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Cinnamon Roll Muffins Recipe

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4 from 27 reviews

Delight in these soft and fluffy Cinnamon Roll Muffins, featuring a delicious cinnamon sugar swirl baked right into each bite. Inspired by classic cinnamon rolls, these muffins combine tender crumb with a sweet, buttery cinnamon filling for an easy-to-make breakfast treat or snack.

Ingredients

Muffin Batter

  • 200 g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 90 g unsalted butter, melted
  • 100 g granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 175 g buttermilk, room temperature

Cinnamon Swirl

  • 50 g unsalted butter, softened to room temperature
  • 50 g brown sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and prepare a muffin tin by greasing the cups or lining with muffin liners.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the melted butter with granulated sugar until smooth. Add the egg and vanilla extract, beating until fully incorporated. Then mix in the buttermilk until the mixture is homogenous.
  4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Be careful not to overmix to keep the muffins light and tender.
  5. Prepare Cinnamon Swirl: In a small bowl, blend together the softened butter, brown sugar, and ground cinnamon to form a spreadable cinnamon filling.
  6. Fill Muffin Cups: Spoon a tablespoon of muffin batter into each muffin cup. Add about half a teaspoon of the cinnamon swirl mixture on top of the batter. Then top with another tablespoon of batter. Use a skewer or butter knife to gently swirl the cinnamon mixture through the batter for a marbled effect.
  7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden brown on top.
  8. Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • Make sure the butter and buttermilk are at room temperature to ensure even batter mixing.
  • Do not overmix the batter to avoid tough muffins.
  • Swirling the cinnamon mixture moderately will create lovely marbled cinnamon ribbons in the muffins.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Reheat muffins in a microwave for 15-20 seconds for a warm treat.

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