Description
Cinnamon roll muffins are the ultimate quick simple sweet treats — fluffy, moist muffins with a gooey cinnamon sugar swirl and a sweet glaze. Perfect for breakfast, brunch, or dessert, these homemade bakery-style muffins are easy and irresistible.
Ingredients
Scale
Muffin Batter:
-
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup milk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Filling:
-
- ⅓ cup light brown sugar
- 1 tablespoon cinnamon
Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare Batter: Preheat oven to 375°F (190°C) and line a muffin tin with liners. In a bowl, whisk dry ingredients. In another bowl, whisk milk, oil, egg, and vanilla. Gently fold wet into dry until just combined.
- Add Cinnamon Sugar: Fill muffin cups halfway, sprinkle cinnamon sugar filling, and top with remaining batter.
- Bake and Glaze: Bake 18–20 minutes, until golden. Cool slightly before drizzling glaze over tops.
Notes
- Tips: Don’t overmix for tender muffins. Use fresh leaveners for best rise. Cool slightly before glazing.
- Variations: Add nuts, swap glaze for cream cheese icing, or swirl in apple butter or rhubarb butter.
- Storage: Airtight container at room temp for 3 days, fridge for a week, or freeze up to 2 months.
- Serving ideas: Great with coffee, in lunchboxes, or as a brunch centerpiece.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg