Cinnamon Roll Muffins
Cinnamon Roll Muffins are a delightful twist on the classic treat, combining sweet cinnamon flavors in a convenient muffin form, ideal for breakfast or brunch gatherings.
Ingredients
Main Ingredients
- 2 large Eggs Ensure they are at room temperature for better mixing. Vegan option: flax eggs or unsweetened applesauce.
- 2 cups All-Purpose Flour Spoon into measuring cup and level off. Can substitute with whole wheat or gluten-free flour.
- 1 cup Sugar Used to sweeten batter.
- 2 teaspoons Baking Powder Leavening agent.
- 1 teaspoon Baking Soda Helps with rising.
- 1/2 teaspoon Salt Enhances flavor.
- 1 teaspoon Ground Cinnamon Key flavor component for batter.
- 1/2 cup Melted Unsalted Butter Let cool slightly before mixing.
- 1 cup Buttermilk Can substitute with milk and vinegar or lemon juice.
- 1 teaspoon Vanilla extract Adds flavor.
Cinnamon Filling
- 1/2 cup Brown Sugar Gives sweetness and color to filling.
- 1 tablespoon Ground Cinnamon For filling; adds flavor.
Glaze (optional)
- 1 cup Powdered Sugar For sweetness in glaze.
- 2 tablespoons Milk Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) to ensure even baking.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon until well blended.
- In another bowl, whisk together melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, mixing until just combined. Avoid overmixing.
- In a small bowl, combine brown sugar and cinnamon for the filling.
Assembly
- Line a muffin tin with paper liners. Fill each cup halfway with muffin batter.
- Sprinkle cinnamon filling in the center, then top with more batter to fill the cups.
Baking
- Bake in the preheated oven for 18-20 minutes, or until golden brown and a toothpick comes out clean.
Serving
- Serve warm, optionally drizzled with glaze, on a colorful platter.
Notes
For added flavor, nuts or raisins can be mixed into the batter. Customize with various spices or glazes. Store muffins at room temperature for up to 3 days or freeze for up to 3 months.