Description
These soft and fluffy muffins are packed with cinnamon sugar swirl and topped with a sweet glaze, offering all the deliciousness of a cinnamon roll in muffin form. Perfect for breakfast or a sweet snack!
Ingredients
Scale
- For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- For the Cinnamon Sugar Swirl:
- 1/4 cup brown sugar, packed
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter, softened
- For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
- In a separate bowl, mix the milk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
- In a small bowl, combine the brown sugar, cinnamon, and softened butter to create the cinnamon swirl mixture.
- Fill each muffin cup about halfway with the muffin batter. Add a teaspoon of the cinnamon sugar mixture to the center of each, then top with more muffin batter until the cups are about 2/3 full. Use a toothpick or knife to swirl the cinnamon mixture into the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins cool, whisk together the powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the warm muffins before serving.
Notes
- You can make the cinnamon sugar mixture ahead of time and store it in an airtight container.
- For extra flavor, try adding a bit of nutmeg or cardamom to the cinnamon swirl mixture.
- These muffins are best served warm but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes