Directions to follow
Start by preheating your oven to 375°F (190°C) and lining your muffin tin with liners.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract.
Gradually incorporate the wet mixture into the dry ingredients, mixing until just combined. Be careful not to overmix!
In a small bowl, prepare the cinnamon swirl mixture by combining the brown sugar, cinnamon, and melted butter.
Fill each muffin cup about halfway with the batter, then add a spoonful of the cinnamon swirl mix. Top with more batter until filled to about 3/4 full.
Use a toothpick to gently swirl the cinnamon mixture into the batter for that classic cinnamon roll look.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
While the muffins are cooling, whisk together the powdered sugar, milk, and vanilla extract to create a glaze.
Drizzle the glaze over the warm muffins before serving.
Best ways to enjoy it
Cinnamon Roll Muffins are delicious on their own, but you can elevate your experience even further! Consider serving them with a side of fresh fruit, such as strawberries or raspberries, for a refreshing balance. Alternatively, enjoy them with a warm cup of coffee or spiced tea. If you’re feeling adventurous, sprinkle chopped nuts or extra cinnamon sugar on top for added crunch.
How to store & freeze
Storing your leftover Cinnamon Roll Muffins is simple. Allow them to cool completely on a wire rack first. You can keep them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, pop them in the freezer! Just wrap each muffin in plastic wrap and place them inside a freezer-safe bag. When you’re ready, thaw them in the fridge or pop them in the microwave for a few seconds to reheat.
Helpful cooking tips
To ensure your Cinnamon Roll Muffins turn out perfectly every time, keep these simple tips in mind:
- Don’t overmix: Mix the wet and dry ingredients just until combined to keep the muffins light and fluffy.
- Vary the spice: Experiment with different spices such as nutmeg or pumpkin spice for a fun twist.
- Bake in batches: If your muffin tin only holds six muffins, don’t rush! Bake in batches to prevent overcrowding.
Creative twists
Feeling adventurous? Here are a few fun variations to consider for your Cinnamon Roll Muffins:
- Apple Cinnamon Muffins: Add small pieces of peeled apples into the batter for added moisture and flavor.
- Chocolate Chip Swirl: Replace some of the brown sugar with mini chocolate chips for an indulgent melt-in-your-mouth treat.
- Pumpkin Spice Version: Add a 1/2 cup of pumpkin puree and swap in pumpkin spice seasoning for a seasonal delight.
Your questions answered
What is the prep time for Cinnamon Roll Muffins?
The prep time is about 15-20 minutes, and baking usually takes between 15-18 minutes.
Can I substitute the eggs in this recipe?
Yes! For a vegan option, use a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken.
How do I know when the muffins are done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re ready!
What’s the best way to reheat them?
Microwave your muffins for about 10-15 seconds for a warm, gooey treat again!
With this easy and delicious recipe, you’ll soon find that Cinnamon Roll Muffins make for an irresistible addition to your cooking repertoire. Enjoy baking!
