g | Sugar: 32g | Vitamin A: 473IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!
