Cinnamon Roll Muffins
These Cinnamon Roll Muffins combine the sweet, spiced flavor of classic cinnamon rolls with the convenience of muffins. With swirls of brown sugar and cinnamon layered into a tender vanilla batter, each muffin tastes like a warm, gooey cinnamon roll — without the fuss of yeast dough. Perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk milk, oil, egg, and vanilla until combined.
- Pour wet ingredients into dry and stir gently until just combined. Do not overmix.
- In a small bowl, mix brown sugar and cinnamon.
- Spoon 1 tablespoon of batter into each muffin cup.
- Sprinkle 1 teaspoon cinnamon sugar mixture on top.
- Repeat with remaining batter and cinnamon sugar.
- Drizzle melted butter over each muffin.
- Swirl gently with a toothpick to create a marbled effect.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use room temperature ingredients for a smoother batter and better rise.
- Swirl gently to avoid overmixing but ensure pretty cinnamon ribbons.
- Add a powdered sugar glaze or cream cheese frosting for extra indulgence.
- Store in an airtight container at room temperature up to 3 days.
- Freeze muffins individually wrapped for up to 2 months; thaw and reheat before serving.