Description
Soft, fluffy cinnamon roll muffins swirled with rich brown sugar and cinnamon, topped with a sweet vanilla icing. All the cozy flavor of classic cinnamon rolls in a quick, no-yeast muffin version.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar (packed)
- 1 tablespoon ground cinnamon
- 3/4 cup powdered sugar
- 2 tablespoons milk (for icing)
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with liners.
- Cream softened butter with granulated sugar in a bowl. Beat in eggs, then stir in milk and vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
- In a small bowl, mix brown sugar and cinnamon to create the filling.
- Fill each muffin liner halfway with batter, sprinkle in the cinnamon filling, then top with remaining batter.
- Use a toothpick to gently swirl the filling through each muffin cup.
- Bake for 18–22 minutes or until a toothpick comes out clean. Let cool slightly.
- Mix powdered sugar with milk to make icing. Drizzle over warm muffins and serve.
Notes
- Don’t overmix the batter to keep muffins light and fluffy.
- Drizzle icing while muffins are warm for a melt-in effect.
- Add a pinch of nutmeg for deeper spice flavor.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 22g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cinnamon roll muffins, cinnamon muffins, easy breakfast muffins, no yeast cinnamon rolls