Description
These Cinnamon Roll Muffins offer all the comforting flavors of classic cinnamon rolls in a quick and easy muffin form. With a tender, moist crumb, a cinnamon-sugar streusel filling, and a sweet glaze drizzled on top, these muffins are perfect for breakfast or a sweet snack.
Ingredients
Scale
Muffin Batter
- 1 cup granulated sugar
- ½ cup salted butter, melted
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- â…› teaspoon salt
Cinnamon Streusel
- ¼ cup all-purpose flour
- ¼ cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons butter, melted
Glaze
- 1 cup powdered sugar
- ¼ cup heavy whipping cream (use less if substituting regular milk)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners. Since this recipe yields about 15 muffins, prepare an additional muffin tin or use two tins to accommodate all the batter.
- Mix Muffin Batter: In a medium bowl, whisk together the granulated sugar, melted butter, eggs, sour cream, milk, and vanilla extract until fully combined. Gradually add the all-purpose flour, baking powder, baking soda, and salt. Whisk gently until just combined; be careful not to overmix the batter to keep the muffins tender.
- Prepare Cinnamon Streusel: In a small bowl, mix together the flour, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms small clumps resembling a crumbly streusel topping.
- Assemble Muffins: Spoon about 2 tablespoons of muffin batter into each lined muffin cup. Sprinkle 3 teaspoons of the cinnamon streusel evenly over the batter. Add another 2 tablespoons of batter on top of the streusel layer, then sprinkle a little more streusel on top. Repeat this layering process for all the muffins.
- Bake Muffins: Place the muffin tins in the oven and bake for approximately 15 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted comes out clean. Remove from the oven and allow muffins to cool fully before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and heavy whipping cream until the glaze is smooth and pourable. Adjust the thickness by adding a little more cream or powdered sugar as needed.
- Glaze Muffins and Serve: Drizzle the prepared glaze evenly over the cooled muffins. Serve immediately and enjoy the sweet, cinnamony delight.
Notes
- Use standard-sized muffin liners for the best fit.
- Do not overmix the batter to keep the muffins light and fluffy.
- You can substitute heavy cream with whole milk in the glaze, but use less milk to avoid thinning the glaze too much.
- Allow muffins to cool completely before glazing to prevent the glaze from melting off.
